Chai Latte Cupcakes

Name: Chai Latte Cupcakes
Prep time: 25 min
Total time: 1 h 50 min
Yield: 24
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

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Prep Time 25 min
Total 1 hr 50 min
Servings 24
Ingredients 7

Ingredients

Reynolds™ Baking Cups

Cake

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)

Frosting and Garnish

1 cup white vanilla baking chips
1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Ground cinnamon, if desired

Instructions

Step
1

Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
Step
2

Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Step
3

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.
Step
4

Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

Reynolds® is a trademark of Reynolds Consumer Products Inc.

Chai Latte Cupcakes

Ingredients

Cake

Frosting and Garnish

Instructions

Tips from the Betty Crocker Kitchens Show

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