Chai Spiced Cupcakes

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Spice up this holiday season by making these chai spiced cupcakes for dessert! The combination of cinnamon, nutmeg, cloves, cardamom, and ginger in this recipe is a great way to get antioxidants in your system, improve your digestion, and reduce inflammation throughout the body. Cashews are known to reduce the risk of diabetes, boost the immune system, and promote the development of Red Blood Cells (which play an important role in oxygen delivery throughout the body). Using cassava flour over regular processed flour for this dessert is a great option as it is naturally gluten-free, paleo-friendly, and is a great source of Vitamin C! Maple syrup will sweeten this treat and provide you with a number of vitamins, minerals, and antioxidants. Enjoy!

Ingredients:

 Cupcakes

  • 1 cup cassava flour

  • 3 tbsp coconut flour

  • ½ cup almond or cashew butter

  • ¼ cup organic maple syrup

  • ⅓ cup coconut sugar

  • ¾ cup coconut milk

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • ¼ tsp sea salt

  • 3 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp cloves

  • 1 tsp cardamom

  • 1 tsp ginger

Frosting

  • 1 ¾ cup cashews, raw and soaked 3-4 hours

  • ½ cup coconut cream + 2 tbsp

  • 3 tbsp coconut oil, melted

  • 1 tbsp lemon juice

  • 3 tbsp maple syrup

  • 2 tsp vanilla extract

  • ¾ tsp cinnamon

  • ½ tsp cardamom

  • ½ tsp ginger

  • ¼ tsp nutmeg

  • ¼ tsp cloves

  • ½ tsp sea salt

Instructions:

1) Preheat oven to 350F and line a cupcake pan with paper liners.

2) In a large bowl, combine maple syrup, coconut sugar, coconut milk, apple cider vinegar, almond butter, and vanilla. Melt over stove-top until completely smooth.

3) Once smooth, remove from heat and add in dry ingredients. Whisk to combine well.

4) Using a cookie scooper or spoon, scoop batter into paper liners.

5) Place in oven and bake for around 25 minutes.

6) While cupcakes are baking, add cashews to a blender or food processor along with remaining ingredients. Blend on high until smooth. Add in more coconut cream if necessary.

7) Transfer frosting into a container and chill for 2-3 hours so that it becomes thick.

8) Once 2-3 hours have passed, frost cooled cupcakes and add additional spices on top if desired. Enjoy!