Vegan Lemon Cupcakes with Cream Cheese Frosting
Fluffy and tender Lemon Vegan Cupcakes with cream cheese frosting
Servings: 12 cupcakes
Calories: 230kcal
Ingredients
For the lemon cupcakes
- 1 ⅓ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup turbinado sugar (you can use regular)
- 1 cup almond milk
- 1 teaspoon vinegar
- ½ cup vegan butter (at room temperature)
- 1 teaspoon lemon extract
- 1 teaspoon pure vanilla extract
For the cream cheese frosting
- 8 oz vegan cream cheese (left out of the refrigerator for at least an hour to soften.)
- ¼ cup sugar (powdered)
- ½ teaspoon ground cardamom (optional)
- ½ teaspoon pure lemon extract
Instructions
Make lemon cupcakes
- In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside.
- Mix the milk and vinegar and set aside.
- In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, about 2 minutes.
- Add the two extracts.
- Add the flour mixture in three batches alternating with the almond milk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
- Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about ⅔rds.
- Bake in a preheated 350-degree oven about 22 minutes until a toothpick inserted in the center comes out clean.
- Set aside on a rack to cool completely before frosting.
Make cream cheese frosting
- Put all ingredients in a bowl and beat with a hand mixer for a minute or two until light and fluffy. Using a spatula or, if you have one, a pastry bag, decorate each cupcake any way you wish. I go for abstract art, as you can see!
Nutrition
Serving: 1cupcake | Calories: 230kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 208mg | Potassium: 55mg | Fiber: 2g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg