Eggnog-Chai Cupcakes

13 ingredients
5 steps

Ingredients

  • Cupcakes:
  • 1 (15.25 ounce) package spiced cake mix (such as Betty Crocker(R))
  • 1 cup brewed chai tea
  • 1/2 cup vegetable oil
  • 3 eggs
  • Frosting:
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons eggnog
  • 1 teaspoon rum extract

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. 2
    Beat cake mix, chai tea, vegetable oil, and eggs together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups, filling 2/3-full.
  3. 3
    Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
  4. 4
    Beat butter and cream cheese together in a bowl using an electric mixer on medium speed until smooth, 20 to 30 seconds. Add confectioners' sugar, vanilla extract, and nutmeg and beat on medium-high speed until smooth, about 1 minute. Scrape sides of bowl as needed. Add eggnog and beat until fully incorporated into the frosting; beat in rum extract on medium-low speed.
  5. 5
    Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.

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