Delightful Vegan Chai Latte Cupcakes: A Recipe to Savor

Are you tired of the same old dessert routine? Do you want to add a little spice to your baking game? Look no further than these Vegan Chai Latte Cupcakes.

With a perfect blend of chai spices, these cupcakes are sure to tantalize your taste buds and leave you wanting more. But don’t let the vegan label fool you – these cupcakes are just as moist and fluffy as their non-vegan counterparts.

Not only are these treats delicious, but they’re also easy to make with ingredients that can easily be found in any pantry. Plus, they can easily be made gluten-free with a simple substitution.

So whether you’re looking for a new twist on your baking routine or just want to impress your friends with a unique dessert, these Vegan Chai Latte Cupcakes are sure to be a hit.

Why You’ll Love This Recipe

Vegan Chai Latte Cupcakes
Vegan Chai Latte Cupcakes

Are you a lover of all things chai latte? Do you also have a sweet spot for cupcakes? Then trust me, you’ll adore these vegan chai latte cupcakes! Not only do they pack a flavorful punch of warm spices like cinnamon, ginger, and cardamom, but they are also 100% plant-based. Yes, that’s right – no dairy, no eggs, no animal products whatsoever.

But don’t be fooled by the “vegan” label – these cupcakes are just as scrumptious and moist as their non-vegan counterparts. In fact, the combination of black tea and soymilk helps give them a tender crumb while also infusing a subtle tea flavor that pairs beautifully with the chai spices.

And let’s not forget about the frosting. Imagine swiping a dollop of silky smooth buttercream made with vegan butter and powdered sugar on top of your chai latte cupcake. It’s simply divine. Trust me; no one will even know that it’s vegan.

These delightful treats are perfect for an afternoon snack or an after-dinner dessert. Plus, they’re incredibly versatile, catering to various dietary needs such as being gluten-free and nut-free (as long as you use oat milk instead of almond milk).

So why wait? Start gathering your ingredients and get ready to indulge in some deliciousness that not only tastes amazing but also aligns with your values.

Ingredient List

 These vegan chai latte cupcakes are the perfect treat for any tea lover!
These vegan chai latte cupcakes are the perfect treat for any tea lover!

Ingredient List

This recipe requires a few specific ingredients to make sure the cupcakes have the delicious chai flavor. Here is what you’ll need:

  • Black Tea: To make chai, you start with black tea. You can use any loose leaf black tea or black tea bags that you have on hand.

  • Chai Spices: To get that spiced chai latte flavor, you’ll need a mix of ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, ground mace, and white pepper.

  • All-Purpose Flour: This is the base of the cupcake batter. If you prefer gluten-free cupcakes, you could make them by substituting all-purpose flour with a gluten-free flour blend.

  • Baking Powder and Baking Soda: To help the cupcakes rise and be fluffy.

  • Granulated Sugar and Confectioners’ Sugar: Granulated sugar will be used in the cupcake batter while confectioners’ sugar will be used to make buttercream frosting.

  • Canola Oil: This oil is used instead of butter in this recipe to keep the cupcakes dairy-free.

  • Soymilk: Adding soymilk to the batter helps keep it moist in place of milk or cream.

  • Vanilla Extract: Vanilla extract has a warm flavor that complements chai spices.

With these key ingredients in your pantry or fridge, making vegan chai latte cupcakes will be a breeze!

The Recipe How-To

 Get ready to indulge in the delicious blend of spices and caffeine with these cupcakes.
Get ready to indulge in the delicious blend of spices and caffeine with these cupcakes.

Prep Time: 15 Minutes
Cook Time: 20 Minutes

Total Time: 35 Minutes


  • 2 tea bags of strong black tea, such as organic Assam
  • 3/4 cup (180 mL) unsweetened soy milk
  • 1/4 cup (60 mL) canola oil
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground white pepper
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Step-By-Step Recipe
Step #1: Steep Tea & Preheat Oven

In a small saucepan, steep two strong black tea bags in boiling water for three minutes. In a small mixing bowl, stir together the steeped tea with the unsweetened soy milk and canola oil, then set aside.

Preheat your oven to 325 degrees F (160 degrees C).

Step #2: Combined All Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, white pepper, black pepper, salt, baking powder and baking soda.

Step #3: Combine Wet & Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and whisk until completely combined.

Step #4: Fill Cupcake Liners

Fill a 12-cup muffin tin lined with paper cups two-thirds full of batter. Bake the cupcakes for 15 to 20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.

Step #5: Cool & Enjoy!

Once they’re done, cool the cupcakes on a wire rack for at least 10 minutes before serving. Serve with your favorite frosting and garnish as desired.

Substitutions and Variations

 One bite of these cupcakes and you'll be transported to a cozy café on a chilly autumn day.
One bite of these cupcakes and you’ll be transported to a cozy café on a chilly autumn day.

