Blackberry-Cardamom Cupcakes With Lemon Frosting

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. Advertisement

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).

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.

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.

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.