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!
2In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
3Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
4Scoop the batter into 12 lined cupcake moulds.
5Bake 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.
6Turn the cupcakes onto a cooling rack and allow them to cool fully.
7Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.
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