When it comes to creating your own version of these mouth-watering vegan chai latte cupcakes, there are many creative substitutions and variations you can make to satisfy your cravings. Here are some interesting twists that you can try:

1. Gluten-Free Option: For those who have gluten intolerance or celiac disease, you can substitute the all-purpose flour with a gluten-free flour mix. Some great options include rice flour, oat flour, or almond flour.

2. Almond Milk or Oat Milk: If you prefer a different non-dairy milk substitute for soymilk, almond milk and oat milk work great as well!

3. Variation on Chai Latte Flavor: Instead of using regular black tea bags for your cupcakes, try using a flavored tea bag (such as vanilla chai tea or pumpkin spice) to add more depth of flavor to your cupcakes.

4. Caramel Brulee Buttercream Frosting: For an extra decadent treat, try making a caramel brulee frosting instead of the classic buttercream frosting. This would be especially delicious with the chai spices!

5. Yogurt instead of Soymilk: If you don’t have soymilk on hand, try using another dairy-free yogurt such as coconut yogurt or even Greek yogurt.

Whichever substitution you choose to make, be sure not to forget the delicious chai spices! These substitutions and variations will definitely make these cupcakes uniquely yours and elevate them into something special for your taste buds!

Serving and Pairing

 These cupcakes may be vegan, but they're just as tasty as any other cupcake out there.
These cupcakes may be vegan, but they’re just as tasty as any other cupcake out there.

These vegan chai latte cupcakes are a delectable treat on their own, but pairing them with the right drink or snack can elevate the experience to new heights.

One popular option is to serve them alongside a steaming cup of chai tea, which enhances the warm, spicy flavors in the cupcakes. Alternatively, a frothy chai latte made with soy or oat milk would be an excellent complement to these cupcakes.

If you’re looking for a non-alcoholic beverage, try serving these cupcakes with a glass of cold almond or rice milk. The creaminess of the milk and the subtle nutty flavor add a refreshing contrast to the bold spices in the cakes.

For a more robust pairing, consider serving these cupcakes with a smoky black tea or even coffee. The richness of the chocolate and spices in these cakes holds up well against bold and bitter flavors.

Lastly, you can always get creative with your pairings! Try adding dollops of whipped coconut cream, caramel brulee sauce, or pumpkin spice-flavored buttercream frosting for an extra indulgent touch. However you choose to enjoy these delicious vegan chai latte cupcakes, they’re sure to please any dessert lover’s palate.

Make-Ahead, Storing and Reheating

 The aroma of cinnamon, cloves, and cardamom will fill your kitchen as you bake these cupcakes.
The aroma of cinnamon, cloves, and cardamom will fill your kitchen as you bake these cupcakes.

These chai latte cupcakes are perfect for meal prep or a party! You can make the cupcakes ahead of time and store them for up to three days. To store them, place them in an airtight container at room temperature, away from direct sunlight. I recommend waiting to add the frosting until you’re ready to serve, as it will melt if stored for too long.

If you want to prepare the cupcakes even further ahead of time, you can freeze them. Wrap the cupcakes individually in plastic wrap and then place them in an airtight container, label it with the date, and store it in the freezer. When you’re ready to eat them, simply let them thaw at room temperature before unwrapping them and adding your desired frosting.

If you have any leftover frosting after decorating your cupcakes, simply store it in an airtight container in the refrigerator for up to five days. Before using it again, let it come to room temperature naturally.

To reheat the cupcakes, preheat your oven to 325°F (165°C), place the cupcakes on a tray, and bake for 15-20 minutes. You could also reheat your cupcakes in the microwave; however, they tend to dry out quickly if microwaved for too long.

You won’t need to re-frost your reheated cupcakes if you’ve stored them properly since the frosting tends to hold up well during reheating. Simply plate your cupcakes and serve – they’ll be just as delicious as when they were fresh!

Tips for Perfect Results

 Trust me, these cupcakes are worth the effort - they're a total crowd pleaser!
Trust me, these cupcakes are worth the effort – they’re a total crowd pleaser!

As a barista and avid baker, I’ve learned a thing or two about making cupcakes. Here are some tips for achieving perfect vegan chai latte cupcakes every time.

1. Accurate Measurements: Precision when measuring ingredients is crucial for the success of any recipe, especially baking. Use measuring cups and spoons that have been leveled off to avoid too much or too little of a particular ingredient.

2. Room Temperature Ingredients: Bring all the necessary ingredients to room temperature before you begin baking. This helps get your batter looking smooth and well mixed.

3. Frosting: Keep your buttercream frosting cold until you’re ready to frost the cupcakes. Warm frosting can lead to a lumpy consistency that will not look great on your beautiful vegan chai latte cupcakes.

