These chai cupcakes are so perfect for fall. Pairing with brown sugar Swiss meringue buttercream, they are light, fluffy and delicious!

Gluten Free Chai Cupcakes

Adopted from Eat with Clarity

Chai spice mix

• 2 tablespoons ground cinnamon
• 1 tablespoon ground cardamom
• 1 tablespoon ground ginger
• ½ tablespoon ground cloves
• ½ tablespoon ground nutmeg

Wet Ingredients

• 2 large eggs
• ¼ cup neutral oil
• ¼ cup melted butter
• ½ cup chai infused milk (dairy or non-dairy) + 2 chai spice tag bags
• ¾ cup + 1 1/2 tablespoons granulated cane sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cup gluten free all purpose flour (I tried out Bob’s Red Mill 1:1 Gluten free baking flour the very first time!)
• 1 ½ teaspoons baking powder
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon of chai spice mix above

Steps

1. To make the chai spices, in a same bowl, combine all spices and mix well. Reserve the chai spices mix into cupcake batter later.
2. To make the chai infused milk, pour milk (1/2 cup + a little bit more) into a small pot. Bring it to a boil. Put the tea bags into the hot milk. Wait 10 minutes for the tea to infuse into the milk. Take out the tea bags and measure out 1/2 cup of milk. Let it cool to room temperature.
3. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
4. In a large mixing bowl, whisk together wet ingredents until smooth.
5. Whisk in dry ingredients until combined.
6. Add the dry ingredients to the wet mixture until almost incorporated.
7. Add in shredded carrot and fold into the batter.
8. Scoop the batter into the prepared tray.
9. Bake for 15-19 minutes or until a toothpick comes out clean.
10. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Brown Sugar Swiss Meringue Buttercream

Here is the post for this delicious buttercream.

Assemble

Fill the buttercream into a piping bag. Pipe the buttercream on top of the cupcakes and sprinkle some spice mix on top. I used tip 1M to pipe the buttercream and used Foliay cupcake liners. Check out their cute products and sprinkles.

Storage: Once prepared, these cupcakes (without frosting) will keep for about 3 days at room temperature, or 5 days in the fridge. With frosting, they can be refrigerated up to 5 days.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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