Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups oat flour
  • 1 cup shelled roasted pistachios (pistachios without the shells)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons Earth Balance vegan soy free buttery sticks
  • 2/3 cup organic cane sugar or coconut sugar
  • 1 teaspoon almond extract
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons flaxseed meal
  • 3/4 cup fresh or frozen blueberries
  • For the vegan lemon buttercream
  • 1/2 cup Earth Balance vegan soy free buttery stick
  • 1 cup organic powdered sugar
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • For garnish: 2 tablespoons chopped pistachios

Instruction

  • Preheat oven to 350 degrees F. Line a cupcake pan with liners and spray the inside of the liners with cooking spray.
  • Add pistachios to a food processor or high powdered blender and process for about 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk together to combine.
  • In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and flaxseed meal until well combined. 
  • Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
  • Divide batter evenly into cupcake liners, filling 2/3 of the way full. Bake for 23-27 minutes or until toothpick comes out clean or with just a few crumbs attached. 
  • Transfer to wire rack to cool for 5 minutes then remove cupcakes from pan and place on a wire rack to cool completely.
  • Once cupcakes have cooled completed (at least 1 hour), you can make the frosting: Using a stand or hand mixer, whip butter, powdered sugar, lemon juice and zest together until light and fluffy. Frost the cupcakes however you like and garnish with pistachios and extra blueberries, if desired.