Easy Homemade Chai Cupcakes

Makes 24 (1 cupcake) servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 - box (18 1/4 ounces) yellow cake mix
• 1 - box (4-serving size) vanilla instant pudding mix
• 1 - cup water
• 1/2 - cup (1 stick) butter, softened
• 4 - eggs
• 2 - teaspoons Vanilla Extract
• 1 - teaspoon Chai Spice Blend (recipe below)
• Chai Buttercream Frosting (recipe below)

Directions

1. In large bowl, add cake mix, pudding mix, water, butter, eggs, vanilla extract and Chai Spice Bland.
2. Beat with electric mixer on low speed just to moisten, scraping side of bowl often.
3. Beat on medium speed 2 minutes.
4. Spoon batter into prepared muffin cups, filling each cup two-thirds full.
5. Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
6. Cool in pans on wire rack 10 minutes.
7. Remove from pans; cool completely on wire racks.
8. Frost with Chai Buttercream Frosting.

Chai Spice Blend

Ingredients

• 2 - teaspoons ground cardamom,
• 2 - teaspoons Saigon cinnamon and
• 2 - teaspoons ground cloves with
• 1 - teaspoon ground white pepper until well blended.

Directions

1. In a small bowl, add ground cardamom, Saigon cinnamon, ground cloves, ground white pepper. 
2. Mix until well blended.

Chai Buttercream Frosting
Makes 20 (2-tablespoon) servings.

Ingredients

• 1 - cup (2 sticks) butter, softened
• 1 - teaspoon Pure Vanilla Extract
• 1 - teaspoon Chai Spice Blend (recipe above)
• 1 - box (16 ounces) confectioners' sugar, sifted
• 2 - Tablespoons milk

Directions

1. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well.
2. Stir Chai Spice Blend into confectioners' sugar.
3. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.
4. Beat in milk until light and fluffy.
5. If frosting is too thick to spread, gradually beat in additional milk.
6. Store in refrigerator up to 2 weeks.
7. Rewhip before using.

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