These vegan lemon cupcakes are moist and fluffy with the perfect hint of lemon. Topped with dreamy vegan buttercream frosting, they are the perfect go-to dessert!
Ingredients
Cupcakes:
½ cup soymilk
½ cup lemon juice
⅔ cup sugar
1½ cup all-purpose flour
½ tsp baking soda
1½ tsp baking powder
¼ tsp salt
½ cup vegetable oil
1 tsp vanilla
½ tsp lemon extract
1 T lemon zest (about 1 small lemon)
Frosting:
½ cup vegan butter, softened (I like to use Earth Balance Baking Sticks)
3 cups powdered sugar
½ tsp vanilla
1-3 Tbsp soy milk (add one tablespoon at a time - it may not need all three)
1 Tbsp lemon zest (about 1 small lemon)
Instructions
Preheat oven to 350ยบ and prepare cupcake pan with 12 liners.
Mix soy milk and lemon juice together. Set aside.
In a medium bowl, sift dry ingredients together.
Combine oil, vanilla, and lemon extract with soy milk and lemon juice.
Slowly add wet ingredients into dry ingredients.
Mix until no lumps remain.
Fold in lemon zest.
Fill cupcake liners ¾ of the way full.
Bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pan for about 10 minutes, then place them on a cooling rack.
While cupcakes are cooling, prepare frosting.
Using a stand mixer or a hand mixer, cream vegan butter.
Add vanilla, and cream again until very fluffy.
Add powdered sugar 1 cup at a time, beating to fully combine.
Add soy milk 1 Tablespoon at a time, until frosting is the right consistency. You will want this frosting to be very fluffy, but very thick so that it holds it's shape.
Add lemon zest, and beat until evenly combined.
Once cupcakes are cooled, frost generously!
These keep well at room temperature for a couple days, or in the fridge for about a week.
You can easily freeze leftover cupcakes and frosting for a couple months. Simply leave out for a few hours to thaw before frosting and serving.
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/vegan-lemon-cupcakes-buttercream-frosting/