Description
The coziest chai cupcakes full of warm spices, ultra soft fluffy texture, and topped with rich chai spiced “buttercream”. Vegan, gluten-free, paleo!
Ingredients
Scale
Cupcakes
- 1/3 cup (105g) maple syrup
- 1/3 cup (80g) coconut sugar
- 3/4 cup (180g) almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup (125g) runny almond butter (or coconut butter or oil)
- 1 tsp vanilla extract
- 1 cup (140g) cassava flour
- 3 tbsp (23g) coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsps cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Frosting
- 3/4 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- a small pinch of black pepper
- 200g raw cashews (about 1 3/4 cup), soaked at least 3 hours
- 1/2 cup coconut cream + 2 tbsp (as needed)
- pinch of salt
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tbsp coconut butter or coconut oil
- 5–6 tbsp powdered sugar OR 2-3 tbsp maple syrup
Instructions
- Preheat the oven to 350ºF.
- Combine maple syrup, coconut sugar, almond milk, apple cider vinegar, almond butter, and vanilla. Melt in the microwave or stovetop, whisking until smooth.
- Transfer to a mixing bowl, and add dry ingredients. Whisk to combine.
- Scoop into a cupcake pan lined with paper liners, filling each 3/4 of the way (makes 8).
- Bake 23-25 minutes at 350ºF.
- Cool completely before frosting.
- For the frosting, drained soaked cashews and add to a blender along with remaining ingredients. Blend on high until very smooth, adding more coconut cream if needed. Transfer to a container and chill for at least 2 hours (preferably overnight for a thicker, pipe-able frosting).
- Frost cooled cupcakes and enjoy!
Nutrition
- Serving Size: 1 cupcake
- Calories: 483
- Sugar: 24g
- Sodium: 284mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
Keywords: cake, fall, spiced, cinnamon, ginger, latte, egg free, grain free, gluten free, dairy free, healthy, frosting, buttercream