Vegan Chai Cupcakes
Jen Cardenas
These fluffy vegan chai spiced cupcakes are full of warm spices and flavor. Perfect for fall or any time of year.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 184 kcal
- 1 cup non-dairy milk
- 2 teaspoon apple cider vinegar
- 1 ½ cups flour
- 1 cup sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
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Preheat oven to 350°. Line a muffin pan with cupcake liners.
Combine the milk and apple cider vinegar and set aside. This will make a vegan buttermilk.
In a large bowl, whisk together the flour, sugar, baking powder and soda, salt and spices.
Add in the milk/vinegar mixture, oil and vanilla extract and mix until combined. Do not overmix.
Divide the cupcake batter evenly into the prepared muffin tin.
Bake in the preheated oven for 20-22 minutes.
Let cool in the pan for about 3 minutes before transferring to a wire rack to cool completely.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Make sure the dry ingredients are whisked well to ensure the spices are evenly distributed.
- Do not overmix the batter or your cupcakes will come out dense.
Calories: 184kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 186mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 43IUVitamin C: 0.02mgCalcium: 50mgIron: 1mg