Chai Breakfast Cupcakes

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4.0 by 9 people

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  • Makes: 24 cupcakes
  • Prep: 30 mins
  • Bake: 15 mins 350°F

Chai Breakfast Cupcakes

Directions

  1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, and salt; set aside. In a small saucepan heat milk just until simmering. Remove from heat. Add tea bags; steep for 5 minutes. Remove tea bags, pressing bags to release excess tea into saucepan. Set aside to cool.
  2. In a large bowl beat butter with an electric mixer on medium to high speed about 1 minute or until fluffy. Add sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to beaten mixture, beating on low speed after each addition just until combined. Spoon into prepared muffin cups, filling each about two-thirds full. Sprinkle with granola.
  3. Bake for 15 to 20 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from muffin cups; cool on a wire rack. If desired, drizzle with Chai Cream Cheese Icing.

From the Test Kitchen

Make-Ahead Directions:

Prepare cupcakes as directed, except do not drizzle with Chai Cream Cheese Icing. Place cupcakes in a single layer in an airtight freezer container; freeze for up to 1 month. Thaw at room temperature before icing.

Chai Cream Cheese Icing

Directions

  1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium to high speed until light and fluffy. Gradually beat in powdered sugar. Beat in enough brewed tea, 1 teaspoon at a time, to make icing drizzling consistency.
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Nutrition Facts (Chai Breakfast Cupcakes)

  • Per serving:
  • 181 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 35 mg chol.,
  • 138 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 17 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

9 Ratings
553 Days Ago
Excellent recipe, the muffins were moist and flavorful! I altered the recipe to a very healthy version by using substituting half greek yogurt and half oil for butter, a stevia baking blend for sugar, and 2 tablespoons ground flaxseed + 6 tablespoons water for the eggs (I just discovered how great flaxseed substitutes eggs!). The muffins still came out absolutely great, did not taste like a low fat version at all. Highly recommended.

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