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Upclose of a chai cupcake with frosting.

Vegan Chai Cupcakes


  • Author: Elena Contis
  • Yield: 12 cupcakes 1x
  • Diet: Vegan

Description

This simple Vegan Chai Cupcakes recipe will turn everyone’s favorite sweet and spicy tea into a delectable dessert. Made with mostly pantry ingredients and less than 20 minutes of active work, these tasty treats are perfect for cold-weather gatherings and holiday parties!


Ingredients

Scale

For the Chai Spice Mix:

  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/4 ground cloves
  • 1/4 teaspoon ground nutmeg

For the Chai Cupcakes:

  • 1 bag of chai tea
  • 1 cup plant-based milk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted vegan butter, softened
  • 3/4 cup white sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the Chai Frosting:

  • 1 stick vegan butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 tablespoons plant-based milk

Instructions

  1. Prepare the Muffin Tin: Preheat the oven to 350°F, grease a 12-cup muffin tray, and line with paper baking cups.
  2. Make the Chai Spice Mix: In a small bowl, mix all of the chai spices. Set aside.
  3. Steep the Tea: Bring the milk to a boil in a saucepan or heat it up in the microwave for 1-2 minutes. Remove from heat or microwave and add the tea bags. Allow the tea to steep for 10 minutes.
  4. Make the Cupcakes: Whisk together the flour, salt, baking powder, baking soda, and half of the chai spice mix. Set aside.
  5. In a large mixing bowl using a handheld or stand mixer, beat the butter together with the sugar until combined (about 2 minutes). Scrape down the sides of the bowl with a rubber spatula, then beat in the milk mixture, apple cider vinegar, and vanilla extract for another minute.
  6. With the mixer on low, add the dry ingredients and mix until just combined.
  7. Pour the cupcake batter evenly amongst the previously prepared muffin tin so each liner is about 3/4ths of the way full. Bake for about 15-20 minutes until a toothpick can be inserted into the center and come out clean. Allow the cupcakes to cool completely before frosting.
  8. Make the Frosting: With a handheld or stand mixer, beat the stick of butter until it’s light and fluffy (about 2 minutes). Add half of the chai spice mix, and then gradually stir in the powdered sugar 1 cup at a time until the powdered sugar is completely mixed in. Then, add the vanilla extract and 1 tablespoon of plant-based milk and beat for 2-3 minutes until the frosting is light and fluffy. If the frosting seems too thick you can add 1 tablespoon at a time until you have your desired consistency. If the frosting seems too thin, add 1/4 cup of powdered sugar at a time until you have your desired consistency.
  9. Place the frosting into a piping bag and frost each cupcake. Add a cinnamon stick to each cupcake as a garnish if desired, and enjoy!
  • Category: Dessert
  • Method: Oven
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