Ooops! I posted this yesterday, but forgot to add the cranberries to the recipe. Sorry! Here is the revised recipe:
I made these Cranberry Chai Cupcakes for the Golden Indian Anniversary party and they were a big hit! I have been assigned dessert for one of the three Thanksgiving dinners we are attending. These cranberry cupcakes are a perfect choice. They are spiced with cinnamon and ginger, making them a delicious fall treat. You could certainly make these from scratch, but I start with a plain yellow cake mix and add in the extras.
Cranberry Chai Cupcakes
1 box yellow cake mix
1 cup water
1/3 cup canola oil
2 teaspoons chai spice (recipe below)
1 cup of fresh cranberries, coarsely chopped.
Preheat oven to 350 degrees. Line 24 muffin cups with paper muffin liners.
Beat cake mix, water, canola oil, eggs and spice on medium for 2 minutes. Stir in chopped cranberries
Spoon batter into muffin cups. Bake about 18 -20 minutes. Cool for 10 minutes, then remove from muffin tins and cool completely on wire racks before icing cupcakes.
Chai Spice Mix:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 teaspoon ground cardamom
Chai Cream Cheese Frosting:
1/2 cup butter, softened
1 (3oz) package cream cheese, softened
1 teaspoon vanilla
1 teaspoon Chai Spice Mix
1 (16oz) package powdered sugar
3 to 4 tablespoons milk
Cream together butter, cream cheese, vanilla, spice mix. Gradually add 1 1/2 cups powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition.