Vegan Chai Latte Cupcakes, if this doesn't scream fall, then I don't know what does! It's fall in a sweet cupcake form, and it's just so delicious. Made with warm spices, steeped chai milk, and topped with a generous amount of chai spice frosting. You can't beat this coffee-house-inspired latte cupcake!
So, you may have noticed that I'm posting this recipe after Thanksgiving, but does it really matter? However, I believe that these vegan chai latte cupcakes can be enjoyed any time of the year. In any case, for this recipe, I knew I wanted to make some that were fall-appropriate. Additionally, I knew I didn't want to use anything with pumpkin spice. So, the next best thing was chai, and not just any regular chai cupcakes, chai latte!
I couldn't keep these to myself, otherwise, I would eat my weight in cupcakes! So, I brought these babies to the office and they loved it so much. I mean, what's not to love? They're fluffy cupcakes with rich chai spice frosting! The best kind of dessert you'll want to enjoy on a fall weekend.
Tips to make vegan chai latte cupcakes:
- Measure your ingredients properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- Mix wet and dry ingredients separately. There’s a risk of overmixing the batter, and this could cause tougher baked goods instead of light and tender ones. Additionally, mixing them separately allows the ingredients to be evenly dispersed before combining everything together.
- Do not overfill – This batter gives you exactly 12 cupcakes. Make sure you only fill the cupcakes ¾ full.
- Allow the cupcakes to fully cool before adding frosting – If you frost the cupcakes while they are still warm, the frosting will melt right off. So have patience!
What you'll need to make vegan chai latte cupcakes:
- Ground cinnamon, ginger, cardamom, allspice, clove
- Black pepper
- Chai teabags
- Dairy-free milk
- White Vinegar
- Vanilla Extract
- White Sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Vegan Butter
- Powdered sugar
If you enjoyed this recipe, you might want to check these out:
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
📖 Recipe
Vegan Chai Latte Cupcakes
Equipment
- Measuring spoons
- Mixing bowls
- Whisk
- Cupcake liners
- 12-cup cupcake pan
- Cupcake liners
- Stand mixer or electric hand mixer
- Wire cooling rack
- Rubber spatula
- Piping bag
- Star piping tip
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Chai Spice Mix
- 2 ½ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- 1 ¼ teaspoons ground cardamom
- ½ teaspoon ground allspice
- ¼ teaspoon ground clove
- Pinch black pepper
Cupcakes
- 2 bags chai tea
- 240 grams non-dairy milk (lukewarm, I used soy)
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 60 grams vegetable oil
- 150 grams white sugar
- 210 grams all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons chai spice mix (see above for ingredients)
Chai Spice Frosting
- 226 grams vegan butter, (softened at room temperature, I used Country Crock’s Plant Butter)
- 3 ½ cups powdered sugar
- 2 teaspoon vanilla extract
- 2 teaspoons chai spice mix (see above for ingredients)
- 2-3 non-dairy milk (only use if needed)
Instructions
Prepare chai spice mix:
- In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground allspice, ground clove, and black pepper. Set aside until ready to use.
Steep the tea (see notes)
- Bring the non-dairy milk to a boil or heat in the microwave for 1-2 minutes. Pour it over the tea bags and steep for 20-30 minutes. This is your chai milk.
Cupcakes:
- Preheat the oven to 350° Fahrenheit and line a 12-cup muffin pan with cupcake liners.
- Next, when your chai milk has cooled to room temp, add in 1 teaspoon of white vinegar and mix to combine. Set aside until ready to use.
- In a large bowl, add in the white sugar, all-purpose flour, baking powder, baking soda, salt, and chai spice mix. Mix until well combined.
- Next, add in the bowl the chai milk mixture, add in vanilla extract, and vegetable oil. Whisk until emulsified and then add it into the dry ingredients. Combine all the wet and dry ingredients until you get a thick batter.
- Spoon the batter into the cupcake liners. Fill only ⅔rds of the way full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven, and let them cool in the pan for 10 minutes. After, remove from the pan and let them fully cool on a wire cooling rack. Do not frost at this stage, it will melt right off.
Chai Spice Frosting:
- Place the softened butter in a large bowl. Using a stand mixer or an electric hand mixer, whip butter on medium speed for 2-3 minutes until creamy and smooth.
- On low, beat in the powdered sugar in batches until fully incorporated. Until creamy and smooth. You might need to scrape the bottom and sides of the bowl occasionally.
- Next, add in the vanilla extract and chai spice and continue to whip the frosting until well incorporated.
- Continue to beat on high until you get a nice smooth and fluffy consistency and everything is well incorporated. About 2-3 minutes.
- If the buttercream frosting seems super stiff and not pipeable, add in a tablespoon of non-dairy milk and mix. The frosting should be stiff enough to hold its shape but soft enough to use as decorative piping.
Assembly:
- Frost cooled cupcakes and serve. For fun, I stuck a cinnamon stick in some of them and sprinkled them with a mix of the remaining chai spice mix. Enjoy!
Notes
- A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- However, if you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- Chai milk can be made the day before and refrigerated overnight. Just make sure that it’s brought to room temp before adding it into the batter.
- Do not overfill the cupcake liners. This recipe makes exactly 12, fill only ⅔rds full.
Tried this recipe?Leave a comment below & tag @flouredframe on social!
Sonia says
Made this for a potluck and got rave reviews! easy to make as well.
Floured Frame says
Thank you! I'm so glad that this recipe was a hit at your potluck!
Hayley says
My wife requested chai cupcakes for her birthday and I hadn't made them since being vegan so needed to find a new recipe. This recipe is incredible! You'd never know the cupcakes were vegan, in fact I think they were better than the non-vegan ones I used to make!
Floured Frame says
I'm so glad you and your wife loved this recipe! That makes me so happy.