Strawberry Cream Buttermilk Cupcakes are silky, sweet, and full of flavor. Moist, oat-based muffin batter is packed with fiber, while plant-based yogurt adds a creamy and fluffy consistency for a cake that is absolutely scrumptious. Fresh strawberry and cashew cream is the finishing touch on these delicate muffins. You’ll love baking these healthy treats just as much as you will love sharing them with family and friends!
2tbspdate paste (link in Chef’s Notes, or maple syrup)
1tspvanilla extract
Topping
¼cuporganic strawberries (chopped)
Directions
1
Preheat oven to 350 degrees F and line a muffin pan with cupcake liners or prepare your silicone muffin pan.
2
In a bowl, combine the milk and apple cider vinegar. Set aside.
3
In another bowl, whisk together the flax meal and water. Set aside.
4
Combine your dry ingredients: Add the oat flour, rolled oats, baking powder, baking soda, and optional salt to a large mixing bowl. Mix to combine.
5
Add the mashed banana, plant-based yogurt, and maple syrup to a small bowl. Whisk to combine.
6
Transfer the yogurt banana mixture to the dry ingredients, as well as the plant-based buttermilk and flax egg. Mix to combine the dry and wet ingredients together.
7
With a ladle or tablespoon, fill your muffin tins so they’re ¾ full.
8
Bake for 20 minutes or until the center is cooked.
9
While the muffins are baking, make your strawberry cream: Add all of the icing ingredients to a blender and blend until smooth. If the icing consistency is too thin (not spreadable) add 1–2 tablespoons of cashews or oat flour at a time and blend until smooth once more. Continue this until you reach the desired spreadable icing-like consistency.
10
Once the muffins are finished, allow them to cool before spreading them with strawberry cream frosting.
11
Top each cupcake with a few chopped strawberries.
Chef's Notes
Substitutions In place of oat flour use buckwheat flour, quinoa flour, or almond flour. If using almond flour note that you may need to reduce plant-based milk by approximately 25%.
Flour-Free Try almond meal in place of oat flour. You may need 2–4 tablespoons less buttermilk since almond meal absorbs less liquid compared to oat flour.
Whole Food Sweetener Use date paste in place of maple syrup.
Prep Ahead Make the strawberry cream ahead of time and store in an airtight container in the refrigerator for up to 4 days or freeze for up to three months.
Storage Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Buttermilk
¾cupplant-based milk (unsweetened)
1tbsporganic apple cider vinegar
Flax Egg
2tbspflax meal
6tbspwater
Dry Ingredients
1cuporganic oat flour
1cuporganic rolled oats
1tspbaking powder
½tspbaking soda
¼tspsalt (optional)
Wet Ingredients
⅓cupplant-based yogurt (unsweetened)
⅓cupbanana (mashed)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tbspdate paste (link in Chef’s Notes, or maple syrup)
1tspvanilla extract
Topping
¼cuporganic strawberries (chopped)
Directions
1
Preheat oven to 350 degrees F and line a muffin pan with cupcake liners or prepare your silicone muffin pan.
2
In a bowl, combine the milk and apple cider vinegar. Set aside.
3
In another bowl, whisk together the flax meal and water. Set aside.
4
Combine your dry ingredients: Add the oat flour, rolled oats, baking powder, baking soda, and optional salt to a large mixing bowl. Mix to combine.
5
Add the mashed banana, plant-based yogurt, and maple syrup to a small bowl. Whisk to combine.
6
Transfer the yogurt banana mixture to the dry ingredients, as well as the plant-based buttermilk and flax egg. Mix to combine the dry and wet ingredients together.
7
With a ladle or tablespoon, fill your muffin tins so they’re ¾ full.
8
Bake for 20 minutes or until the center is cooked.
9
While the muffins are baking, make your strawberry cream: Add all of the icing ingredients to a blender and blend until smooth. If the icing consistency is too thin (not spreadable) add 1–2 tablespoons of cashews or oat flour at a time and blend until smooth once more. Continue this until you reach the desired spreadable icing-like consistency.
10
Once the muffins are finished, allow them to cool before spreading them with strawberry cream frosting.
