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Moist and Sweet Paleo Chai Spiced Cupcakes made with cassava flour and topped with a vegan buttercream for the perfect Grain Free and Nut Free cupcake treat!

Paleo Chai Spiced Cupcakes

Moist and Sweet Paleo Chai Spiced Cupcakes made with cassava flour and topped with a vegan buttercream for the perfect Grain Free and Nut Free cupcake treat!

COURSE Dessert
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 8

INGREDIENTS

  • 1/2 cup full fat coconut milk
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 1/3 cup coconut sugar
  • 2 tbsp maple syrup
  • 2 tbsp apple sauce
  • 1/4 cup avocado oil
  • 1 teaspoon vanilla
  • 1/4 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1 teaspoon salt
  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1 tbsp tapioca starch

For Frosting:

  • 1 can Simple Mills Vanilla Frosting
  • 3 tbsp coconut cream from a chilled can of full fat coconut milk

Salted Caramel:

  • 1 cup coconut cream
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/4 tsp salt more for a saltier caramel

INSTRUCTIONS

  1. To make caramel: Combine all ingredients in a saucepan over medium heat. Once the mixture begins bubbling reduce heat and simmer for about 14 minutes, stirring frequently, until mixture is reduced and thickened. Pour into a jar and place in the fridge to cool (it will thicken when cooled).

  2. To make cupcakes, Preheat oven to 350 F and place 8-10 parchment baking cups in a muffin tin.
  3. Place vinegar in coconut milk and set aside.
  4. In a large bowl, beat egg, maple syrup, and sugar until well combined and the sugar has begun to dissolve. Add applesauce, oil, and vanilla and stir again to combine. Stir in baking soda, cream of tartar, cinnamon, nutmeg, and ginger. Pour in coconut milk mixture and stir to combine.
  5. Add cassava flour, tapioca starch, and coconut flour to the wet ingredients and fold until just combined. Allow the batter to sit for 2-3 minutes to absorb. Batter will be thick but not as thick as brownie batter. If needed add 2 tbsp dairy-free milk, then use an ice cream scoop to scoop the batter into the prepared baking tins.
  6. Bake in the preheated oven for 18-22 minutes or until a knife comes out clean.
  7. Once out the oven, transfer cupcakes onto a wire rack to cool completely before frosting.
  8. To make frosting, place frosting and coconut cream in a stand mixture and beat until fluffy, adding mroe coconut cream if needed for a fluffy frosting.
  9. Frost cupcakes as desired and top off with a caramel drizzle.