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Chai Cupcakes With Chai Buttercream Frosting

Dirty Chai Cupcakes


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

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
  • 13/4 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

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

Keywords: dirty chai cupcakes, chai buttercream