Imagine sinking your teeth into a moist, perfectly spiced cupcake that not only satisfies your sweet tooth but also caters to your gluten-free lifestyle. These chai spice cupcakes are a game-changing dessert that will transport your taste buds to a world of warm, aromatic bliss. With a delicate blend of almond and coconut flour, these cupcakes promise a guilt-free indulgence that's both delicious and nutritious. Get ready to revolutionize your baking game and impress everyone from health-conscious friends to hardcore dessert lovers!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon chai spice mix
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with coconut oil.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking soda, chai spice mix, and salt until well combined and no lumps remain.
- In a separate large bowl, beat the eggs until they become slightly frothy. Add honey, melted coconut oil, and vanilla extract. Mix thoroughly until the wet ingredients are completely integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a smooth, consistent batter forms. Be careful not to overmix.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional chai spice mix or top with a light dairy-free frosting before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Measure Flour Accurately: Use the spoon-and-level method for almond and coconut flour to prevent dense, dry cupcakes.
- Don't Overmix: Gently fold ingredients to keep the batter light and prevent tough cupcakes.
- Check for Doneness: Every oven is different, so start checking your cupcakes at 15 minutes with a toothpick test.
- Cooling is Crucial: Allow cupcakes to cool completely before adding any frosting to prevent melting.
- Spice Variation: Experiment with homemade chai spice mix for a more personalized flavor profile.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 55mg
