Gluten-Free and Vegan Chai Latte Cupcakes

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"Vegan, sugar free, gluten free, and paleo Chai Latte Cupcakes made in collaboration with @kingarthurbaking and @thefeedfeed. #ad Who wants to ring in the New Year with one of these dreamy cupcakes? The recipe is now up on my blog (and on @thefeedfeed!), link in my bio! 🧁 . These chai latte cupcakes are full of warm spice and creamy sweetness. They’re made with @kingarthurbaking Grain Free Measure for Measure and @kingarthurbaking Baking Sugar Alternative. Their Grain Free Measure for Measure can be used as a 1:1 swap for wheat flour. If you’re looking to make gluten free versions of all your favorite recipes, this flour will work perfectly as a 1:1 substitute in any non-yeasted muffin, cookie, cake, brownie, cupcake or pancake/waffle recipe! It is grain free and made up of almond, coconut, and cassava flour. @kingarthurbaking Baking Sugar Alternative adds sweetness to your favorite baked goods with 0 calories/carbs—perfect for anyone who needs to follow a sugar free or low carb diet. To use it in recipes, simply substitute it for granulated sugar, it’s a 1:1 swap! This sweetener is made from monk fruit, stevia, and a couple other ingredients. What I love about this sweetener is that there is no aftertaste, which is hard to come by with sugar free sweeteners! Both of these products are 1:1 substitutes, which makes using them in recipes so easy! . GET THE CUPCAKE RECIPE ➡️ simply tap the link in my bio, select the “recipes” tab, and tap this photo. You will be taken directly to the blog post with the full recipe! . Who is giving these creamy chai latte cupcakes a try? You won’t regret it! 🧁"
-- @thebigleybasics

A Note from Feedfeed


Light and fluffy chai latte cupcakes full of warm spices and creamy sweetness. These chai latte cupcakes are perfect for the winter months and pair exceptionally well with a warm beverage!

King Arthur Baking makes it easy to turn your favorites recipes gluten-free. Just use their Paleo Grain-Free Measure for Measure Flour and swap it in to turn any non-yeasted recipe grain-free or use in paleo recipes. Learn more HERE.

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  • Recipe Card
Prep time 30mins
Cook time 40mins
Serves or Makes: 12 cupcakes

Recipe Card

ingredients

For the Chai Mix

  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ginger
  • 1 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon black pepper

ingredients

For the Cupcakes

ingredients

For the Frosting

  • 1/2 cup (128g) cashew butter, or other nut/seed butter if preferred
  • 1/3 cup (64g) King Arthur Baking Sugar Alternative
  • 2 1/4 teaspoons homemade chai mix
  • 2 tablespoons (28g) warm water
  • 1 teaspoon pure vanilla extract

Method

  • Step 1

    Prepare the homemade chai mix by combining all of the spices to a small dish, mix thoroughly. Set aside.

  • Step 2

    Preheat the oven to 350°. Line a standard muffin pan with cupcake liners.

  • Step 3

    In a small bowl, combine the water with the ground flax. Stir to combine, let sit for 5 mins.

  • Step 4

    In a large bowl, mix together the flour, chai mix, baking sugar, baking powder, baking soda, and salt.

  • Step 5

    In a separate bowl, whisk together the water/flax mixture, applesauce, olive oil, and vanilla extract.

  • Step 6

    Add the wet ingredients to the dry ingredients, mixing gently with a spatula until fully combined.

  • Step 7

    Scrape the sides of the bowl and mix the batter briefly again. Evenly scoop the batter into the cupcake liners about ž full.

  • Step 8

    Bake the cupcakes for 40 minutes, or until a toothpick inserted in the center of one comes out clean.

  • Step 9

    Remove the cupcakes from the oven and let them cool in the pan until completely cool.

  • Step 10

    While the cupcakes are cooling, prepare the frosting.

  • Step 11

    In a medium sized bowl mix together the cashew butter, baking sugar, chai mix, vanilla extract, and warm water. Whisk until smooth. Add more cashew butter, sugar, or water to the frosting if needed to achieve the desired consistency.

  • Step 12

    Once the cupcakes are cooled, frost each cupcake. Store cupcakes at room temperature in an airtight container for 3-4 days or freeze for up to 3 months.