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Gluten-Free Vanilla Chai Cupcakes

Gluten-Free Vanilla Chai Cupcakes




12 Cupcakes


50 minutes


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Cupcake Batter

  • 1 cup Gluten-Free Flour Mix
  • 1 teaspoon Fleischmann's® Baking Powder
  • ½ teaspoon salt
  • 2 tea bags Twining’s® Vanilla Chai tea
  • 1/3 cup butter or margarine softened
  • ¾ cup white sugar
  • 2 eggs
  • 1/3 cup buttermilk (can substitute 1/3 cup milk plus ½ teaspoon vinegar, let sit 3 minutes to sour)
  • 1 teaspoon vanilla extract

Vanilla Chai Buttercream icing

  • ½ cup butter, softened
  • 2 cups Icing sugar
  • 2-3 tablespoons milk
  • ½ teaspoon Vanilla extract
  • 1 tea bag Twining’s® Vanilla Chai tea


  • 12 cup Cupcake pan
  • Cupcake liners
  • Electric mixer
  • Piping bag and decorating tip

TIP : Recipe easily converts using 1 cup of All-purpose flour instead.



  1. Preheat oven to 350°F. Line cupcake pan with 12 paper liners.
  2. Sift together flour, baking powder and salt in a bowl. Cut open 2 tea bags and stir loose tea into flour mixture.
  3. In a separate bowl combine butter and sugar, beat on medium speed for 2 minutes or until pale and fluffy. Add eggs one at a time beating well after each addition, then stir in the vanilla. Add in 1/3 of the flour and then half the buttermilk, alternating additions until well blended.
  4. Portion batter into baking cups, filling each two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack. Cool completely prior to frosting.
  5. To make the buttercream icing, beat the butter until light and fluffy, slowly add in the icing sugar until you have a thick icing, add in the loose tea and vanilla. Use only enough milk to adjust the consistency until it is soft, but still holds it shape, beat until smooth. Fill a piping bag fitted with your favourite decorating tip and swirl the top of each cupcake.
  6. Best eaten same day or within two days. Store at room temperature for a couple days then in the fridge in an airtight container to keep up to 5 days.


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