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Chai Latte Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 50 minutes
Indulge in a tantalizing new cupcake experience.
Ingredients:
  • Reynolds™ Baking Cups
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
  • 1 cup white vanilla baking chips
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Ground cinnamon, if desired
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with Reynolds Baking Cups.
  • Prepare and bake the cake mix following the instructions on the box to make 24 cupcakes. Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Let them cool completely for about 30 minutes before serving.
  • Heat baking chips in microwave-safe bowl on High for 30 seconds, then stir until melted. If needed, microwave for an additional 15 seconds. Mix until smooth, then let it cool for 5 minutes. Blend in the frosting until well combined.
  • Frost cupcakes right away using a piping bag or spatula. Finish by sprinkling a touch of cinnamon on top. Keep them covered loosely for storage.

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