Spicy, sweet, and perfect for chai lovers these Gluten-Free Chai Cupcakes are simple to make, and lend a bakery style texture. Dairy-free option included.
If you love chai flavored treats you'll want to make my Gluten Free Chai Donuts. You might also like my Gluten Free Gingerbread Cake, as it uses some of the same spices.
Gluten-Free Chai Cupcakes
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 gluten-free chai cupcakes 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 chai 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, 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 ¾ of the way full, and it’s best to stick to around ⅔’s of the way full, especially with this recipe.
I use a ¼ 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 dairy-free butter and milk in this gluten-free cupcake recipe?
Yes, you can use dairy-free milk or dairy-free butter in this cupcake recipe.
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.
How to make gluten-free chai cupcakes
- 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, spices, milk, and vanilla extract; 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 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 milk until all ingredients are blended.
- Beat in additional milk if needed to obtain desired constancy. Frost and enjoy.
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? 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!
If you make these gluten-free chai cupcakes, please stop back by and let me know what you thought!
Gluten-Free Chai Cupcakes
Spicy, sweet, and perfect for chai lovers these Gluten-Free Chai Cupcakes are dairy-free, simple to make, and lend a bakery style texture.
Ingredients
For the cupcakes:
- ½ cup avocado oil (or oil of choice)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ cup milk (or dairy-free)
- 2 teaspoons vanilla paste or vanilla extract
For the frosting:
- ½ cup butter (1 stick), room temperature (or dairy-free butter)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 3 cups powdered sugar
- 2 tablespoons milk (or dairy-free)
Instructions
- 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, spices, milk, and vanilla extract; 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 butter and vanilla extract 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 milk until all ingredients are blended.
- Beat in additional milk if needed to obtain desired constancy.
- Frost and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1 cupcakesAmount Per Serving: Calories: 377Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 52mgSodium: 196mgCarbohydrates: 49gFiber: 0gSugar: 40gProtein: 3g
Natalie
I love Chai and these cupcakes look so delicious and festive! Perfect for hosting!
chrystal
I agree. Thank you, Natalie!
Best,
Chrystal
Valerie
I have made these twice now and they are SO TASTY. I live at approximately 5k ft elevation so I only used 1 tsp of baking powder, and both times that has worked beautifully. My almost 3 year old loves to help with these as well. Thank you for this wonderful recipe!!!
chrystal
Hi Valerie,
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Bella
I tried making these twice and both times it failed. I followed the instructions exactly and mixed it for the time it said to. When I put them in the oven they rose super fast then spilled over the edges and sunk in the middle. I was making these for my dad for Father’s Day.
chrystal
Hi Bella,
I'll try and help you figure out what happened. What elevation are you at and what flour blend did you use?
Best,
Chrystal
colette
I made these chai cupcakes today, sooooo good. I am a chai freak so I did add some cardamom, and used two jumbo eggs. they came out like regular cupcakes. My frosting was runny as usual, I suck at frosting, but the tasted was good.
chrystal
HI Colette,
I'm so glad you liked them! I sometimes add cardamom to mine too (just a 1/4 to a 1/2 teaspoon).
All my best,
Chrystal
Mary Woodward
Where are the chia seeds?
chrystal
Hi Mary,
This recipe is for Chai cupcakes, not chia cupcakes. Chai is a mix of spices together to give a specific flavor. Hope that helps.
Best,
Chrystal
Ashley
Hi Chrystal,
There’s no chai tea in the ingredients, may I know how much should I use? Thank you.
chrystal
Hi Ashely,
There is not tea in this recipe, the spices and combination of flavors give a chai-like flavor.
Best,
Chrystal
M
The steps don't have all the ingredients mentioned
chrystal
Thanks for the catch! When I switched recipe cards, it looks like it messed it up. It's fixed now.
Best,
Chrystal
Jan Moran
Do you think you can use actual chai tea to season?
chrystal
I haven't tried it myself.
Best,
Chrystal
Sarah
I've made these multiple times. Sometimes subbing in some almond flour and coconut flour. Every time turned out beautifully. One of the best gluten free recipes I've ever used. Thank you.
chrystal
I am so glad you like them. Thank you for sharing.
Best,
Chrystal
Missy
I often having trouble making frosting it usually comes out too runny & way too sweet...Any advice???
chrystal
Make sure your butter is at room temperature, or slightly colder. Mix in a little powdered sugar at a time and only add a little milk or dairy-free milk at a time. If the butter is too soft and/or you add too much milk it won't be thick or fluffy. I hope that helps.
Best,
Chrystal
Kristin
Could you use this recipe for a sheet cake instead of cupcakes?
chrystal
Yes, you'll need to double the recipe for a 9x13 sheet cake. Start the baking time around 28 minutes and watch for doneness from there.
Best,
Chrystal
Andrea Seinen
Looks delicious! Can this be made as a cake as well?
chrystal
Yes, you can make a cake. I'd use a 8 or 9-inch round pan.
Best,
Chrystal
Andrea
Would the bake time be the same for this?
chrystal
Step 5 in the recipe card - Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
Andrea Seinen
Sorry, I was referring to the bake time if I used the recipe for a cake instead - what would you suggest then?
chrystal
For a cake, start with 25-30 minutes for two round cake pans (you'll need to double the recipe), or 30-35 minutes for a 9 x 13.
Best,
Chrystal
Lisa
Tried this cake recipe for a
Gluten free 2 tier bridal shower cake and it was amazing! People couldn’t believe it was gluten free! I would share a picture if I could!