Vanilla Chai Cupcakes with Maple Yogurt Frosting

When cupcakes come to mind, thoughts concerning ingredients may arise. Store-bought varieties, more often than not, are made from chemical-based dyes, heavily processed ingredients, such as corn and sugar, among other artificial additives that are difficult to pronounce. Yikes! Instead of swearing off these sweet treats altogether, opt to make a batch yourself! The following recipe is clear of confusing nutrition label lingo and filled with flavorful, safe ingredients instead! If the chai-spiced cupcake itself doesn’t sell you, the creamy yogurt-based maple frosting will!

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Vanilla Chai Cupcakes with Maple Yogurt Frosting

Servings 12 cupcakes

Calories 179 kcal

Ingredients

Cupcakes:

• 1-1/2 cups white whole wheat flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/3 cup coconut oil , melted & slightly cooled
• 1/2 cup maple syrup
• 2 large eggs , room temperature
• 1-1/2 tsp. vanilla extract
• 1/2 cup Greek yogurt
• 3 Tbsp. unsweetened almond milk

Frosting:

• 8 oz. light cream cheese , room temperature (not the spreadable one)
• 1/2 cup Greek yogurt
• 3 Tbsp. maple syrup , or to taste
• 1 tsp. vanilla extract
• 1/4 tsp. ground cardamom
• Pinch ground cinnamon

Instructions

Cupcakes:

1. In large bowl, sift dry ingredients. Set it aside. Note: Don’t skip sifting the ingredients, it helps produce lighter cupcakes. Set it aside. Preheat oven to 350 degrees F.
2. Using steel bowl from stand mixer fitted with paddle attachment (or using hand mixer), mix melted coconut oil and maple syrup until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and Greek yogurt until combined.
3. Add half the dry ingredients into wet and mix. Add almond milk and mix until combined. Stir in remaining dry ingredients and mix until just combined. Do not over-mix.
4. Fill 12 cupcake liners with batter 2/3 to 3/4 full. Bake 15-16 minutes or until toothpick inserted in center comes out clean. Remember to not overbake.
5. Remove from oven and let cupcakes cool completely on wire rack before you frost them.

Frosting:

1. Using hand mixer or paddle attachment of stand mixer, beat cream cheese until smooth and creamy. Add Greek yogurt and mix until combined. Add maple syrup, vanilla extract, cardamom and cinnamon and mix until combined and smooth.
2. Use spatula to spread frosting over cooled cupcakes. Sprinkle cinnamon on top and serve.

Recipe Notes

Craving these cupcakes? Order the ingredients today for a tastier tomorrow!

Nutrition Facts

Vanilla Chai Cupcakes with Maple Yogurt Frosting

Amount Per Serving

Calories 179 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g35%

Cholesterol 38mg13%

Sodium 180mg8%

Potassium 211mg6%

Carbohydrates 18g6%

Sugar 12g13%

Protein 4g8%

Vitamin A 145IU3%

Vitamin C 0.1mg0%

Calcium 116mg12%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.