Blackberry Cardamom Cupcakes with Lemon Frosting

Ingredients

• 1.50 cups all-purpose flour (about 6 3/8 ounces)
• 1 ¼ teaspoons baking powder
• .50 teaspoon ground cardamom
• ¼ teaspoon fine sea salt
• ¼ teaspoon baking soda
• ¾ cup plain full-fat oat milk (such as Oatly)
• 1 teaspoon fresh lemon juice
• ¾ cup fresh blackberries (about 3 oz.), plus more for garnish
• ¾ cup organic cane sugar
• .50 cup salted vegan butter (4 oz.), melted (such as Earth Balance Vegan Buttery Sticks)
• 2 teaspoons vanilla bean paste
• 1 cup salted vegan butter (8 oz.) (such as Earth Balance Vegan Buttery Sticks), softened
• 2 cups organic powdered sugar (about 8 oz.)
• .50 cup aquafaba (from 1 [15.5-oz.] can chickpeas)
• 2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice
• Finely chopped raw pistachios

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