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Chai Spice Sugar-Free Holiday Cupcakes

These warmly spiced cupcakes bring all the cozy flavors of your favorite chai latte right into dessert form, and trust me, no one will ever guess they're sugar-free! The combination of cardamom, cinnamon, and ginger creates that perfect holiday aroma that'll have everyone rushing to the kitchen. Top them with a cream cheese frosting sweetened with monk fruit, and you've got yourself a guilt-free treat that's fancy enough for any holiday gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1¾ cups almond flour
  • ½ cup granulated erythritol or monk fruit sweetener
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs room temperature
  • ½ cup unsweetened almond milk
  • ⅓ cup melted coconut oil or butter
  • 2 teaspoons vanilla extract
  • For Frosting: 8 oz cream cheese softened, ¼ cup butter (softened), ⅓ cup powdered erythritol, 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together almond flour, sweetener, baking powder, all the spices, and salt.
  3. In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix!
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. For the frosting, beat cream cheese and butter until fluffy, then add powdered sweetener and vanilla. Beat until smooth and creamy.
  8. Frost cooled cupcakes and dust with a tiny pinch of cinnamon for garnish if desired.