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This ain’t your regular ol’ vanilla cupcake. These fluffy little delights are delicately spiced with chai and bursting with pockets of tart raspberry sweetness — simply irresistible!

You will need

Serves 12

Dry ingredients

  • 2 cups self-raising flour or self-raising wholemeal flour (gluten-free if required)
  • 1 cup sugar or coconut sugar
  • 1 teaspoon chai spices
  • 1 teaspoon baking powder
  • Pinch of salt

Wet ingredients

  • 1 1/2 cup any plant-based milk, such as almond, soy or coconut
  • 1/2 cup sunflower or olive oil
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup raspberries, fresh or frozen


  • 1 cup thick coconut yoghurt

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10 mins to prep

25 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    In a medium bowl, add all dry ingredients and whisk together until there are no lumps.

  3. Step 3

    Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.

  4. Step 4

    Scoop the batter into 12 lined cupcake moulds.

  5. Step 5

    Bake the cupcakes for 20–25 minutes or until a skewer can be inserted into a cupcake and there’s no wet batter on it. Note that the raspberries will remain wet.

  6. Step 6

    Turn the cupcakes onto a cooling rack and allow them to cool fully.

  7. Step 7

    Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.

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