Spicy, sweet, and perfect for chai lovers these Gluten-Free Chai Cupcakes are dairy-free, simple to make, and lend a bakery style texture.
This post is sponsored by Bob’s Red Mill. I was compensated for this post. Opinions are my own.
If you are a fan of chai tea like me you are going to LOVE these gluten-free chai cupcakes. They are adapted from my Gluten-Free Vanilla Cupcakes recipe which is the number one recipe on my site. You aren’t going to find a more tender gluten-free chai cupcake recipe.
I made a video for you to see just how easy these are to make. Take a peek at the video then get baking. After you make these please stop back by and let me know what you thought. If you have a questions please leave a comment below and I will get back to you.
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes. First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise. Once you add the Bob’s Red Mill 1-to-1 Gluten-Free Flour (affiliate link), you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
Why did my cupcakes explode?
First off, you may have overfilled the cupcake wells. Never fill more then 3/4 of the way full, and it’s best to stick to around 2/3’s of the way full, especially with this recipe. I use a 1/4 measuring cup to fill mine. Another reason could be that you added too much leavening agent or that you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
Why did my cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
All those tips are relevant to most cupcake recipes, not just these Gluten-Free Chai Cupcakes.
With so many food allergies in our family, these Gluten-Free Chai Cupcakes have been a saver! Most people think of chai as a fall flavor, but we enjoy chai year round.
If for some reason you have an allergy to one of the spices in this recipe, please let me know and I will tell you if you can substitute it with another spice, or simply leave it out.
Can I use regular dairy in this gluten-free cupcake recipe?
Yes. Although the cupcake portion is dairy-free, you can use regular milk or regular butter in the frosting portion – or use your dairy alternative of choice.
I don’t call for it in the recipe, but I topped these gluten-free chai cupcakes with a sprinkle of cinnamon and a drizzle of honey. I personally like it that way, but it might be too much for some people. Feel free to add it if you think it sounds yummy.
Ever since Bob’s Red Mill came out with their 1-to-1 gluten-free baking flour I have been obsessed with trying all my recipes with it. It truly is a 1-to-1 substitution for glutinous flour and it gives these cupcakes the perfect texture.
Not a fan of chai? Don’t worry, you can make my Gluten-Free Vanilla Cupcakes. You might also like my Caramel Macchiato Cake. Both are simple to make and bursting with flavor. I’ve also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you’re a lemon fan, you’re going to love them!
For the cupcakes:
- 1/2 cup avocado oil (or oil of choice)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/4 teaspoon salt
- 1 3/4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup dairy-free milk
- 2 teaspoons vanilla paste or vanilla extract
For the frosting:
- 1/2 cup dairy-free butter (1 stick), room temperature
- 1 teaspoon vanilla paste or vanilla extract
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk
For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
In a medium mixing bowl combine oil and sugar.
Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste; beat at medium speed for one minute.
Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
Beat in additional dairy-free milk if needed to obtain desired constancy.
Frost and enjoy!