Vegan Lemon Cupcakes
Serves 12
10 mins prep
18 mins cook
88 mins total
If life were to hand me lemons, one thing I would do is make these vegan lemon cupcakes. I use freshly squeezed lemon juice, lemon zest, and soy milk for a bright and citrusy treat with a notably fresh flavor and soft, fluffy crumb. The creamy lemon frosting offsets the cake mixture, giving you a perfect ratio of sponge to icing in each bite.
Cupcake Batter
Frosting:
Preheat the oven to 350 degrees F / 170 C. Line a 12 hole muffin tray with cupcake liners.
In a medium mixing bowl whisk together the oil, lemon juice, lemon zest and soy milk.
In a separate bowl whisk together the remaining ingredients.
Pour the wet ingredients into the dry and stir to combine.
Evenly distribute the batter between the prepared cupcake liners.
Bake in the preheated oven for 15-18 minutes or until an inserted skewer comes out clean.
Allow to cool completely on a wire rack before topping with frosting.
To prepare the frosting by placing the vegan butter into a stand mixer and whip until smooth, pale and fluffy.
Add the lemon zest and slowly add the powdered sugar ½ cup at a time. Whipping in between each addition.
Finally, add the soy milk to the frosting mixture and whip until desired consistency.
Pipe the frosting onto the cold cupcakes.
