Vegan Chai Cupcakes

March 1, 2015

Chai tea is amazing and so are vegan cupcakes.  Here they are, combined in one amazing vegan chai cupcake recipe!  Enjoy!

Note:  for the cupcake topping, you can choose any cupcake frosting.  We have a great recipe for vegan cream cheese frosting, available here.  It works great for these cupcakes!

Ok, so lets make some cupcakes:


  • 1 Cup
    Soy Milk or Rice Milk
  • 4
    Black teabags
  • 1/4 Cup
    Veggie oil
  • 1/2 Cup
    Plain or vanilla soy yogurt
  • 3/4 Cups
    Granulated sugar
  • 1 Teaspoon
    Vanilla extract
  • 1 1/3 Cup
  • 1/4 Teaspoon
    Baking soda
  • 1/2 Teaspoon
    Baking powder
  • 1/2 Teaspoon
  • 2 Teaspoons
    Ground cinnamon
  • 1 Teaspoon
    Ground Cardamon
  • 1/2 Teaspoon
    Ground Ginger
  • 1/4 Teaspoon
    Ground cloves
  • Pinch of Pepper


  1. Heat the oven to 375 F and line your cupcake pan with liners. Spray the liners with some baking works well

  2. In a small saucepan, heat the soymilk until simmering, add the tea bags, cover and take away from the heat. Allow the mixture to sit for 10 minutes and when ready to use, squeeze the tea bags to ensure that you get as much of the tea as possible in the milk mixture.

  3. In a large bowl, whisk together the oil, yogurt, sugar, vanilla, and tea/milk mixture until all the lumps disappear. Sift the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear.

  4. Fill the cupcake cups about 2/3 of the way and bake about 20 minutes until a toothpick comes out clean when inserted into a cupcake.

  5. Make sure they are totally cooled off before icing them.


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