Chai Latte Cupcakes Recipe

Ingredients

Reynolds™ Baking Cups

1

                        box Betty Crocker™ Super Moist™ French vanilla cake mix

Water, vegetable oil and eggs called for on cake mix box

1

package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)

1

cup white vanilla baking chips

1

                        container Betty Crocker™ Rich & Creamy vanilla frosting

Ground cinnamon, if desired

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.

Make 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.

In 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.

Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

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