Vegan Chai Cupcakes Recipe

Name: Vegan Chai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 4 chai tea teabags; 1/4 cup canola oil; 1/2 cup plain soy yogurt; 1/2 cup granulated sugar; 1 teaspoon stevia; 1 teaspoon vanilla extract; 1 1/3 cups whole wheat flour; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 pinch white pepper; For topping; 1/2 cup confectioners' sugar; 2 tablespoons cocoa powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace

Servings: persons

1 cup soymilk
4 chai tea teabags
1/4 cup canola oil
1/2 cup plain soy yogurt
1/2 cup granulated sugar
1 teaspoon stevia
1 teaspoon vanilla extract
1 1/3 cups whole wheat flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch white pepper
For topping
1/2 cup confectioners' sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace

1
Preheat oven to 375u00b0F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
2
In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
3
Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
4
To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup soymilk, 4 chai tea teabags, 1/4 cup canola oil, 1/2 cup plain soy yogurt, and more.

Yes, Vegan Chai Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chai Cupcakes

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