More About Blackberry-Cardamom Cupcakes with Lemon Frosting
Ingredients
Cupcakes
1 ½ cups all-purpose flour (about 6 3/8 ounces)
1 ¼ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
¼ teaspoon baking soda
¾ cup plain full-fat oat milk (such as Oatly)
1 teaspoon fresh lemon juice
¾ cup fresh blackberries (about 3 oz.), plus more for garnish
¾ cup organic cane sugar
½ cup salted vegan butter (4 oz.), melted (such as Earth Balance Vegan Buttery Sticks)
2 teaspoons vanilla bean paste
Frosting
1 cup salted vegan butter (8 oz.) (such as Earth Balance Vegan Buttery Sticks), softened
2 cups organic powdered sugar (about 8 oz.)
½ cup aquafaba (from 1 [15.5-oz.] can chickpeas)
2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice
Finely chopped raw pistachios
•
Directions Make the cupcakes
Step 1
Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups; set aside. Whisk together flour, baking powder, cardamom, salt, and baking soda in a medium bowl; set aside.
Step 2
Whisk together oat milk and lemon juice in a large bowl. Let stand 5 minutes. Meanwhile, cut blackberries into quarters, and set aside. Whisk sugar, melted vegan butter, and vanilla bean paste into oat milk mixture until well combined. Add flour mixture, and whisk until batter is just smooth with no lumps. Gently fold blackberries into batter. Divide batter evenly among prepared muffin cups (about 1/4 cup each).
Step 3
Bake in preheated oven until a wooden pick inserted in center of several cupcakes comes out clean, 22 to 24 minutes. Let cupcakes cool in pan 5 minutes. Transfer cupcakes to a wire rack, and let cool completely, about 1 hour.
Make the frosting
Step 4
Beat softened vegan butter in bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth and pale, about 2 minutes. With mixer running on medium speed, gradually add powdered sugar; continue beating until light and creamy, about 3 minutes. With mixer running on medium speed, gradually add aquafaba, 1/2 tablespoon at a time. If frosting appears broken, continue beating to bring it back together. Increase speed to medium-high, and beat until frosting is fluffy and thick, about 2 minutes, stopping to scrape sides of bowl as needed. Beat in lemon zest and juice.
Assemble the cupcakes
Step 5
Transfer frosting to a piping bag fitted with a 1/2-inch open star tip, such as Ateco 824 (1M). Pipe frosting onto cupcakes, and garnish with chopped pistachios and blackberries.
Note
If using unsalted vegan butter, increase salt by 1/4 teaspoon per 1/2 cup butter for cupcake batter. For frosting, add 1/4 teaspoon salt.
Make Ahead
Cupcakes can be stored in an airtight container in refrigerator up to 1 day. Let come to room temperature before serving.
Cupcakes
1 ½ cups all-purpose flour (about 6 3/8 ounces)
1 ¼ teaspoons baking powder
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
¼ teaspoon baking soda
¾ cup plain full-fat oat milk (such as Oatly)
1 teaspoon fresh lemon juice
¾ cup fresh blackberries (about 3 oz.), plus more for garnish
¾ cup organic cane sugar
½ cup salted vegan butter (4 oz.), melted (such as Earth Balance Vegan Buttery Sticks)
2 teaspoons vanilla bean paste
Frosting
1 cup salted vegan butter (8 oz.) (such as Earth Balance Vegan Buttery Sticks), softened
2 cups organic powdered sugar (about 8 oz.)
½ cup aquafaba (from 1 [15.5-oz.] can chickpeas)
2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice
Finely chopped raw pistachios
•
Directions Make the cupcakes
Step 1
Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups; set aside. Whisk together flour, baking powder, cardamom, salt, and baking soda in a medium bowl; set aside.
Step 2
Whisk together oat milk and lemon juice in a large bowl. Let stand 5 minutes. Meanwhile, cut blackberries into quarters, and set aside. Whisk sugar, melted vegan butter, and vanilla bean paste into oat milk mixture until well combined. Add flour mixture, and whisk until batter is just smooth with no lumps. Gently fold blackberries into batter. Divide batter evenly among prepared muffin cups (about 1/4 cup each).
Step 3
Bake in preheated oven until a wooden pick inserted in center of several cupcakes comes out clean, 22 to 24 minutes. Let cupcakes cool in pan 5 minutes. Transfer cupcakes to a wire rack, and let cool completely, about 1 hour.
Make the frosting
Step 4
Beat softened vegan butter in bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth and pale, about 2 minutes. With mixer running on medium speed, gradually add powdered sugar; continue beating until light and creamy, about 3 minutes. With mixer running on medium speed, gradually add aquafaba, 1/2 tablespoon at a time. If frosting appears broken, continue beating to bring it back together. Increase speed to medium-high, and beat until frosting is fluffy and thick, about 2 minutes, stopping to scrape sides of bowl as needed. Beat in lemon zest and juice.
Assemble the cupcakes
Step 5
Transfer frosting to a piping bag fitted with a 1/2-inch open star tip, such as Ateco 824 (1M). Pipe frosting onto cupcakes, and garnish with chopped pistachios and blackberries.
Note
If using unsalted vegan butter, increase salt by 1/4 teaspoon per 1/2 cup butter for cupcake batter. For frosting, add 1/4 teaspoon salt.
Make Ahead
Cupcakes can be stored in an airtight container in refrigerator up to 1 day. Let come to room temperature before serving.
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