• 24servings
  • 110minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® French vanilla cake mix

  2. Water, vegetable oil and eggs called for on cake mix box

  3. 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)

  4. 1 cup white vanilla baking chips

  5. 1 container Betty Crocker® Rich & Creamy vanilla frosting

  6. Ground cinnamon, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

  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.

  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.

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


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