Vegan Buttermilk Oat Cupcakes With Strawberry Buttercream Frosting | VegNews

Ingredients

• For the cupcakes:
• 1 cup
• vegan milk
• 1 tablespoon lemon juice
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup flour
• 1 cup rolled oats
• ¾ cup
• sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅓ 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 strawberry preserves 
• 1 tablespoon unsweetened almond milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 12 strawberry halves or slices, for topping