Go Back

Chai Cupcakes

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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Servings 14 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!