Beautiful, spiced-filled chai cupcakes that happen to be made with oat milk!
Plus a giveaway from Oatly below!
I recently shared with you all that I haven’t been drinking regular milk for many years. Instead, my husband and I have been drinking soy milk. I was excited to have met some nice folks from Oatly several weeks ago and fell in love with their chocolate oat milk. What exactly is oat milk, you ask? Well, it is a “milk” that is made from oats and water. This Swedish company operates out of the southern region of Sweden and is sells their products in over 20 countries, including the USA.
The oat milk is nice and smooth, a bit creamy and just downright delicious. Oatly sent me containers of their Barista edition and chocolate flavors to try. I already knew that I liked the chocolate one and was excited to try the Barista variety. This non-dairy milk is supposed to be pretty amazing in coffees (hence the name Barista) and in teas. I don’t drink either, so I couldn’t test it out in that capacity.
What I did instead was to bake with it. This is Eva Bakes after all, and I chose to create a chai cupcake to feed my chai cravings and use Oatly as my milk. I used Oatly in both the cupcake and in the frosting and can say that it bakes up really well. Nobody in my family knew any different either. I loved these spicy chai cupcakes because the cupcakes were infused with chai spices and held up nicely with that thick layer of chai buttercream. It was hard to not eat more than one cupcake!
This is a wonderful, vegan milk that you can use for just about anything. From cereal to coffee, cupcakes to frosting and everything in between, this oat milk is my new favorite non-dairy milk. If you can’t find it near you, you can always order some online. Or, you can keep reading to see how you can score some Oatly for free!
My friends at Oatly would like to give an Eva Bakes reader an Oatly variety pack. You’ll get a container of the Oatly Oatmilk, a Barista Edition Oatly and one of the Chocolate variety. The Barista edition is perfect for coffees and teas, and the chocolate is wonderful to drink on its own (because we’re all kids at heart, right)?
Enter via the link below – please be patient, as sometimes the widget may be slow to load. Good luck to all!
Chai cupcakes with chai buttercream
Ingredients
Cupcakes
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3 Tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/3 to 1/2 cup Oatly oat milk can substitute with milk of choice
Buttercream
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 to 5 cups powdered sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 to 4 Tablespoons Oatly oat milk can substitute with milk of choice
Topping
- 1/4 cup raw sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
Instructions
- Preheat your oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners and set aside.
Bake the cupcakes
- In a medium sized bowl, whisk together the flour, baking powder, ginger, cinnamon, cardamom, cloves, allspice, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until it is smooth. Add the sugar and continue beating until it is light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until well incorporated. Add the oil and vanilla and mix well.
- Turn the mixer to low and add about half of the dry ingredients. Add in about half of the milk and continue to alternate with the dry ingredients. Your batter should be fairly thick.
- Evenly distribute the batter into your prepared cupcake liners, filling each about 3/4 full. Bake in your preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the buttercream
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar until well mixed. Add in the ginger, cinnamon, cardamom, allspice and salt. Mix until well incorporated. Add the vanilla and mix well. Slowly drizzle in the milk until you achieve a piping consistency (you can play around with this - add more milk if you like your frosting on the softer side; add more powdered sugar if you like it thicker).
- Once the cupcakes have cooled, spread or pipe frosting on top of them.
Make the topping
- Combine the raw sugar, cinnamon and cardamom together in a small bowl. Sprinkle this on top of the frosting.