Total Time
Prep 15 mins
Cook 20 mins

Modified from ppk

Ingredients Nutrition


  1. Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
  2. In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
  3. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
  4. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!


Most Helpful

Sorry but I was a bit disappointed by these! I ground my own cloves and cardamom, and although the spices were delicious, I found the cupcakes a bit dense, when I felt they should have been light and fluffy. I might add the spice mix to a different recipe though!

peachy_pie April 06, 2009

This is my first stab at vegan cupcakes, and I have to say that these were quite delicious! I used Tazo tea chai concentrate mixed with the soy milk instead of steeping the tea bags, and it worked well. My only complaint is that these are not as fluffy as regular cupcakes, and reminded me a bit more of a muffin. To make them sweeter I topped mine with vegan cream cheese frosting, and that made them more like a dessert. Great recipe!

veggiechick7 March 11, 2009

These are absolutely lovely. The smell and flavor are wonderful. I didn't have soy yogurt, so I subbed in 1/2 cup silken tofu whizzed in the food processor with a little sugar and a tiny dash of vinegar. I also subbed gluten-free flour for the whole wheat flour (and added a teaspoon of Xanthan gum to help with the texture). My only complaint is that they tasted just a tad salty. I did think 1 teaspoon of salt seemed like a lot, so I will probably halve that next time. I enjoyed the powdered topping in lieu of frosting. This would allow these cupcakes to do double duty as both dessert and breakfast. :) Anyway, thanks for posting. I might buy ppk one of these days.

Prose June 09, 2008

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