1 box El Peto gluten free white cake mix
1 1/2 cups water
*(substitute for vanilla almond or soy milk for an added creaminess)
1/3 cup butter, softened
3 eggs
3 tbsp. instant chai tea latte mix
2 tsp. cinnamon
1 tbsp. grated orange zest
1. Combine all ingredients in a large bowl. Beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups (orange baking cups would be very pretty on these cupcakes). Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.
For the frosting:
2 cups cream cheese, softened
3 cups confectioners/icing sugar
2 tbsp. orange juice
2 tsp. vanilla extract
additional orange zest, if desired
2. In a medium bowl, beat the cream cheese and icing sugar until soft and light. Add the orange juice and vanilla, and beat until smooth. Frost each cupcake with a beveled spatula or piping bag. Grate some additional orange zest on top of each cupcake, if desired for topping.
Makes 24 cupcakes
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