Chai Latte Cupcakes with Spiced Vanilla Frosting

26 Sep

I don’t know why, but I have just been baking like crazy lately!  Maybe it’s because I’ve been reunited recently with my beloved KitchenAid Mixer <3

These cupcakes were inspired by the cool autumn weather we’ve been having :D


Chai Latte Cupcakes with Spiced Vanilla Frosting

Yields 12 cupcakes

1 cup unsweetened vanilla almond milk

4 black tea bags (decaffeinated if preferred)

1/4 cup canola oil

1/2 cup plain almond milk yogurt

3/4 cup sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon cardamom

1/2 teaspoon ginger

1/4 teaspoon cloves

A hair less than 1/8 teaspoon fresh ground black pepper

Vanilla spiced buttercream (recipe below)

A sprinkle of chai Spice (recipe below) or cinnamon, as garnish


Preheat the oven to 350 degrees Fahrenheit.  Prepare a cupcake pan by lining with paper liners.

In a small saucepan, heat the almond milk with the tea bags to a light boil; turn off the heat and let sit for about 10 minutes.  Squeeze out the tea bags to extract all the tea flavor then discard.  Add this milk mixture to a large mixing bowl and whisk in the oil, yogurt, sugar, and vanilla.  Whisk until no lumps remain.


Using a fine mesh strainer, sift the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper into the wet ingredients.  Stir gently with a spoon until most all the larger lumps are gone.



Fill the cupcake liners just about to the top (about 2 1/2 tablespoons per each) and bake for 20 to 22 minutes or until a toothpick inserted to the center of the cupcakes comes out clean.  Move to a cooling rack to cool completely before frosting with the vanilla spiced buttercream.




Vanilla Spiced Buttercream

Makes enough to frost 12 cupcakes

1/2 cup nonhydrogenated margarine (Earth Balance), room temperature

1/2 cup nonhydrogenated vegan shortening, room temperature

3 1/3 cups powdered sugar (sifted if lumpy)

1 1/2 teaspoons vanilla extract

1-2 teaspoons chai spice

1/4 cup unsweetened vanilla almond milk


In a stand mixer, or a large bowl and en electric beater, beat together the margarine and shortening until combined and fluffy.  Add the sugar by 1 cup increments, scraping down the bowl and beating between each incorporation.  Add the vanilla extract and spice, beat to combine, then add the milk.  Beat for about 5 minutes, or until fluffy.



3 Responses to “Chai Latte Cupcakes with Spiced Vanilla Frosting”

  1. luminousvegans September 28, 2013 at 1:14 pm #

    I need this in my mouth RIGHT now! Sorry for shouting but I’m for reals. This is simply beautiful. Your frosting looks so light and whippy. Is whippy a word? I dunno, but it’s bee-u-tiful. Plus, I am a big fan of anything chai. I’m wondering if I can get such beautiful frosting fluff without a mixer or is it time to add another appliance to the wish list.. :-)


  1. Autumn Spice Mix: Chai Spice | we heart vegan - September 26, 2013

    […] love my food cravings in autumn… apple pie, spiced cakes, hearty soups, tea… anything warm and anything spiced! My favorite go-to autumn spices are […]

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