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Vegan chai cupcakes- rich, soul warming cupcakes topped with wisps of fluffy and flavorful cream cheese frosting. Yum! These cupcakes are extremely delicious and are the perfect treat in the fall or winter when the air is brisk and snowy. Tastes amazing on their own or paired with a nice warm cup of black tea. A must try for the holidays or any occasion during the winter! So let’s take a closer look at these yummy cupcakes!
A Closer Look…
These cupcakes are actually really easy to make! This recipe uses simple and accessible ingredients that you can find in most grocery stores. They bake quickly and taste great right out of the oven or chilled in the fridge.
The Ingredients
The Flour
For this recipe I used all purpose flour but you can substitute gluten free flours for this if you are gluten free! I love using Bob’s Red Mill 1 to 1 flour or Ryze Blue Bag. Both create great results and create a lighter and fluffier texture.
The Chai Spices
There are many different combinations of spices you can use to create the famous chai spice. I used a mixture of ground cinnamon, cloves, ginger, cardamom, and allspice. You can omit the cloves or allspice or add in a little nutmeg or ground star anise. It is up to you! However, I would keep a few of the staples: cardamom, cinnamon, and ginger.
The Icing
You can use a simple buttercream icing for these cupcakes or you can use my simple cream cheese frosting recipe (below). The subtle cream cheese flavor in the icing does contribute to the complete and full flavor of this dessert! You can also top off the icing with some ground cinnamon and some star anise for decoration.
So give these vegan chai cupcakes a go and let me know what you think in the comments below! If you are interested in trying some other great holiday recipes check out my Lovely Linzer Cookies or my Sweet and Tart Cranberry Vanilla Christmas Cake.
- Cupcakes
- 1 tablespoon flax meal
- 2 tablespoons water
- 1 3/4 cup flour (I used all purpose)
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon cloves
- 1/2 teaspoon all spice
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1/2 cup white cane sugar
- 1 teaspoon vanilla
- 1/4 cup vanilla yogurt (I used Silk almond)
- 1 cup milk (warmed)
- Icing
- 1/3 cup butter
- 1/4 cup vegan cream cheese
- 2 teaspoons vanilla
- 2-4 cups powdered sugar
- Star anise for topping
1
Preheat oven to 350 degrees Fahrenheit.
2
Start by making your flax egg by combining the water and flax meal. Let sit for 5 minutes.
3
In a medium mixing bowl, whisk together the flour, chai spices, baking soda, baking powder, and salt.
4
In a standing mixer or with a hand mixer, beat the butter and sugar until smooth.
5
Add in the flax egg, yogurt, and vanilla. Beat until smooth.
6
Add the dry ingredients into the wet ingredients, pour in the milk. Mix everything with a wooden spoon or spatula until combined.
7
Pour into a cupcake pan. Bake for 15 minutes or until an inserted toothpick comes out clean.
8
Beat the butter and cream cheese until smooth.
9
Add in the vanilla and powdered sugar.
10
Beat until thick and creamy. The icing should make peaks easily, if too watery continue to add more powdered sugar little by little.
11
Decorate the cupcakes once cooled. Add a little cinnamon or a star anise on top (optional).