Oh, fall…how I love you and your crisp chilled air perfect for cuddling up in sweats, sound of crunching leaves, and inspiration for pumpkin everything. These cupcakes are super moist and spicy and everyone will love you. Ahem, I mean them. These are so easy and actually taste homemade.
1 box Duncan Hines Moist Deluxe spice cake
15 oz Libby’s pumpkin puree
¼ cup Tazo liquid chai mix
The icing is just a tub of Duncan Hines whipped cream cheese icing and a packet of dry instant chai mix (a powder, not the tea bag). This worked out really well and was the perfect compliment for the spiciness of the cake. I’ve also done it with a tub of cool whip and a packet of instant chai – much lighter and also extremely delicious. If you use fat free cool whip, this is a great ‘diet’ cake. Because you don’t use the eggs or oil as suggested on the box, you cut out a lot of the fat and calories – win win!
Oooh!
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