Blackberry-Cardamom Cupcakes with Lemon Frosting
These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after beating but will pipe beautifully and is surprisingly stable. Its bright lemon flavor and light, melt-in-your-mouth quality are similar to Swiss or Italian meringue buttercreams.
Recipe Summary test
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.
Cupcakes can be stored in an airtight container in refrigerator up to 1 day. Let come to room temperature before serving.