The flavors of chai are perfect for fall. Ginger, cinnamon, cardamom, cloves and allspice infuse these cupcakes with the flavor of chai, without the need for actual tea. These spices are used in both the cake batter and the frosting for absolutely delicious cupcakes.
Important ingredients for these cupcakes
All-purpose flour: This helps create structure in the cupcakes. Measure your flour using the spoon-and-level method to ensure your cake doesn’t turn out dry.
Baking soda and baking powder: These are the leavening ingredients. They’re extremely important to cause the cake to rise, as there are no eggs in this recipe.
Ginger, cinnamon, cardamom, cloves and allspice: These spices give these cupcakes their chai flavor. They are absolutely delicious.
Vegan butter: This is the fat in this recipe. You’ll melt it and allow it to cool slightly before adding to the recipe.
Soy milk + vinegar: This is your vegan buttermilk. It adds the perfect texture to these cupcakes.
Vanilla extract: This adds a delicious rich flavor to the cupcakes. You should use pure vanilla extract for the best flavor.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making cupcakes. It helps make smooth batter and fluffy buttercream.
Rubber Scraper: You’ll need one of these to scrape the sides of the bowl. I also like use it to stir my buttercream by hand a bit to remove air bubbles before using.
Cupcake pans and liners: You’ll need these to bake the cupcakes in.
Piping Bag and Wilton 2D Tip: These are necessary to create the cute swirls around the top of the cupcakes.
Tips and tricks
Measure your flour correctly: Use the spoon-and-level method or weigh your flour and ensure the cupcakes don’t turn out dry.
Don’t overmix: For the best results, you should mix the dry and wet ingredients together until they are just combined. If you overmix, it can result in overly dense and chewy cupcakes.
Don’t overbake: The cupcakes are done if a toothpick entered into the center of the largest one comes out with no raw batter. It’s okay if there are some crumbs on the toothpick.
Softened butter: You’ll want the butter to be softened when making the buttercream. I recommend bringing it out of the fridge about 20-30 minutes before using.
Cool the cupcakes completely: Prior to frosting, cool the cupcakes completely. Don’t skip this step or you’ll have melty buttercream.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Chai Cupcakes
Ingredients
Cupcakes
- 1 cup (240 ml) soy milk, at room temperature
- 1 tbsp (15 ml) apple cider vinegar, white vinegar, or lemon juice
- 1 1/2 cups (187 g) all-purpose flour (spooned and leveled or weighed*)
- 1 cup (200 g) granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 cup (113 g) vegan butter, melted and slightly cooled
- 1 tsp pure vanilla extract
Frosting
- 1/2 cup (113 g) vegan butter softened
- 2 cups (250 g) powdered sugar
- 1/8 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp cardamom
- 1/8 tsp cloves
- 1/8 tsp allspice
- 1/2 tsp pure vanilla extract
- 1/2+ tbsp (7+ ml) soy milk
Instructions
- Make the cupcakes: Preheat the oven to 350°F. Prepare two cupcake pans with 14 liners (you may need more or less depending on amount of batter).
- In a small bowl, whisk the milk and vinegar. Set aside for 10-15 minutes, until curdled.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whisk the flour, sugar, baking powder, baking soda, salt, and spices. Add the milk mixture, melted butter, and vanilla and beat with a hand or the stand mixer until just combined.
- Pour about 3 tbsp (45 ml) of batter into each cupcake liner. Bake in the preheated oven for 16-20 minutes, until a toothpick inserted into the center of a large cupcake comes out clean or with just crumbs. Allow the cupcakes to cool completely.
- Meanwhile, make the frosting: Place the butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy. Add the powdered sugar, spices, vanilla extract, and 1/2 tablespoon of milk and beat again, until light and fluffy. If necessary, mix in more milk, approximately 1 teaspoon at a time, until the desired consistency is reached. Scrape the sides as necessary. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Frost and decorate the cupcakes: Place the frosting into a piping bag fitted with a Wilton 2D tip. Frost a swirl on top of each cupcake. Enjoy!
I’ve been dying to make these since you shared the recipe. I finally got the chance tonight and these cupcakes are AMAZING!! Thanks so much!