Eggnog-Chai Cupcakes Recipe

Name: Eggnog-Chai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 (15.25 ounce) package spiced cake mix (such as Betty Crocker(R)); 1 cup brewed chai tea; 1/2 cup vegetable oil; 3 eggs; Frosting:; 1/2 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 2 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 2 tablespoons eggnog; 1 teaspoon rum extract

Servings: persons

Cupcakes:
1 (15.25 ounce) package spiced cake mix (such as Betty Crocker(R))
1 cup brewed chai tea
1/2 cup vegetable oil
3 eggs
Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
2 tablespoons eggnog
1 teaspoon rum extract

1
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
2
Beat cake mix, chai tea, vegetable oil, and eggs together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups, filling 2/3-full.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
4
Beat butter and cream cheese together in a bowl using an electric mixer on medium speed until smooth, 20 to 30 seconds. Add confectioners' sugar, vanilla extract, and nutmeg and beat on medium-high speed until smooth, about 1 minute. Scrape sides of bowl as needed. Add eggnog and beat until fully incorporated into the frosting; beat in rum extract on medium-low speed.
5
Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.

1063

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cupcakes:, 1 (15.25 ounce) package spiced cake mix (such as Betty Crocker(R)), 1 cup brewed chai tea, 1/2 cup vegetable oil, and more.

Yes, Eggnog-Chai Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog-Chai Cupcakes

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