Ginger Chai Cupcakes

Well I had another girls “soup” night this week.  I was in charge of dessert, and once again I tried a recipe from Vegetarian Times.  If you are a vegetarian, vegan, or just feel like eating a bit healthier, I highly recommend this website and/or magazine.  I’ve only create 2 dishes from their magazine so far, but both of them have been fantastic.

If you like chai tea you will love these cupcakes.  I myself love chai tea and I happen to love pretty much any type of ginger candy, so the ginger kick in this cake was heavenly.  Everyone who tried this batch of cupcakes loved them and I’ve gotten several recipe requests.  For those of you who asked, I hope you try it with success.


  • 3 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 2/3 vegan margarine
  • 1 1/2 tsp. egg replacer, such as Ener-G
  • 1/2 cup packed minced fresh ginger
  • 2 Tbs. ginger juice  (I used chai tea here instead)
  • 3/4 cup plain soymilk (I used vanilla almond milk)
  • 2 tsp. vanilla extract

Chai Frosting

  • 1 cup nonhydrogenated vegetable shortening
  • 1 cup vegan margarine
  • 4 cups confectioners’ sugar
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1/4 cup cooled unsweetened chai tea
  • 6 Tbs. diced candied ginger for garnish, optional


  1. Preheat oven to 350 F. Line muffin pans with 18 paper liners.
  2. To make cupcakes: Sift flour, baking powder, and salt into bowl. Cream sugar and margarine with electric mixer 5 minutes, or until fluffy.
  3. Stir egg replacer into 1/4 cup plus 2 Tbs. water in bowl. Beat into sugar mixture until combined. Beat in ginger and ginger juice. Combine soymilk and vanilla in bowl. Reduce mixer speed to low, and alternate adding flour mixture and soymilk mixture. Fill cupcake liners three-quarters full, and bake 16 to 19 minutes, or until toothpick inserted in centers comes out clean. Cool cupcakes.
  4. To make Frosting: Beat together shortening and margarine with electric mixer until smooth. Beat in confectioners’ sugar, cardamom, and cinnamon. Add chai, then beat 2 minutes, or until fluffy. Frost each cupcake, and top with 1 tsp. candied ginger, if using.