The popular spiced tea drink was the inspiration for this dessert. Using a cake mix makes it easy to prepare.

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Ingredients

Directions

  • Line 24, 2-1/2-inch muffins cups with paper bake cups. Set aside.

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  • In a mixing bowl, combine the dry cake mix, half-and-half, cooking oil, eggs, and 1-1/2 teaspoons spice blend. Beat with an electric mixer on medium speed for 2 minutes. Spoon into bake cups, filling each about 2/3 full.

  • Bake in a 350 degree F oven for 16 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks. Frost cooled cupcakes with Butter Frosting and sprinkle with additional chai spice blend. Makes 24 cupcakes.

*

If desired, substitute 1 teaspoon pumpkin pie spice or apple pie spice and 1/2 teaspoon ground cardamom for the 1 1/2 teaspoons chai spice blend. Sprinkle frosted cupcakes with additional pumpkin pie spice or apple pie spice.

Nutrition Facts

305 calories; 12 g total fat; 33 mg cholesterol; 184 mg sodium. 48 g carbohydrates; 2 g protein;

Buttercream Frosting

Ingredients

Directions

  • Beat together butter, milk, vanilla, salt and 1 cup of the confectioner's sugar in medium-size bowl until smooth and creamy. Gradually beat in the remaining 3 cups sugar, or until good spreading consistency is reached.

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