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Chai Cupcakes & Chai Spiced Buttercream

Chai Latte Cupcakes with Chai Spice Buttercream — soft, moist, and bursting with warming chai flavours. Made with a vegan base, refined sugar-free, and topped with the most decadent spiced buttercream, they’re perfect for fall celebrations or a cozy treat at home.
Course Dessert
Keyword chai latte, cupcakes, Fall
Cook Time 18 minutes
Servings 12 cupcakes
Author eastongilowski

Ingredients

  • 1½ cup almond milk or whole milk
  • 2 good quality chai tea bags or loose leaf tea
  • 2 tbsp apple cider vinegar
  • ½ cup melted coconut oil
  • 2 cups organic all purpose flour or ww flour can do half and half
  • ½ tsp baking soda
  • 1 cup sugar i do half cane and half coconut
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 tbsp vanilla

Chai Spice

  • 3 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp cardamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves

Chai Spiced Buttercream

  • 1 cup grass fed butter
  • 3-4 cups monk fruit sweetener or powder sugar
  • 1 tsp chai spice take 1 tsp out from mixed chai spice
  • 2 tsp vanilla
  • ½ tsp sea salt
  • 2-3 tbsp milk for consistancey

Instructions

Chai Latte Cupcakes

  • Make the chai buttermilk: Heat the almond milk until very hot (not boiling). Pour into a heatproof measuring glass or bowl and cover with a lid or plate. Steep the chai tea bags for 8 minutes. Remove the tea bags, squeeze out the liquid, and let the milk cool slightly (just warmer than room temperature). Stir in the apple cider vinegar and let sit 15–20 minutes until bubbly.
  • Mix dry ingredients & Chai Spice: In a small bowl make your chai spice blend, take out one tsp to set aside for the icing. In a large bowl, whisk together the flour, remaining chai spice blend, sugar, sea salt, baking soda, and baking powder until fully combined.
  • Mix wet ingredients: In a separate bowl, combine the melted coconut oil, chai buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined — don’t over mix.
  • Bake the cupcakes: Line a muffin tin with cupcake liners and fill each about 2/3 full. Bake at 350°F (175°C) for 16-18minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

The Chai Spiced buttercream:

  • Whip the grass-fed butter until smooth and fluffy. Gradually add sifted powdered sugar while beating. Then add the chai spice blend, vanilla, and a splash of milk until light and fluffy.
  • Frost the cupcakes: Pipe or spread the chai spice buttercream onto the cooled cupcakes. Optional: dust lightly with cinnamon sugar or chai spice for an extra touch.