Cake

Gluten-Free Chai Cupcakes

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If you love Chai Tea Lattes, you’re going to be obsessed with these cupcakes. These gluten-free cupcakes are perfect for fall, and you can be sure that I’ll be making these again once the weather gets colder. While I’m usually a cookie person, these cupcakes are so delicious. I’ve found that gluten-free cupcakes and cakes are generally drier, but these were so moist! Check out the recipe below to discover my secret weapon.

 

 

 

Ingredeints

For the Frosting

  • ½ cup unsalted butter
  • 3 cup powdered sugar
  • 2 teaspoon chai spice mix
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Batter

  • 1 ½ cup gluten-free baking flour
  • 2 tablespoons chai spice mix (1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup almond milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup plain greek yogurt

Instructions

For the Frosting

  1. Sift your powdered sugar then add the butter
  2. Beat together butter and sugar with electric mixer for one minute
  3. Add milk and vanilla extract then beat until creamy
  4. Next, add the chai mix and salt
  5. Put the frosting the fridge for 15 minute

For the Batter

  1. Preheat oven to 350 degrees F
  2. Line muffin tin with paper trays or spray with non-stick oil
  3. In a bowl, add flour, chai mix, baking powder, baking soda, and salt
  4. In a medium bowl, combine butter and sugar then beat with an electric mixer
  5. Next add eggs and beat for one minute
  6. Then, add vanilla extract, plain yogurt and milk
  7. Once smooth, slowly add the dry ingredients and beat until creamy
  8. Pour batter into muffin tin
  9. Bake for 20 minutes
  10. Let cool for 10 minutes

Top with Cinammon & Enjoy!

It’s safe to say that I will 100% be making these again for fall. They’re so moist and delicious, I had two before I even finished shooting them! The key to keeping them moist is adding the greek yogurt. You can also substitute the greek yogurt for sour cream or apple sauce, just be sure to add more chai mix if you opt for sour cream.

If you like this recipe, remember to follow me on social media @TheBottomlessPit.

Gluten-Free Chai Cupcakes

Recipe by adminCourse: Cake
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • For the Batter
  • 1 ½ cup gluten-free baking flour

  • 2 tablespoons chai spice mix (1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves)

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter

  • 1 cup granulated sugar

  • ½ cup almond milk

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • ½ cup plain greek yogurt

  • For the Frosting
  • ½ cup unsalted butter

  • 3 cup powdered sugar

  • 2 teaspoon chai spice mix

  • ¼ cup almond milk

  • 1 teaspoon vanilla extract

  • Pinch of salt

Directions

  • For the Batter
  • Preheat oven to 350 degrees F
  • Line muffin tin with paper trays or spray with non-stick oil
  • In a bowl, add flour, chai mix, baking powder, baking soda, and salt
  • In a medium bowl, combine butter and sugar then beat with an electric mixer
  • Next add eggs and beat for one minute
  • Then, add vanilla extract, plain yogurt and milk
  • Once smooth, slowly add the dry ingredients and beat until creamy
  • Pour batter into muffin tin
  • Bake for 20 minutes
  • Let cool for 10 minutes
  • For the Frosting
  • Sift your powdered sugar then add the butter
  • Beat together butter and sugar with electric mixer for one minute
  • Add milk and vanilla extract then beat until creamy
  • Next, add the chai mix and salt
  • Put the frosting the fridge for 15 minute

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