Chai & Raspberry Cupcakes

This ain’t your regular ol’ vanilla cupcake. These fluffy little delights are delicately spiced with chai and bursting with pockets of tart raspberry sweetness — simply irresistible!

Preparation time Prep: 10 mins
bake 25 mins
Skill level Totally Doable

You will need:

Dry ingredients
  • 2 cups self-raising flour or self-raising wholemeal flour
  • 1 cup sugar or coconut sugar
  • 1 teaspoon chai spices
  • 1 teaspoon baking powder
  • Pinch of salt
Wet ingredients
  • 1 ½ cup any plant-based milk, such as almond, soy or coconut
  • ½ cup sunflower or olive oil
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup raspberries, fresh or frozen
  • 1 cup thick coconut yoghurt


  • 1Preheat the oven to 180°C.
  • 2In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
  • 3Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
  • 4Scoop the batter into 12 lined cupcake moulds.
  • 5Bake the cupcakes for 20–25 minutes or until a skewer can be inserted into a cupcake and there’s no wet batter on it. Note that the raspberries will remain wet.
  • 6Turn the cupcakes onto a cooling rack and allow them to cool fully.
  • 7Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.
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