Vegan Lemon Vanilla Cupcakes with Lemon Buttercream Frosting

33 0

By Gena Hamshaw for Food52

Author Notes: These cupcakes are delightfully sweet, tender, and just a tiny bit tart, thanks to fresh lemon juice and zest. And yes, they are also totally vegan, but—and I mean this—no one will know. I used Earth Balance buttery sticks in both the batter and frosting—a good bet for an authentic, buttery flavor and a rich, spreadable topping. —Gena Hamshaw

Serves: 12

For the cupcakes

  • 1 1/4 cups almond or soy milk
  • tablespoon lemon juice
  • 1 1/ 2 cups all purpose flour (or a gluten free all purpose flour blend, such as King Arthur’s gluten free multi-purpose flour)
  • 1 1/2teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup organic cane sugar
  • 1/2cup (8 tablespoons) vegan margarine or shortening
  • 2teaspoons vanilla extract
  • 1tablespoon lemon zest

For the lemon buttercream frosting

  • 1/2 cup (8 tablespoons) vegan margarine or shortening
  • teaspoons vanilla extract
  • 1tablespoon lemon zest
  • 1 1/2tablespoons lemon juice
  • 2 3/4cups confectioners’ sugar
  • pinches salt
  • 1/2 cup unsweetened, shredded coconut

Click link for full recipe

Leave A Reply

Your email address will not be published.