Chai Cupcakes

• servings: 12 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup water

4 tsp white or cider vinegar

1 1/2 tsp pure vanilla extract

3 tbsp oil (or mashed banana or applesauce)

2 cups spelt, white, oat, or gf all purpose flour (or see keto option above)

1 cup sugar (unrefined or xylitol if desired)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp each: salt, ground allspice, cloves, and cardamom

1/4 tsp ground nutmeg

optional star anise and cinnamon sticks (for decoration)

chai frosting (recipe above, or frosting of choice)

Directions

To make the chai cupcakes recipe, preheat the oven to 350 F. Grease or line a cupcake tin. Whisk wet ingredients in a bowl. Stir in remaining ingredients just until evenly mixed. Divide among the tins. Bake 22 minutes. Cupcakes should look domed when you take them out. Allow to cool fully before frosting. If you let them sit very loosely covered overnight, the liners peel off easily by the next day.View Nutrition Facts

Nutrition

• Calories: 124 kcal