These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Paired with a fluffy chai buttercream, these cupcakes are the epitome of comfort during the cooler months ahead. Completely oil-free. Gluten-Free option available.

Easy Pumpkin Chai Cupcakes [Vegan]

Serves

929

Cooking Time

18

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Ingredients

Vegan Pumpkin Cupcakes:

  • 1 1/2 cups Super fine cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree (NOT Pie filling!)
  • 3 tablespoons Agave
  • 1/2 cup Almond milk + 1 tablespoon! (You can use your fave plant-based milk)
  • 1 tablespoon Apple Cider Vinegar
  • 2 tablespoons melted vegan butter
  • 1 teaspoon vanilla

Chai Buttercream: 

  • 2 1/2- 3 cups organic powdered sugar
  • 1/4 cup organic vegetable shortening + 1/4 cup vegan butter (at room temp.)
  • pinch of sea salt
  • 1 tablespoon chai spice mix
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons vegan Heavy cream
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Preparation

For Vegan Pumpkin Cupcakes:

  1. Preheat your oven to 400°F and prep your cupcake pan with liners + spray.
  2. In a measuring cup, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, spices, and sea salt. Set aside.
  4. Add the Milk-ACV mixture, vegan butter, pumpkin puree, Agave, and vanilla. Using a rubber spatula, mixing until everything is well combined (and smooth) and no lumps are visible. DO NOT OVER-MIX!
  5. Scoop the batter into each cupcake liner (3/4 full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
  6. Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
  7. Let them cool COMPLETELY before frosting.

For Chai Buttercream: 

  1. In a large bowl, add the powdered sugar and unsalted vegan butter together, beating until it looks ‘peas-like’. Beat in the salt, chai mix, vanilla, and heavy vegan cream until buttercream is creamy and fluffy. **NOTE: If buttercream is too ‘runny’, add additional powdered sugar (1 tablespoon at a time); if too thick, add additional vegan heavy cream (1 tablespoon at a time).**
  2. Add buttercream to a piping bag and pie onto cooled cupcakes. Sprinkle with additional chai spice mix, if desired.
  3. Bon Appetit!
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