Heady with rich, warm spices and fragrant tea, these cupcakes are sure to please the spice lovers out there.


  • 1 cup vanilla almond milk
  • 4 chai tea bags
  • 1½ cups gluten-free flour mix
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon cardamom
  • ½ teaspoon ginger
  • 1 cup sugar
  • ½ cup dairy-free margarine
  • ¾ cup apple sauce
  • 2 cups fat-free non-dairy whipped topping
  • Garnish: 1 teaspoon ground cinnamon


Preheat oven to 350ºF. Line two (12-cup) muffin tins with paper liners.

In a small saucepan, heat milk over medium-high heat until hot but not boiling. Add tea bags, remove from heat and let stand 5 minutes. Remove and discard tea bags.

In a large bowl, whisk together the first 7 ingredients and set aside.

In an electric mixer bowl, beat together sugar and margarine until light and fluffy for about 5 minutes. With the mixer running, slowly add egg substitute and apple sauce. Reduce speed to low and alternately add flour and milk, beginning and ending with flour. Divide batter between muffin tins.

Bake 15 minutes or until a toothpick inserted in center comes out clean. Cool in tin for five minutes then transfer cupcakes to a wire cooling rack to cool completely. Frost with non-dairy whipped topping and sprinkle with cinnamon.




Serving Size

1 cupcake



Total Fat

4.2 g

Sat Fat

0.8 g


0.1 mg


156 mg


38 mg


16 g


1.6 g