Chai Latte Cupcakes

Dairy Free
Chai Latte Cupcakes
110 min.
24
240kcal

Suggestions


Indulge your sweet tooth with these delightful Chai Latte Cupcakes, a perfect fusion of warm spices and creamy sweetness that will transport your taste buds to a cozy café. These cupcakes are not only a treat for the senses but also cater to those seeking a dairy-free dessert option, making them a versatile choice for gatherings and celebrations.

Imagine biting into a soft, fluffy cupcake infused with the rich flavors of chai tea, complemented by the smoothness of vanilla baking chips. Each bite is a harmonious blend of spices and sweetness, creating a comforting experience that’s perfect for any occasion. Whether you’re hosting a tea party, celebrating a birthday, or simply craving a delicious dessert, these cupcakes are sure to impress your guests.

With a total preparation time of just 110 minutes, you can easily whip up a batch of 24 cupcakes that are not only visually appealing but also packed with flavor. The creamy vanilla frosting, combined with a sprinkle of cinnamon, adds the finishing touch to these charming treats. So, gather your ingredients and get ready to bake a batch of Chai Latte Cupcakes that will leave everyone asking for seconds!

Ingredients

  • Cups baker's chocolate 
  • box vanilla cake donut holes french
  • 1.1 oz chai concentrate instant (or 3 tablespoons from larger container)
  • cup peppermint candies white
  • 16 oz vanilla frosting 
  • serving ground cinnamon 

Equipment

  • bowl
  • oven
  • wire rack
  • microwave
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  3. 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.
  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.
  6. Sprinkle with cinnamon. Store loosely covered.

Nutrition Facts

Calories240kcal
Protein3.32%
Fat36.33%
Carbs60.35%

Properties

Glycemic Index
2
Glycemic Load
5.52
Inflammation Score
-2
Nutrition Score
4.0965217533319%

Flavonoids

Catechin
3.56mg
Epigallocatechin
0.1mg
Epicatechin
7.83mg
Epicatechin 3-gallate
0.08mg
Epigallocatechin 3-gallate
0.12mg
Theaflavin
0.02mg
Thearubigins
1.06mg
Kaempferol
0.02mg
Myricetin
0.01mg
Quercetin
0.03mg
Theaflavin-3,3'-digallate
0.02mg
Theaflavin-3'-gallate
0.02mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:240.44kcal
12.02%
Fat:10.14g
15.6%
Saturated Fat:5.68g
35.51%
Carbohydrates:37.91g
12.64%
Net Carbohydrates:36.71g
13.35%
Sugar:26.64g
29.6%
Cholesterol:0mg
0%
Sodium:191.54mg
8.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.66mg
1.55%
Protein:2.09g
4.17%
Manganese:0.29mg
14.54%
Phosphorus:98.06mg
9.81%
Copper:0.2mg
9.78%
Iron:1.41mg
7.86%
Calcium:68.92mg
6.89%
Vitamin B2:0.11mg
6.44%
Magnesium:20.63mg
5.16%
Fiber:1.19g
4.78%
Folate:18.2µg
4.55%
Zinc:0.64mg
4.29%
Vitamin B1:0.06mg
3.78%
Vitamin K:3.6µg
3.43%
Vitamin E:0.5mg
3.34%
Selenium:2.32µg
3.31%
Vitamin B3:0.63mg
3.16%
Potassium:66.27mg
1.89%