Eggless Chai Cupcakes

Eggless Chai Cupcakes



  • 2 cups of unsweetened homemade almond milk 
  • 1/8th teaspoon of nutmeg
  • 3 tablespoons of Tetley black tea loose
  • 1/4 teaspoon of cardamom
  • 1/2 teaspoon of cinnamon 
  • 5 whole cloves 
  • 6 fl oz cream soda (instead of eggs- that’s the secret)
  • 1 teaspoon of sugar
  • 1 box of white cake 
  • 1 teaspoon of vanilla extract


  • 16 oz powdered sugar
  • 1/4-1/2 cup of the chai (that you make in the first step) 



  1. In a sauce pan, add in almond milk, chai powder, cardamom cinnamon, cloves and sugar. Simmer for about 10 minutes on low heat until chai is made to your liking.
  2. Cool chai to room temperature and strain. 
  3. In a large mixing bowl, add in cake mix and vanilla extract. 
  4. Add in one cup of almond milk chai to the cake mix to incorporate well.
  5. Add in cream soda  and mix lightly.
  6. Divide top into cupcake tin (make sure to line the cupcake tin with cupcake papers.)
  7. Bake for about 12-15 minutes at 350 F. 
  8. In another mixing bowl, incorporate powdered sugar and a few teaspoons of the chai that’s left over until a frosting consistency forms. (About 1/4 cup.) 
  9. Once cupcakes are cooled, frost, decorate and enjoy! 


Image and recipe contributed by @you.wontmissthe.meat

Ellie's Best

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