Vegan Lemon Cupcakes
by: claire cary
Moist, spongey and made in one bowl, these vegan lemon cupcakes are the perfect sweet treat! They're also gluten free and feature a creamy dairy free lemon buttercream frosting.
/ /
12
Ingredients
Wet:
- 1 cup soy milk
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons lemon zest
- ¾ cup granulated cane sugar
- ⅓ cup oil vegetable or avocado
- 2 teaspoons vanilla extract
Dry:
- ¾ cup blanched almond flour not meal
- 1 ¾ cup gluten free all purpose baking flour regular will work too!
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Buttercream
- 2-3 cups powdered sugar
- ½ cup dairy free butter at room temperature
- 1 tablespoon lemon juice
- 1-2 tablespoons lemon zest
- 1-2 tablespoons non-dairy milk
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin/cupcake tin with liners and set aside.
- In a medium mixing bowl, whisk together all wet ingredients.
- Whisk in all dry ingredients, sifting the almond flour if it seems a little lumpy. Be sure to spoon and level the flours.
- Whisk together just until combined. Taste and make sure the lemon flavor is strong enough for you. Keep in mind the buttercream will also add lots of flavor!
- Fill each cupcake tin about 3/4 of the way up.
- Bake for 16-20 minutes or until a toothpick comes out clean. They take 18 minutes in my oven, but all ovens are different.
- Remove from the oven and let cool in the tray for about 10-15 minutes, then careful remove and let cool on a cooling rack. They'll still be delicate when they're warm, so I like to tip the cupcake tin on its side slightly and carefully pull them out by twisting gently so I don't leave any indents with my fingers.
Buttercream
- Add the room temperature butter to large mixing bowl or bowl of a stand mixer and beat until creamy.
- Beat in the sifted powdered sugar, 1 cup at a time, until your desired consistency is reached. You will need about 3 cups of sugar, but more or less depending on how thick you like it.
- Beat in the lemon zest, lemon juice and milk.
- Let the cupcakes cool completely before frosting. Top them off with fresh lemon zest and enjoy!
Notes
The buttercream will make enough for one layer of frosting on each cupcake, but not enough to pipe each cupcake. If you want more frosting, I suggest doubling the recipe.
I do not recommend subbing the almond flour for any other flours.
Serving: 1cupcake, with frosting / Calories: 322kcal / Carbohydrates: 50g / Protein: 4g / Fat: 17g / Saturated Fat: 2g / Fiber: 1g / Sugar: 28g
