Chai Latte Cupcakes (V/GF)


If you’ve been following me for awhile, you probably know by now that I love to turn my favorite drinks into cupcakes. Red Wine Chocolate CupcakesPina Colada Cupcakes and my Raspberry Mojito Cupcakes are some good examples.  As much as I love those cupcakes, I must say, these Chai Latte Cupcakes really take the cake! Pun fully intended… (;

Infused with chai flavors and topped with an almond butter cream, these cupcakes really taste like a chai latte, but better!

I also love this recipe because it has a new ingredient in it that I’ve been dying to work with for too long: BEET SUGAR! Although, this isn’t the first recipe I’ve shared involving beet sugar, it is the first frosting recipe that uses it! According to the web, using beet sugar in frosting is a no-no. I beg to differ. As long as you store it in the refrigerator and frost as you go rather than all at once, it works beautifully and is much healthier than using powdered cane sugar.

Now, I want to see your results!! Tag @bunnysbite on your Instagram and Facebook photos and make my day! (:



Chai Latte Cupcakes (V/GF)

Infused with chai flavors and topped with an almond butter cream, these Chai Latte Cupcakes actually taste like a chai latte but better!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 regular or 6 large cupcakes
Author Bunny



  • 1 cup gluten free all-purpose flour
  • 2/3 cup almond flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup coconut sugar
  • 1/2 cup coconut oil
  • 1 flax-egg *see notes
  • 1/2 cup water
  • 1/2 cup full fat coconut cream chilled overnight (only use the cream part, not the liquid)
  • 2 tsp vanilla extract


  • 3/4 cup vegan butter (I use Earth Balance)
  • 3/4 cup beet sugar
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp almond extract


  1. Preheat oven to 350°F. Line a muffin pan with 12 regular sized liners or 6 large liners. Set aside.

  2. In a medium bowl, mix together both flours, ginger, cinnamon, cardamon, allspice, cloves, baking powder, baking soda, and salt. Set aside. 

  3. With an electric mixer, beat the coconut sugar and coconut oil together until smooth. Whisk in the flax-egg, water, coconut cream, and vanilla extract until combined. Slowly mix the dry ingredients into the wet ingredients until no lumps remain. 

  4. Fill cupcake liners 2/3 of the way full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

  5. While cupcakes are cooling, make the frosting. Simply beat the frosting ingredients together until smooth and creamy. Store in the refrigerator until ready for use.

  6. Frost cupcakes and enjoy!! Store leftovers in an airtight container at room temperature.

Recipe Notes

- To make flax egg, whisk together 1 tbsp of ground flax seeds and 3 tbsp of water and let sit for 5-10 minutes.

- Frosting as you go rather than all at once for best results.

Want more cake?! Check out my Chocolate Espresso Lava CakeDouble Layer Raspberry Coconut Cake and my Lemon Meringue Cupcakes!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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