Cinnamon & Orange Chai Cupcakes - Recipe

For the cupcakes:
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

Chocolate Chip & Chai Cupcakes - Recipe

For the cupcakes:
2 cups self-rising flour
1/4 tsp. baking powder
pinch of salt
1 tbsp. chai tea powder
1/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 egg whites
2/3 cup buttermilk
1/2 cup mini chocolate chips

1. Preheat the oven to 350F. In a medium bowl, mix the flour, baking powder, salt and chai powder with a whisk. In a large bowl, beat the butter and sugar with an electric mixer on low-medium speed until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture into the butter mixture while beating. Lastly, add the buttermilk and chocolate chips, and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes. 


For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
cinnamon sugar
additional mini chocolate chips, if desired

2. In a medium bowl, beat the cream cheese and icing sugar with an electric mixer on low-medium speed until soft and light. Add the lemon and vanilla and beat until smooth. Frost each cupcake with a knife or beveled spatula. Sprinkle the top of each cupcake with some cinnamon sugar. Sprinkle on a few mini chocolate chips, if desired.


Makes approximately 12 cupcakes

Chai Tea Cupcakes - Recipe

For the cupcakes:
2 cups self-rising flour
1/4 tsp. baking powder
pinch of salt
1 tbsp. chai tea powder
1/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 egg whites
2/3 cup buttermilk


1. Preheat the oven to 350F. In a medium bowl, mix the flour, baking powder, salt and chai powder with a whisk. In a large bowl, beat the butter and sugar with an electric mixer on low-medium speed until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture into the butter mixture while beating. Lastly, add the buttermilk, and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes. 


For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
cinnamon sugar


2. In a medium bowl, beat the cream cheese and icing sugar with an electric mixer on low-medium speed until soft and light. Add the lemon and vanilla and beat until smooth. Frost each cupcake with a knife or beveled spatula. Sprinkle the top of each cupcake with some cinnamon sugar. 


Makes approximately 12 cupcakes


Feel like trying these spicy and delicious cupcakes, but not feeling like spending the time? Let me bake them for you. From the cuppy love line, Lil' Latte, a chai tea latte cupcake with french vanilla creme filling, topped with vanilla icing and a sprinkling of cinnamon sugar.