Perfectly sweet vegan chai cupcakes topped with a spiced buttercream. These cupcakes are soft and fluffy and infused with chai spices. Perfect for the holidays or any occasion!

Chai Cupcakes [Vegan]

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Cooking Time



For the Cupcakes:

  • 1 bag chai tea
  • 1/2 cup oat milk, plain and unsweetened
  • 3 tablespoons flax seeds, ground
  • 1 3/4 cup white cake flour, spoon and leveled
  • 3 1/2 teaspoons chai spice mix
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup plain vegan yogurt, room temperature
  • 2 teaspoons vanilla extract

For the Chai Spice Mix:

  • 2 1/2 teaspoons cinnamon, ground
  • 1 1/4 teaspoon ginger, ground
  • 1 1/4 teaspoon cardamom, ground
  • 1/2 teaspoon allspice

For the Vegan Chai Buttercream:

  • 1 1/2 cup vegan butter, room temperature
  • 5 cups confectioner's sugar, plus more as needed
  • 2 teaspoons chai spice mix
  • 1/4 cup oat milk, plain and unsweetened, plus more as needed
  • 2 teaspoons vanilla extract
  • Pinch of salt


  1. Start by making your flax egg. In a small bowl, whisk together 3 tablespoons of ground flax seeds with 6 tablespoons of room temperature water. Set aside to let it thicken.
  2. Heat 1/2 cup of oat milk. I heat it in the microwave for 1 minute in a glass measuring cup. Add the chai tea bag to the warm milk and let it steep for 20 minutes or until it gets to room temperature.
  3. Meanwhile, in a small mixing bowl, mix all the chai spices together.
  4. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  5. In a large mixing bowl, mix your flour, 3 1/2 teaspoons of chai spice mix, baking powder, baking soda and salt.
  6. Set aside.
  7. Using a stand mixer of a hand mixer, beat the sugar and 1/2 cup of vegan butter together until smooth, about 2 minutes. Add the flax egg, vegan yogurt, and vanilla extract. Whisk together until creamy, about 2 minutes.
  8. Scrape the sides as needed.
  9. With the mixer running at low speed, add the dry ingredients and whisk until just combined. Don't over or under mix.
  10. Scoop the batter into the prepared cupcake liners. It should make 12 cupcakes, filling each liner *almost* to the top (see photos).
  11. Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.
  12. Using a stand mixer or hand mixer, beat the butter on medium speed until creamy. Add the icing sugar, chai spice mix, oat milk, vanilla and salt. Beat on high speed for about 2 minutes. Add more icing sugar if the frosting is too thin or more milk if too thick. Transfer the frosting to a piping bag. I used the Wilton 6B piping tip. Frost the cupcakes. Decorate with a cinnamon stick and a dusting of chai spice mix if desired.


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