Inspired by my favorite coffeehouse drink- these gluten free chai latte cupcakes make the perfect fall sweet treat!
For most of my adult life, I have not been the biggest fan of coffee (until recently), but I have always LOVED a good chai! A creamy tea drink with warm spices- SO GOOD!
My absolute favorite is a vanilla chai latte from a local Paris-inspired brunch spot. It screams fall…but I also order an iced version in the spring and summer.
So, I turned my favorite fall beverage into a sweet autumn cupcake! These beauties feature the classic chai spices- cinnamon, cardamom, nutmeg, ginger, and all spice. And then topped with a creamy whipped chai buttercream! Yes, please!
I simply used chai spice, but you can also steep the milk with chai tea for even more flavor.
What is chai?
In India- chai is a sweet and spicy milk beverage. In Hindi “chai” translates to “tea;” so, technically saying “chai tea” is like saying “tea tea.” In America, chai refers to a black tea base, mostly flavored with cardamom and cinnamon.
Ingredients in Gluten Free Chai Latte Cupcakes
Butter
Milk
Vinegar
Brown and/or Coconut Sugar
Vanilla
Eggs
Chai Spice
Cinnamon
Baking Soda
Baking Powder
Salt
Corn Starch
Gluten Free Flour Blend
Whip Up Your Own Chai Spice
Super simple wth spices you already have in the pantry! Simply mix together in a small bowl. Then, save any leftovers and keep on-hand to spice up your beverages and baked goods!
1 Tbsp. cinnamon
1 tsp. ginger
1 tsp. cardamom
1/2 tsp. nutmeg
1/2 tsp. allspice
Whipped Chai Buttercream Frosting
This frosting is light and fluffy with warm chai spices.
- Butter
- Powdered Sugar
- Chai Spice
- Milk/Cream
- Whipped Topping
In a large mixing bowl, beat the butter, powdered sugar, chai spice, and milk/cream. Then, fold in the whipped topping with a spatula. I often beat in some of the whipped topping (maybe 1/2 cup) and then fold in the rest. Next, use a piping bag with a tip or a knife to spread over cooled cupcakes.
45 minutes
Gluten Free Chai Latte Cupcakes
Ingredients
- 1 c. milk (I used almond milk)
- 1 Tbsp. white or apple cider vinegar
- 1/2 c. butter, partially melted
- 1/2 c. brown sugar
- 1/4 c. coconut sugar
- 1 tsp. vanilla
- 2 eggs
- 3 tsp. chai spice
- 1/2 tsp. cinnamon
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt (1/2 tsp. if you used unsalted butter)
- 1/4 c. corn starch
- 1 1/4 c. gluten free flour blend
Chai Frosting
- 1/2 c. butter
- 1 Tbsp. milk/cream
- 1 c. powdered sugar
- 1/2 tsp. chai spice
- 2 c. whipped topping
Instructions
- Preheat the oven to 350 degrees.
- In a glass measuring cup, combine the milk and vinegar. Stir and then let sit for about 10 minutes.
- In a large mixing bowl, beat the butter, sugar, vanilla, eggs, and the milk mixture. Then, beat in the chai spice, cinnamon, baking soda, baking powder, salt, corn starch, and gluten free flour blend.
- Scoop batter into lined muffin cups, filling about 2/3 of the way. Bake for 14-16 minutes for regular cupcakes or 11-13 minutes for mini cupcakes. An inserted toothpick should come out clean. Allow cupcakes to cool.
- FROSTING: In a large mixing bowl, beat the butter, milk/cream, and powdered sugar. Add about 1/2 cup of whipped topping and beat. Then, fold in the remaining whipped topping with a spatula. Use a piping bag and a tip or a knife to frost cooled cupcakes.