Chai-Spiced Cupcakes


  • 1/2 c Boiling Water
  • 4 Teabags Chai Tea
  • 1/4 c Water
  • 1 Box Yellow Cake Mix
  • 1/3 c Apple Sauce*
  • 3 Eggs
  • 2 tsp Sugar
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Nutmeg
  • 1/2 c White Frosting


Preheat oven to 350. Line 24 muffin cups with cupcake liners.

In a 2-cup measuring cup, pour boiling water over tea bags and steep 3-4 minutes.  Discard tea bags and add 3/4 cup water to tea to make 1 1/4 cups.

Combine cake mix, tea, apple sauce and eggs in a large bowl.  Mix two minutes on medium speed. Fill muffin cup, 2/3 full.

In a small bowl, combine sugar, cardamom, cinnamon, cloves and nutmeg. Sprinkle 1/4 tsp over each muffin.  Stir with a toothpick.

Bake 18 -22 minutes.  Ice each cupcake as desired.

* You can use apple sauce in place of oil in most baking recipes.  It drastically reduces the calories and rarely alters the taste or texture.  I like using Mott’s Natural Applesauce.  I buy it in the little snack size cups.  They are 1/2 cup, which is often the exact size called for in cakes and breads and you don’t have to worry about a big jar going to waste.

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