Vegan Chai-Spiced Cupcakes

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

• • • Vanilla Custard Tart
    • Almond Gingerbread Cookies
    • Pecan Pie

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!

Vegan Chai Spiced Cupcakes

Pin Recipe Comment Print Recipe

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 35 minutes

Course: Dessert

Keywords: vegan, chai, spiced, cupcakes

Yield: 12

Author: Kayla

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!