Chai Latte Cupcakes

Dairy Free
Chai Latte Cupcakes
110 min.
24
212kcal

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 subtle sweetness of vanilla. Topped with a luscious frosting that combines the essence of chai with creamy vanilla, these cupcakes are sure to impress your family and friends. The addition of ground cinnamon adds a touch of warmth and spice, making each bite a comforting experience.

With a preparation time of just 110 minutes, you can whip up a batch of 24 cupcakes that are perfect for any occasion, whether it's a birthday party, a holiday gathering, or simply a sweet treat to enjoy at home. The combination of instant chai tea latte mix and vanilla baking chips creates a unique flavor profile that sets these cupcakes apart from traditional desserts.

So, gather your ingredients and get ready to bake a batch of these scrumptious Chai Latte Cupcakes. They are not only a feast for the palate but also a delightful way to share the warmth of chai with loved ones. Enjoy the process and savor the delicious results!

Ingredients

  • 1.1 oz chai concentrate instant (or 3 tablespoons from larger container)
  • 24 servings ground cinnamon 
  • Cups baking mix 
  • cup vanilla extract white
  • box vanilla cake donut holes french
  • container vanilla frosting 

Equipment

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

Directions

  1. Heat oven to 350F (325F 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

Calories212kcal
Protein2.83%
Fat21.89%
Carbs75.28%

Properties

Glycemic Index
2
Glycemic Load
5.65
Inflammation Score
-1
Nutrition Score
4.0299999950373%

Flavonoids

Catechin
0.02mg
Epigallocatechin
0.1mg
Epicatechin
0.03mg
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:211.91kcal
10.6%
Fat:4.71g
7.25%
Saturated Fat:1.2g
7.49%
Carbohydrates:36.47g
12.16%
Net Carbohydrates:35.07g
12.75%
Sugar:22.93g
25.48%
Cholesterol:0.1mg
0.03%
Sodium:249.52mg
10.85%
Alcohol:2.98g
100%
Alcohol %:6.54%
100%
Protein:1.37g
2.75%
Manganese:0.43mg
21.66%
Phosphorus:107.12mg
10.71%
Vitamin B2:0.14mg
8%
Calcium:77.7mg
7.77%
Folate:23.05µg
5.76%
Fiber:1.4g
5.62%
Vitamin B1:0.08mg
5.25%
Iron:0.77mg
4.26%
Vitamin B3:0.85mg
4.23%
Vitamin K:4.03µg
3.84%
Vitamin E:0.53mg
3.57%
Selenium:2.31µg
3.3%
Copper:0.04mg
1.91%
Magnesium:6.09mg
1.52%
Potassium:49.98mg
1.43%
Vitamin B5:0.13mg
1.28%
Zinc:0.19mg
1.26%