Vegan Chai Cupcakes
Delight your taste buds with these irresistible Vegan Chai Cupcakes, a perfect blend of warm, aromatic spices and fluffy, plant-based indulgence. Infused with a homemade chai spice blend, these cupcakes capture the comforting essence of chai tea in every bite. The dairy-free batter, made with creamy almond milk and a touch of apple cider vinegar for a light, airy texture, comes together in just 15 minutes and bakes to perfection in 20 minutes. These spiced delights are perfect for any occasion and can be topped with your favorite vegan frosting or enjoyed as-is for a naturally sweet treat. Whether you're hosting a gathering or simply craving a cozy dessert, these Vegan Chai Cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond milk (or other plant-based milk)
- 1 tablespoon Apple cider vinegar
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Chai spice blend
- 0.25 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to curdle, creating a vegan buttermilk.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chai spice blend. Whisk to combine.
Create a well in the center of the dry ingredients. Add the vegan buttermilk, vegetable oil, and vanilla extract. Stir until the batter is smooth and no lumps remain. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, you can frost the cupcakes with your favorite vegan frosting or enjoy them as they are.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 186.3 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
