These Vegan Chai-Spiced Cupcakes are dense, soft and delicious. Adorably perfect for the festive season!
When making these cupcakes, I wanted to create something that has a lot of real flavour rather than just being sweet. They’re flavoured with cinnamon, cardamom, nutmeg, cloves and ginger. I found that pairing this type of cake with a small dollop of sweetness on top made for a much more balanced dessert that doesn’t leave me feeling a drunk on sugar.
These little chai cupcakes call for 13 ingredients, take about 40 minutes in total to make and create an adorable centrepiece!
More Vegan Dessert Recipes
Always make sure to read the WHOLE RECIPE before you start to ensure you have all the ingredients and to ask me any questions you have. Enjoy!
Yield: 12
Ingredients
- 1 tablespoon flax meal
- 2.5 tablespoons water
- 1/2 cup vegan butter
- 2 teaspoons vanilla extract
- 1/2 cup plant-based milk
- 1 teaspoon apple cider vinegar
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamon
ICING
- 1/3 cup vegan butter
- 2 cups icing sugar
- 1 tablespoon plant-based milk
- 1 teaspoon ground cinnamon
Method
- Preheat your oven to 180°C (355°F) and line a cupcake tray with liners.
- Prepare your flax eggs by whisking the flax meal with the water and let it sit for a minute to thicken.
- In a large mixing bowl, whisk together the flax eggs, sugar, vanilla extract, apple cider vinegar and vegan butter. Add and whisk in the plant-based milk.
- Whisk the remaining dry ingredients in another bowl, then fold it into the wet ingredients until everything comes together smoothly.
- Spoon the batter into the lined cupcake tray until they’re roughly 3/4 full.
- Bake for 25 minutes. They are done when an inserted toothpick comes out clean. Set them aside to cool before icing.
- To prepare the icing; simply combine all ingredients until smooth, transfer to a piping bag and ice your cupcakes. Dust with cinnamon and icing sugar and add a cinnamon stick for cuteness. Enjoy!
Want to see more?Follow @Lemon.Thyme.Eats or tag your food pics #LemonThymeEats!
9 comments
EXCELLENT recipe! These are the best tasting cupcakes I’ve made to date. My buttercream has never come out this well – the only customization I made was adding 1 TSP of sugar free chai latte mix to both the cupcakes and buttercream mixes for flavor and the perfect texture. Other than that, I stuck exactly to the recipe! Thank you so much!
Hi Zack, I’m so glad that you enjoyed the recipe and your cupcakes turned out great! Thanks for leaving your feedback 🙂
Could this recipe be made gluten free? If so would you use the same amount of gf flour as stated in your recipe? Thank you!
Hi! Unfortunately, I’m not very familiar with gluten-free cooking/baking. I would imagine that you could use the same amount but it may be worth asking someone who does gluten-free baking. Thanks for your comment 🙂
Love this recipe! I have noticed the few times that I’ve made it that the icing needs a little more milk otherwise it seems to just stay in a hard lump. 2 tablespoons is perfect
I could be mistaken, but your directions seem to leave out the apple cider vinegar?
You’re right, I just edited the recipe as it should be. It now says to include the apple cider vinegar when combining the wet ingredients. Thanks for letting me know 🙂
These look beautiful and sound delicious, love the flavor combination! 🙂
Thank you, I’m so glad you like 🙂
And thanks for your comment, it means a lot!