4. Avoid Over-Mixing: Over-mixing the batter can result in denser cupcakes instead of light and fluffy ones. Mix until the ingredients are just combined and then stop.

5. Oven Temperature: Always preheat your oven to 325 degrees Fahrenheit before baking your vegan chai latte cupcakes. If the heat is too low or high, the edges build up quickly, causing the inside to remain underdone.

6. Time Every Step: Since every oven varies in its strength, baking time will vary slightly among different ovens despite holding the same temperature level. Keep an eye on your cupcake batter as it’s baking to check how it’s progressing and ensure it doesn’t overcook or undercook.

7. Don’t Overfill: One common mistake many people make is overfilling their muffin tins with batter, ending up with conjoined cupcakes rather than pretty, individual treats! Fill each hole no more than two-thirds full.

8. Cool down before frosting: Once you take them out of the oven, let the muffins or cupcakes cool for 5 minutes before taking them out, then leave them on a cooling rack for a little while before frosting them.

By following these expert tips, you can achieve the perfect vegan chai latte cupcakes every time. Happy baking!


Before we move on to the conclusion, let’s take a look at some frequently asked questions about these delicious Chai Latte Cupcakes. Whether you’re a seasoned baker or a complete novice, you may have some queries about the recipe. In this section, I’ll answer some of the most common questions that I’ve been asked about these cupcakes.

Can chai latte be vegan?

If you’re in the mood for a vegan chai latte with a touch of frothed milk, you’re in for a treat! Follow these simple steps to achieve your desired result. Begin by preparing your masala chai using the appropriate recipe below. Next, add the frothed oat milk and mix everything together. Ta-da! A delicious vegan chai latte with an actual foam top that doesn’t require any extra vegan whipped cream. As a final touch, we recommend adding a sprinkle of chai spices on top.

Do vegan cupcakes freeze well?

If you have some leftover vegan vanilla cupcakes or want to freeze them for later use, rest assured that it can be done. You can freeze the cupcakes with or without frosting, but make sure to store them in an airtight container or freezer bag. The cupcakes will stay fresh for up to three months in the freezer. These cupcakes are also great for occasions such as birthday parties or bake sales and are sure to please the crowd.

How long does it take to bake cupcakes at 350?

When making cupcakes, it’s important to bake them at a temperature of 350°F for about 15-20 minutes. You can check if they are fully baked by inserting a wooden toothpick into the center of a cupcake. If the toothpick comes out clean, your cupcakes are done and ready to cool.

How long to bake cupcakes at 325?

If you’re planning on baking cupcakes at a lower temperature of 325°F, you should be mindful of adjusting the baking time to achieve the desired consistency. Aim to bake the cake-like ones in 20-25 minutes, while the doughy ones will require a shorter time of around 15-20 minutes.

Bottom Line

In conclusion, these vegan chai latte cupcakes are a delicious and flavorful treat for any occasion. With the perfect balance of chai spices and rich chocolate flavor, these cupcakes are sure to satisfy your sweet tooth. Plus, being vegan means that they are a cruelty-free and ethical dessert option.

Whether you’re making them for a party or just to indulge at home, these cupcakes are perfect for anyone who loves chai lattes and baked goods. And with easy substitutions available for gluten-free diets or other dietary restrictions, there’s no reason not to try them out.

So, next time you’re in the mood for something sweet and comforting, consider baking up a batch of these vegan chai latte cupcakes. Trust me, they won’t disappoint!

Vegan Chai Latte Cupcakes

Vegan Chai Latte Cupcakes Recipe

I found this recipe when I was making a dessert for a group of people who had lots of food allergies. This recipe is egg, peanut, and milk free, and the non allergy people could not tell a difference. This really is an outstanding dessert to be made for people with food allergies, vegetarians, vegans, or people without food restrictions! Warning: Does contain soy and wheat.
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Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Vegan
Servings 12 cupcakes
Calories 175 kcal



  • 1 cup soymilk or 1 cup rice milk
  • 4 black tea bags or 2 tablespoons loose black tea
  • 1/4 cup canola oil
  • 1/2 cup vanilla soy yogurt
  • 3/4 cup granulated 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 salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 pinch white pepper or 1 pinch ground black pepper


  • 1/2 cup confectioners' sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg or 1/4 teaspoon ground mace


  • Preheat oven to 375 and line tin with cupcake liners.
  • In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  • In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  • Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
  • To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!

Add Your Own Notes


Serving: 59gCalories: 175kcalCarbohydrates: 30.3gProtein: 2.6gFat: 5.3gSaturated Fat: 0.5gSodium: 150.3mgFiber: 1.3gSugar: 17.6g
Keyword < 60 Mins, Brunch, Dessert, Egg-free, Free Of..., Lactose-free, Vegan
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