There’s something truly magical about the warm, spicy aroma of chai latte, especially when it’s transformed into a delightful vegan cupcake. These chai latte vegan cupcakes are a perfect marriage of cozy spices like cinnamon, cardamom, and cloves, combined with a moist, fluffy texture that everyone can enjoy.
Whether you’re vegan, dairy-free, or simply looking to try a new twist on a classic cupcake, this recipe offers a delicious and guilt-free indulgence. Imagine biting into a cupcake that tastes just like your favorite chai latte, complete with a creamy, vegan frosting that’s lightly spiced and perfectly sweetened.
Not only are these cupcakes a treat for the taste buds, but they’re also incredibly simple to make. You don’t need any exotic ingredients—just pantry staples and a few vegan swaps.
Ideal for afternoon tea, a party dessert, or a cozy snack on a chilly day, these cupcakes will quickly become a favorite in your baking repertoire. Plus, they’re a wonderful way to introduce friends and family to the comforting flavors of chai in a fun and festive way.
Why You’ll Love This Recipe
This recipe stands out because it combines the beloved flavors of chai latte with the convenience and indulgence of cupcakes. It’s completely vegan, meaning no eggs or dairy are used, yet the texture remains moist and tender thanks to smart ingredient choices like applesauce and plant-based milk.
The spices are perfectly balanced to evoke the essence of chai without overpowering the palate. Plus, the frosting is a creamy, dairy-free delight that complements the cupcakes without being overly sweet.
Whether you’re baking for vegans or just looking for a healthier alternative to traditional cupcakes, this recipe is versatile and approachable.
And finally, these cupcakes are easy to customize! You can tweak the spice blend, swap out the frosting, or even add mix-ins like chopped nuts or dried fruit for extra texture and flavor.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup organic cane sugar or coconut sugar
- ½ cup unsweetened applesauce (acts as egg substitute)
- ½ cup plant-based milk (almond, oat, or soy)
- 1 tsp vanilla extract
- ⅓ cup coconut oil, melted (or any neutral oil)
- ½ cup brewed chai tea, cooled
Equipment
- Muffin tin or cupcake tray
- Paper cupcake liners
- Mixing bowls (at least two)
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Spatula
- Small saucepan (for chai tea)
- Frosting piping bag or knife
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper cupcake liners to prevent sticking.
- Prepare the chai tea: Brew a strong cup of chai tea using your favorite chai tea bags or loose chai spices steeped in hot water. Allow it to cool completely before using.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves, ginger, and nutmeg. Whisk to combine evenly.
- Combine wet ingredients: In a separate bowl, whisk together the sugar, applesauce, plant-based milk, vanilla extract, melted coconut oil, and cooled chai tea until smooth.
- Blend wet and dry: Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Fill cupcake liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full for perfect rising.
- Bake for 18-22 minutes: Place the tray in the oven and bake until a toothpick inserted in the center comes out clean. The cupcakes should be golden on top and spring back when gently pressed.
- Cool completely: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer to a cooling rack to cool fully before frosting.
- Prepare the frosting: In a bowl, beat together 1 cup vegan butter, 3 cups powdered sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1-2 tbsp plant-based milk until light and fluffy. Adjust thickness by adding more milk or sugar as needed.
- Frost the cupcakes: Once cupcakes are completely cooled, pipe or spread the chai latte frosting generously on top. Garnish with a pinch of cinnamon or crushed cinnamon sticks if desired.
Tips & Variations
To intensify the chai flavor, try adding a teaspoon of chai spice blend to the frosting or sprinkle a dusting of chai powder on top just before serving.
You can swap the all-purpose flour for a gluten-free blend to make these cupcakes gluten-free. Use a vegan butter alternative if coconut oil isn’t your preference.
For an extra moist cupcake, add half a mashed ripe banana or ¼ cup of pumpkin puree to the wet ingredients. These add-ins complement the chai spices beautifully.
If you want to experiment, try folding in ½ cup chopped walnuts or pecans for a crunchy texture contrast within the batter.
Looking for a frosting alternative? A vegan cream cheese frosting also pairs wonderfully with the spice notes in these cupcakes.
Nutrition Facts
| Nutrient | Per Cupcake (with frosting) |
|---|---|
| Calories | 280 kcal |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 35 g |
| Sugars | 22 g |
| Protein | 2 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Serving Suggestions
These chai latte vegan cupcakes are perfect served with a warm cup of chai tea or your favorite plant-based latte. They are an excellent treat for brunch, a cozy afternoon snack, or a festive dessert at gatherings.
For a special touch, serve alongside vegan hot chocolate or a pumpkin spice latte during the fall and winter months. They also pair beautifully with fresh fruit or a dollop of coconut whipped cream for an extra indulgence.
If you’re interested in pairing these cupcakes with other vegan delights, check out our Lemon Ricotta Pasta With Arugula Recipe for a savory complement, or try the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a hearty meal before dessert.
Conclusion
These chai latte vegan cupcakes are a charming and delicious way to enjoy the beloved flavors of chai in a plant-based, dairy-free form. With a tender crumb and a creamy, spiced frosting, they offer a delightful treat that’s both comforting and satisfying.
Whether you’re a seasoned vegan baker or just starting to explore dairy-free desserts, this recipe is approachable, flavorful, and sure to impress.
They are perfect for any occasion—from casual tea times to holiday celebrations—and can easily be customized to your taste preferences. Don’t forget to experiment with mix-ins and frosting variations to make them uniquely yours.
For more creative recipes with a vegan twist, explore our collection and find inspiration that suits your lifestyle.
For more tasty recipes to try, you might enjoy our Lemon Straws Recipe for a refreshing cookie, or the savory delights of the Instant Pot Rabbit Recipe. And if you’re in the mood for a flavorful dip, check out the Halibut Dip Recipe for a crowd-pleaser.
📖 Recipe Card: Chai Latte Vegan Cupcakes
Description: Deliciously spiced vegan cupcakes inspired by chai latte flavors. Perfectly moist with a creamy vegan frosting.
Prep Time: PT20M
Cook Time: PT18M
Total Time: PT38M
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix almond milk and apple cider vinegar; let sit for 5 minutes to curdle.
- In a bowl, combine flour, sugar, baking soda, salt, and spices.
- Add the coconut oil, vanilla extract, and curdled almond milk to dry ingredients; mix until smooth.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
Nutrition: Calories: 210 kcal | Protein: 2 g | Fat: 9 g | Carbs: 30 g
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