Vegan Chai Cupcakes
These fluffy vegan chai spiced cupcakes are full of warm spices and flavor. Perfect for fall or any time of year.
Servings: 12 cupcakes
Calories: 184kcal
Equipment
- Stand mixer or electric mixer plus bowl
- cooling rack
- Muffin pan
Ingredients
- 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
Instructions
- 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.
- Frost with whipped vanilla frosting.
Notes
- 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.
Nutrition
Calories: 184kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 186mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg