Free Shipping On Orders $149+

Vegan Chai Cupcakes

vegan chai cupcakes buttercream cupcakes

Soft, spiced, and utterly indulgent — these Vegan Chai Cupcakes with Chai Buttercream Swirl are your new teatime favourite. Infused with just the right amount of Liquid Chai, cinnamon, and ginger, they’re the easiest way to enjoy cozy chai flavours in a bite-sized treat.

Fluffy, moist, and topped with a creamy, spiced buttercream swirl, these cupcakes are full of flavour without any nasties. Think tender sponge meeting gentle chai spices, crowned with a dreamy frosting — the perfect little pick-me-up for any time of day.

Vegan Chai Cupcakes with Chai Buttercream Swirl

Soft, moist vegan cupcakes infused with spiced chai concentrate and topped with a fluffy chai buttercream swirl. Perfect for cozy mornings, teatime treats, or a show-stopping dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 47 minutes
Servings: 12 people
Course: Dessert, Snack, Tea Time
Cuisine: Dairy Free, Dessert, Fusion
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1½ cups plain flour
  • 1 cup caster sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 cup soy milk (or your preferred milk)
  • ⅓ cup coconut oil melted
  • 3 tbsp Liquid Chai
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla paste
Chai Buttercream
  • 150 g vegan butter Nuttelex Buttery
  • 3 cups icing sugar
  • 1 tbsp Liquid Chai
  • 1 tsp vanilla
  • 1-3 tsp soy milk (optional, only if needed)

Equipment

  • Cupcake tray
  • 12 cupcake liners
  • Mixing bowls
  • whisk
  • measuring cups and spoons
  • Hand or stand mixer
  • Piping bag with 1M or 2D tip

Method
 

Cupcakes
  1. Preheat oven to 170°C fan. Line a cupcake tray with 12 liners.
  2. In a jug, whisk together soy milk, coconut oil, Liquid Chai concentrate, apple cider vinegar, and vanilla. Let sit for 2 minutes to lightly curdle.
  3. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
  4. Pour wet mixture into dry. Mix gently until just combined — do not overmix.
  5. Fill cupcake liners ¾ full with batter.
  6. Bake 18–22 minutes until a skewer comes out clean. Cool completely before icing.
Chai Buttercream
  1. Beat vegan butter for 2–3 minutes until pale and fluffy.
  2. Gradually add icing sugar, beating until smooth.
  3. Mix in Liquid Chai concentrate and vanilla. Beat 2–3 more minutes until creamy. Add milk if too stiff.
  4. Fill a piping bag fitted with 1M or 2D tip. Pipe a swirl starting from the outer edge and finishing with a peak.

Notes

  • Let cupcakes cool completely before icing — coconut oil solidifies when cold, and icing may slide if warm.
  • Avoid overbaking — cupcakes will continue to cook slightly as they cool.
  • Add ¼ cup applesauce for extra moistness if desired.
  • Store in an airtight container to maintain softness.
  • Dust with cinnamon for decoration.

We hope you love these Vegan Chai Cupcakes with Buttercream Swirl as much as we do! If you bake them at home, share a snap and tag us on Instagram @liquidchai — we’d love to see your cozy, chai-inspired creations. 💛

Stay Connected

Instagram Facebook-f
0