How do I make vegan buttermilk for these cupcakes?

While this recipe calls for 1 cup of Vegan Buttermilk, you can easily make your own by combining 1 cup of unsweetened plant-based milk (like almond or soy) with 1 tablespoon of apple cider vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles.

Can I use regular eggs instead of flaxseed eggs in this recipe?

This recipe is designed to be vegan, so it uses Flaxseed Eggs or Chia Eggs as a binder. For a non-vegan version, you could substitute two large chicken eggs, but the texture and overall vegan integrity of the recipe would change.

How can I ensure my strawberry buttercream isn't too thick or too thin?

To adjust the buttercream, add more almond milk 1 tablespoon at a time if it's too thick, or add more powdered sugar 1 tablespoon at a time if it's too thin, mixing well after each addition.

What's the best way to store leftover Vegan Oat Cupcakes?

Unfrosted cupcakes can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months. Frosted cupcakes should be refrigerated in an airtight container for up to 4 days.

Can I make these oat cupcakes gluten-free?

Yes, this recipe already calls for gluten-free rolled oats. Ensure your all-purpose flour is also a certified gluten-free blend to make the entire recipe gluten-free.

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Vegan Oat Cupcakes with Strawberry Buttercream
[Vegan]

Name: Vegan Oat Cupcakes with Strawberry Buttercream [Vegan]
Cook time: 20 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup rolled oats (gluten-free); 3/4 cup cane sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon finely ground sea salt; 1/2 teaspoon ground cinnamon; 1 cup Vegan Buttermilk; 1/3 cup vegan butter, melted; 2 Flaxseed Eggs or Chia Eggs; Unsweetened almond milk, if needed to thin batter; 1/2 cup vegan butter, room temperature; 4 cups powdered sugar, sifted, divided, plus more if needed; 2 tablespoons strawberry preserves or jam; 1 tablespoon unsweetened almond milk, plus more if needed; 1 teaspoon vanilla extract; Pinch of finely ground sea salt; 12 strawberry halves or slices, for topping

SG By: Shanika Graham-White

Author Bio

Adopting a plant-forward diet doesn't mean that you'll be eating a lifetime of meals that... Read More

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A dozen fluffy vegan oat cupcakes, each generously frosted with pink strawberry buttercream and topped with a fresh strawberry half.

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Discover more recipes with these ingredients

Vegan Oat Cupcakes with Strawberry Buttercream [Vegan]

12 cupcakes

Dairy Free

Vegan

These cupcakes are entirely plant-based, and the best part is that you don't need anything fancy to whip them up!

Ingredients You Need for Vegan Oat Cupcakes with Strawberry Buttercream [Vegan]

For the Oatmeal Cupcakes:

1 cup all-purpose flour
1 cup rolled oats (gluten-free)
3/4 cup cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1/2 teaspoon ground cinnamon
1 cup Vegan Buttermilk
1/3 cup vegan butter, melted
2 Flaxseed Eggs or Chia Eggs
Unsweetened almond milk, if needed to thin batter

For the Strawberry Buttercream:

1/2 cup vegan butter, room temperature
4 cups powdered sugar, sifted, divided, plus more if needed
2 tablespoons strawberry preserves or jam
1 tablespoon unsweetened almond milk, plus more if needed
1 teaspoon vanilla extract
Pinch of finely ground sea salt

For the Toppings:

12 strawberry halves or slices, for topping

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How to Prepare Vegan Oat Cupcakes with Strawberry Buttercream [Vegan]

Make the Cupcakes:

Preheat the oven to 350°F. Line a 12-cavity muffin pan with cupcake liners.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon until combined. Add the buttermilk, melted butter, and flaxseed eggs and mix with a hand mixer on high speed until just combined. Do not overmix. If the batter is extremely thick, add almond milk 1 tablespoon at a time until the batter is pourable but not thin or runny.
Pour the batter into the cupcake liners until they are about two-thirds of the way full, using about 2 tablespoons of batter per cupcake.
Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely in the pan.

Make the Buttercream:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Turn the mixer to low and add half of the powdered sugar, the strawberry preserves, almond milk, and vanilla extract; continue mixing until well combined. Add the remaining powdered sugar and pinch of salt, increase the speed to high, and mix again until well combined. If the frosting is too thick, add more almond milk 1 tablespoon at a time; if it is too thin, add more powdered sugar 1 tablespoon at a time.
Remove the cooled cupcakes from the pan and frost them with the buttercream, using a pastry bag and icing tip for a pretty presentation. Decorate each cupcake with a strawberry half or slice. Enjoy! Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 1 week if unfrosted or up to 4 days if frosted. Unfrosted cupcakes can be frozen for up to 6 months and thawed at room temperature; wrap them in plastic wrap and then foil before freezing them.