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Indulge in the delightful fusion of flavors and textures presented by these scrumptious vegan chai cupcakes, crowned with a rich spiced buttercream that will leave you craving more? These moist and airy cupcakes are delightfully infused with a warm blend of chai spices. A thoughtful gift or hostess present, perfect for any celebration.
Chai Cupcakes [Vegan]What a delightful treat! Here are the ingredients you’ll need to whip up a batch of scrumptious vegan chai cupcakes:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened applesauce
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup non-dairy milk, such as soy or almond milk
1/4 cup canola oil
2 teaspoons vanilla extractVibrant Spiced Chai Cupcakes That Just Happen to Be VeganChai Cupcakes
Chai Cupcakes [Vegan]
What a delightful treat! Here are the ingredients you’ll need to whip up a batch of scrumptious vegan chai cupcakes:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened applesauce
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup non-dairy milk, such as soy or almond milk
1/4 cup canola oil
2 teaspoons vanilla extract
- 1 bag chai tea
- 1/2 cup oat milk, plain and unsweetened
- 3 tablespoons flax seeds, ground
- 1 3/4 cups white cake flour, spooned and leveled
- 3 1/2 teaspoons chai spice mix
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter, room temperature
- 1 cup granulated sugar
- 1/2 cup plain, unflavored vegan yogurt, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons cinnamon, ground
- 1 1/4 teaspoon ginger, ground
- 1 1/4 teaspoon cardamom, ground
- 1/2 teaspoon allspice
- 1 1/2 cup vegan butter, room temperature
- 5 cups confectioner’s sugar, plus more as needed
- 2 teaspoons chai spice mix
- One-quarter cup oat milk, plain and unsweetened, with additional amounts available as required.
- 2 teaspoons vanilla extract
- Pinch of salt
Vibrant Spiced Chai Cupcakes That Just Happen to Be Vegan
- Begin by preparing a flax egg: Whisking together in a small bowl, combine three tablespoons of finely ground flaxseed with six tablespoons of water at room temperature, ensuring a smooth and well-mixed consistency. Letting the mixture set aside to thicken will allow its flavors and textures to meld together harmoniously.
- Warm 120 milliliters of oat milk to a comfortable temperature. I heat it in the microwave on high for one minute using a clear glass measuring cup to ensure precise monitoring of its contents. Steep the chai tea bag in the warm milk, allowing it to infuse for 20 minutes or until the mixture reaches a comfortable room temperature.
- In a small, separate bowl, carefully combine the assortment of chai spices to create a harmonious blend.
- Preheat the oven to 350°F. Preheat your oven to 375°F (190°C). Line a standard-sized 12-cup muffin tin with paper cupcake liners for effortless removal and presentation. Set aside.
- Combining in a spacious mixing bowl, whisk together flour, 3 1/2 teaspoons of aromatic chai spice mix, baking powder, baking soda, and salt until well incorporated.
- Set aside.
- Utilizing either a stand mixer or a handheld device, cream together one cup of granulated sugar and half a cup of vegan butter until well combined and silky-smooth, requiring approximately two minutes of steady beating. Combining the flax egg, vegan yogurt, and a drizzle of rich vanilla extract will undoubtedly elevate the flavor profile of this delectable treat. Combine ingredients on low speed until a smooth, creamy consistency is achieved, approximately 2 minutes.
- Scrape the sides as needed.
- At a low speed, operate the mixer while gradually introducing the dry ingredients; whisk until the mixture is merely integrated. Don’t over or under mix.
- Pour the batter evenly into the prepared cupcake liners. This batch yields approximately 12 generously filled cupcakes.
- Bake for approximately 22 minutes, or when a toothpick inserted into the center of the item emerges spotless. Allow these baked goods to reach room temperature before applying a layer of frosting.
- Utilizing either a stand mixer or hand mixer, blend the butter at a moderate velocity until it reaches a silky consistency. With a gentle whisk, combine the icing sugar, aromatic chai spice mix, creamy oat milk, rich vanilla, and a pinch of salt. Whip at a rapid pace for approximately two minutes. Adjust the ratio of icing sugar to milk as needed, adding more sugar for a thicker consistency or additional milk to achieve the desired smoothness.
With the frosting now in a piping bag, Using the Wilton 6B piping tip was a clever move. Frost the cupcakes. Add a fragrant flourish by garnishing with a cinnamon stick and a pinch of aromatic chai spice mix, should you desire to elevate the presentation further.
