Vegan Lemon Cupcakes with Cream Cheese Frosting
Fluffy and tender Lemon Vegan Cupcakes with cream cheese frosting
Servings: 12 cupcakes
For the lemon cupcakes
- 1 ⅓ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup turbinado sugar (you can use regular)
- 1 cup almond milk
- 1 tsp vinegar
- ½ cup vegan butter (at room temperature)
- 1 tsp lemon extract
- 1 tsp 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 tsp ground cardamom (optional)
- ½ tsp pure lemon extract
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!
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