Dirty Chai Cupcakes with Cinnamon Ginger Buttercream {GF, DF-option}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
  • FOR THE CUPCAKES:
  • 2½ cups almond flour, spooned + leveled
  • 1 tsp ginger
  • ¾ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ⅛ tsp black pepper
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 eggs, separated, at room temperature
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • ¼ cup coconut oil, softened
  • 1 tbsp instant coffee
  • ⅓ cup boiling water
  • FOR THE BUTTERCREAM:
  • 4 tbsp unsalted butter, room temperature*
  • 1 cup confectioner's sugar
  • ½ tsp cinnamon
  • heaping ¼ tsp ginger
  • 1 tsp milk/almond milk, if needed
Instructions
  1. Preheat the oven to 350ºF and line a 12 cup muffin pan.
  2. Next, dissolve the coffee in the boiling water.
  3. Cream the coconut oil with the sugars until fully combined and smooth. Add in the egg yolks. After fully mixed in, add in the coffee and stir to combine.
  4. In a separate bowl, whip the egg whites until frothy and expanded but not stiff, about 5-7 minutes.
  5. Sift the almond flour, spices, baking powder, and baking soda into the bowl with the oil and sugar mixture. Once there are no flour streaks remaining, then gently fold in the whipped egg whites. Take care to mix only until just incorporated, so that you don't deflate the whites.
  6. Fill cupcake liners about ½-2/3 of the way full. Bake until a toothpick comes out clean and the top of the cupcakes spring back when pushed lightly, about 15 minutes.
  7. Cool completely on a cooling rack before putting on the buttercream.
  8. To make the buttercream: beat the butter, sugar, and spices until light and fluffy. Scrape down the mixing bowl as needed. If it is too thick, then add the milk.
  9. You can make the frosting ahead of time and then frost the cupcakes when ready to serve them.
  10. Store frosted cupcakes and any extra buttercream tightly covered in the fridge for up to 3 days. Unfrosted cupcakes can be frozen and then thawed at room temperature.
Notes
*If you want the frosting to be dairy-free as well, then use a vegan butter. I have not tested this with coconut cream, but know that coconut cream frosting hardens in the fridge. Make sure to let it come to room temperature before serving.
Recipe by Lenses and Lentils at https://lensesandlentils.com/dirty-chai-cupcakes-cinnamon-ginger-buttercream/