I know that “Chai Spice Cupcakes” probably seem like more of an autumnal recipe than something to post at the beginning of August. And you’re probably right. But this summer’s horrendous heat wave has made me long for even just slightly cooler days, so maybe posting this recipe is my way of trying to make autumn come a little early.
Think it will work?
Yeah, me neither. Oh well.
Regardless, these little cupcakes are downright awesome. My momma made them as little snacking treats the week of my best friend’s wedding, and not a single person could stop eating them. Even Amy’s 2-year-old nephew kept asking for more! So maybe you will want to do what we did and make them into mini-cupcakes instead of full-sized ones…it will keep them around longer (and you can technically eat more than one without a guilt trip!). 😉
Now, maybe you will make them and decide to call them muffins – the coconut flour lends them a texture slightly more akin to a traditional muffin than a light, fluffy cupcake – but I personally will stick with cupcakes. It makes them feel more like an indulgent treat than an everyday snack.
I decided to forgo a traditional frosting on these cupcakes and instead went with a simple glaze – I wanted something that would complement the spices in the cupcake but wouldn’t overpower them with sweetness. Although, in retrospect, I wish I had used the frosting from these cookies – just use vegan margarine instead of butter to keep them dairy free.
Make these yummy little cupcakes. You (and your family) will be so glad you did.
Gluten-Free Chai Spice Cupcakes
Ingredients
- 1/2 cup coconut flour sifted
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, spices and baking soda. Set aside.
- Using a mixer, combine the eggs, oil, honey and vanilla until well combined and slightly foamy.
- On low speed, mix dry ingredients into the wet ingredients. Mix until smooth and batter resembles pancake batter (this is as thick as the batter will get). Pour into prepared tins and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
I like Chai tea all year around, granted I drink it indoors and in the AC! Hahha! I love your plates dude!
Ohhhh girl! Have I told you how much I love chai?? These cupcakes would get snapped up instantly in my house! I like that they’re gluten-free as well – no one in my house has a gluten intolerance, though it seems like most of us feel better when we stay relatively gluten-free. YUM! Have a great weekend!
These are so cute. I love the perfect glaze on top. Glaze has a place on cupcakes-it doesn’t always have to be buttercream! 🙂
These sound delicious. One question- the coconut oil-do you measure it as a solid then melt it before using? Thanks!
Hi Ruth! Yes, I do like to measure out my coconut oil and then melt it. Unless, of course, it is 99 degrees outside and my coconut oil has melted before I have even gotten to it…but that’s just a hot weather issue. 🙂 Measure and melt and you should be golden.
Thank you!! Can’t wait to make these.