Vegan Foods

Vegan Oatmeal Buttermilk Cupcakes with Strawberry Buttercream Frosting


Looking for a foolproof party recipe? Try these oatmeal cupcakes topped with strawberry frosting from the Orchids + Sweet tea: Plant-based recipes with Jamaican flavor and southern charm recipe book.

What do you need:

For the cupcakes:
1 cup of vegan milk
1 tablespoon of lemon juice
2 tablespoons of ground flax seeds
6 tablespoons of water
1 cup of flour
1 cup of oatmeal
¾ cup of sugar
1½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon ground cinnamon
â…“ cup vegan butter, melted
Unsweetened almond milk, if needed

For the buttercream frosting:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted and divided
2 tablespoons of strawberry jam
1 tablespoon of unsweetened almond milk
1 teaspoon of vanilla extract
¼ teaspoon of salt

12 strawberry halves or slices, for garnish

What do you do:

  1. For the cupcakes, preheat the oven to 350 degrees. Line a muffin tin with cupcake tins.
  2. In a small bowl, combine the milk and lemon juice and set aside. In another small bowl, combine the flax seeds and water and set aside.
  3. In a large bowl, whisk together flour, oatmeal, sugar, baking powder, baking soda, salt and cinnamon until blended. Add the milk mixture, flax seed mixture and melted butter, and use a hand mixer on high speed to beat until well combined. If the dough is too thick, add the almond milk 1 tablespoon at a time until the dough is pourable.
  4. Pour batter to about two-thirds of prepared muffin pan. Place in the oven and bake for 15 to 20 minutes or until a knife inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely in the pan.
  5. For the buttercream, in a stand mixer fitted with a paddle, beat butter on high speed until smooth and creamy, about 2 minutes. Turn the mixer on low and add half the powdered sugar, strawberry jam, almond milk and vanilla extract. Keep stirring until combined. Add the rest of the powdered sugar and salt, increase the speed to high and beat until combined.
  6. Remove cooled cupcakes from pan and frost with buttercream. Top each with a strawberry half or slice.

Photo credit: Shanika Graham-White

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