Ok they arn’t the most pretty cupcakes I’ve ever seen. But MAN OH MAN did they taste good!! These are all about the season. The chi tea is very fall and the eggnog very holiday. It’s one of my favorite drinks to order during the holidays and I’m so happy to have been able to transfer that taste to a yummy cupcake!
For the cupcakes:
One box Spiced cake mix
1 cup chai tea, use instead of water
1 pkg Cream Cheese
2 cups powder sugar
2 T Eggnog
1 t Rum extract
1 stick (1/2 cup) butter, softened
1/2 teaspoon nutmeg
1 t Vanilla
- Beat cream cheese and butter together until well blended.
- Add powdered sugar.
- Add eggnog, extracts, & nutmeg.
- Sprinkle with nutmeg and top with cinnamon stick if desired
Ground cinnamon or grated nutmeg
To make the cupcakes, preheat the oven to 350? F. Line cupcake pans with paper liners. Make batter from directions on box. Make sure to use the Chai tea instead of water.
Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar , vanilla and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.
****Please let me know if you try this recipe. I really would love to know what other people thought of it!*******