This title is a mouthful and so are these cupcakes. I love Chai lattes and these have the best chai flavor.
Side Note: the Cream Cheese frosting needs to be refrigerated! Otherwise it will really soften at room temperature. I used vegan butter, so maybe with coconut oil it will stay firm. I’m not sure! Let me know if you try it.
The frosting has that tangy cream cheese taste due to the lemon so don’t skip that part!
No one will be able to tell these are vegan 🙂
Vegan Chai Latte Cupcakes with Cashew “Cream Cheese” Frosting
A vegan dessert that tastes like your favorite chai latte!
Servings: 12 Cupcakes
Equipment
- Food Processor
- Muffin Tin
Ingredients
- 1 3/4 Cups Cake Flour
- Chai Spice Blend
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Vegan Butter or Coconut Oil Melted
- 1/2 Cup Granulated Sugar
- 1/2 Cup Coconut Sugar
- 1 Cup Almond Milk
- 2 tsp Vanilla
Vegan Cream Cheese
- 1 8 oz Bag Cashews Unsalted
- 1/2 Cup Vegan Butter or Coconut oil Melted
- 1/2 Cup Coconut Cream Melted
- 1/4 Cup Maple Syrup
- 1 Lemon Juiced
- 1/4 tsp Salt
Chai Spice Blend
- 1 1/2 tsp Cardamom
- 1 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground nutmeg
Instructions
- Preheat oven to 350 degrees and place cupcake liners in the pan
- Mix in one bowl all of the dry ingredients
- Add in the wet ingredients and mix
- Pour evenly into the cupcake liners and bake at 350 for 25-30 minutes or until a toothpick comes out clean
Cream Cheese
- In a food processor, blend all ingredients until smooth. Place in the freezer for 30 minutes to an hour to let harden.
- Spread onto the cupcakes and place cupcakes in the fridge until ready to consume.
[nutrifox id=”100583″]
