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Ingredients
- Cake
- 1 box Betty Crocker® SuperMoist® French vanilla cake mix
- 1 1/2 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
- Frosting and Garnish
- 1 cup white vanilla baking chips
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
- Ground cinnamon, if desired
Details
Servings 24
Preparation time 25mins
Cooking time 26mins
Preparation
Step 1
1 Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4 In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5 Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.
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