Chai Latte Cupcakes

Chai Latte Cupcakes
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  1. Reynolds™ Baking Cups
  2. Cake
  3. 1 box Betty Crocker™ SuperMoist™ French vanilla cake mix
  4. Water, vegetable oil and eggs called for on cake mix box
  5. 1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
  6. Frosting and Garnish
  7. 1 cup white vanilla baking chips
  8. 1 container Betty Crocker™ Rich & Creamy vanilla frosting
  9. Ground cinnamon, if desired
  1. 1Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
  2. 2Make 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. 3In 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. 4Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.