Dirty Chai Cupcakes

Turning up the ‘ cozy factor notch ‘ with these Dirty Chai Cupcakes. Warm spiced fall flavors with a zing of espresso, topped with a fluffy chai buttercream frosting. Fill your home with the tasty spicy essence of the season!

Purty Dirty

Cut through the chilly weather with these Dirty Chai Cupcakes!

Now that the colder weather is starting to settle in we have been drinking chai tea like its nobody’s business! It just hits that comfy spot and calms the mind. I love adding coffee or espresso every now and then for a little pick me up. So if you’re like us – and even the smallest of chai fans, then this chai cupcake recipe is for you.

These dirty chai cupcakes are gluten-free, dairy-free, and are infused with espresso, warm aromatic spices, and topped with a tasty chai buttercream frosting. They’re incredibly fragrant, fluffy, and full of delicious autumn taste. The perfect fall dessert!

Ingredients To Make Dirty Chai Cupcakes

No Dirty Minds Here … Just Some Good Ole’ Cupcake Instructions👍🏼

Step 1. You will want to start off by preheating your oven to 350 degrees and lining your cupcake tin with cupcake liners. Then in a small bowl you will want to add flour, baking powder, espresso, and spices. Mix well until combined.

Step 2. In a large bowl blend butter, vanilla extract, and sugars. Add in eggs and blend again until smooth. Stir in your unsweetened cashew milk. 

Step 3. Add dry ingredients to wet ingredients and blend until thoroughly combined ( don’t over blend ).

Step 4. Scoop batter into cupcake liners and bake 16 to 17 minutes. Let cool completely before frosting.

Step 5. In a large bowl beat the butter until smooth. Add in spices, salt, vanilla extract, unsweetened cashew milk, and blend again. Add in sifted powdered sugar 1 cup at a time blending after each increment.

Step 6. Scoop batter into a piping bag and pipe onto cooled cupcakes.

Step 7. Top with cinnamon and sugar for a fun touch!

Dirty Chai Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Natalie Way
• Total Time: 42
• Yield: 12 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Warm up your home with the scent and taste of these Dirty Chai Cupcakes. Topped with a delicious chai buttercream frosting. The perfect fall cupcake.

---

Ingredients

Scale 1x2x3x

• 1 – 3/4 cup Bobs Red Mill Gluten Free 1 to 1 Flour
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. cardamom
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 tsp. all-spice
• 1 tsp. espresso powder
• 1 stick Earth Balance Butter ( room temp. )
• 1 cup bakers sugar or granulated sugar
• 2 tbsp. brown sugar
• 2 eggs ( room temp )
• 1 tsp. vanilla extract
• 1/3 cup unsweetened cashew milk

Chai Buttercream

• 3 1/2 cups sifted powdered sugar
• pinch of salt
• 1 stick unsalted Earth Balance ( room temp – not melted )
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. cardamom
• 1/4 tsp.ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 tsp. all-spice
• 1 tbsp. + 1 tsp. unsweetened cashew milk

Topping

• cinnamon and sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
2. In a small bowl add flour, baking powder, cinnamon, ginger, cardamom, nutmeg, cloves, all-spice, and espresso powder. Mix and set aside.
3. In a large bowl blend butter, vanilla, and sugars.
4. Add in eggs and blend again.
5. Stir in cashew milk.
6. Add flour to wet ingredients and blend until thoroughly combined ( don’t over blend ).
7. Scoop batter into cupcake liners using a large cookie scoop.
8. Bake in the oven for 16 to 17 minutes.
9. Let cool before frosting.

Chai Buttercream

1. In a large bowl beat the butter until smooth.
2. Add in spices, salt, vanilla extract, unsweetened cashew milk, and blend again.
3. Add in sifted powdered sugar 1 cup at a time blending after each increment.
4. Scoop batter into a piping bag and pipe onto cooled cupcakes.
5. Top with cinnamon and sugar for a fun touch!

Notes

For the butter I used two different kinds but the same brand. For the cupcakes I used Earth Balance Vegan Buttery Sticks, and for the frosting I used Earth Balance Buttery Sticks Unsalted.

If you need to, you can use the Vegan Buttery Sticks for both the cupcakes and frosting. The frosting might just be a little extra salty. Make sure to not add the salt if you use the vegan buttery sticks for the frosting.

• Prep Time: 25
• Cook Time: 16 - 17 minutes
• Category: american
• Method: bake
• Cuisine: dessert

Did you make these Dirty Chai Cupcakes ? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it! 

We hope you enjoy these ” Dirty Chai Cupcakes ” as much as we do!

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Peanut Butter Banana Overnight Oats
• Fudgy Chocolate Muffins
• Gluten Free Lemon Meringue Cupcakes

Make sure to check out all of our gluten free desserts

Never pay back evil with more evil. Do things in such a way that everyone can see you are honorable. Do all that you can to live in peace with everyone.

Romans 12:17-18