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

Preheat oven to 350°F. Line a muffin pan with 12 regular sized liners or 6 large liners. Set aside.
In a medium bowl, mix together both flours, ginger, cinnamon, cardamon, allspice, cloves, baking powder, baking soda, and salt. Set aside.
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.
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.
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.
Frost cupcakes and enjoy!! Store leftovers in an airtight container at room temperature.

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

For the powder beet sugar, simply process or blend beet sugar with 1 ½ tbsp of cornstarch until it becomes a powder-like texture. This will take about 5 or so minutes. You can also use regular powdered sugar for this recipe and it will still be great!