Gluten and Dairy Free Chai Tea Latte Cupcakes

serves / makes 12 small cupcakes
25 prep time
25 mins cooking time


Can Starbucks drinks be turned into gluten and dairy free cupcakes? I think so.

Try my recipe for these chai tea latte cupcakes, also check out my mocha and caramel macchiato cupcakes.


For the cupcakes:

  • 240ml dairy free milk
  • 4 black teabags
  • 60ml vegetable oil
  • 150g caster sugar
  • 1 teaspoon vanilla
  • 120ml dairy free yoghurt
  • 175g gluten free self-raising four
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

For the frosting:

  • 125g dairy free butter
  • 250g icing sugar

For the decorations:

  • little cinnamon for dusting the top
  • 12 cinnamon sticks for decorations


  1. Preheat the oven to 180 oC
  2. Line a 12 hole muffin tin with paper cases
  3. Heat the milk in a small saucepan until it reaches boiling
  4. Remove from the heat and add the teabags
  5. Leave to infuse for 10 minutes
  6. Remove the teabags and discard
  7. Measure the milk again and top back up to 240ml if it is less
  8. In a large bowl beat together the oil, yoghurt, sugar, vanilla and the tea infused milk
  9. Stir in the flour, xanthan gum, cinnamon, cardamom, ginger and cloves
  10. Pour into the paper cases filling to about 3/4 full
  11. Bake for 25 minutes
  12. Allow to cool completely on a wire cooling rack
  13. To make the frosting beat the butter and icing sugar together until light and fluffy
  14. Pipe onto the top of the cupcakes
  15. Dust with some cinnamon and push a cinnamon stick into each of the muffins

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