Vegan Chai Latte Cupcakes
Vegan chai latte cupcakes take 25 minutes to prep and 18 minutes to bake, with warm chai spice and creamy vanilla chai frosting.
Last updated: September 27, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup unsweetened almond milk
- 1 black tea bag (or 1 tbsp loose black tea)
- 3/4 cup granulated sugar
- 1/3 cup neutral oil (canola or vegetable)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 cup vegan butter, softened, for frosting
- 2 cups powdered sugar, for frosting
- 1 tbsp almond milk, for frosting
- 1/4 tsp cinnamon, for frosting
Instructions
Heat the almond milk until steaming, then steep the tea bag for 5 minutes. Remove the bag and let the milk cool to room temperature.
Preheat your oven to 350°F and line a muffin pan with 12 paper liners.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
In another bowl, whisk the cooled chai milk, sugar, oil, vinegar, and vanilla until smooth.
Pour the wet mix into the dry mix. Stir just until no dry flour streaks remain, about 20 seconds.
Divide batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.
For the frosting, beat the vegan butter until smooth, about 1 minute. Add powdered sugar, almond milk, and cinnamon, then beat 3 more minutes until fluffy.
Let cupcakes cool fully before piping. Frost each cupcake with a tall swirl and a light dusting of cinnamon on top.
Pro Tips
- • Steep the tea bag directly in warm milk instead of using pre made chai concentrate. This keeps the spice flavor cleaner and less sweet.
- • Do not skip the full cool down before frosting. Warm cupcakes melt the vegan butter and make the swirl slide off.
- • If your kitchen is warm, chill the frosting bowl for 10 minutes before piping for firmer swirls.
- • Swap almond milk for oat milk if you want a slightly richer, creamier crumb.
Recipe Details
Timing
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Nutrition (per cupcake)
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Final Thoughts
These vegan chai latte cupcakes bring coffee shop coziness straight to your own kitchen counter. Bake a batch, share a few, and freeze the rest for later.
Frequently Asked Questions
Can I use chai tea bags instead of plain black tea plus spices?
Yes, one chai tea bag steeped in the milk works fine. You can also cut the added cinnamon and ginger by half since chai bags already carry spice.
Why did my cupcakes turn out dense instead of light?
This usually means the batter was overmixed. Stir the wet and dry ingredients just until combined, then stop.
Can I make these caffeine free?
Swap the black tea bag for a rooibos or chai rooibos bag. You still get the warm spice flavor without caffeine.
How long do these cupcakes stay fresh?
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
