Easy and tasty lemon packed vegan cupcakes.
For the cupcakes:
- 1 3/4 Cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup room temperature vegan butter (I used Earth Balance)
- 1 Cup sugar
- 1 Cup almond milk
- 1 tsp vanilla extract
- 1 tsp lemon extract (or more vanilla)
- 1 Tbsp ground flax seeds
- zest and juice of one lemon
For the frosting:
Make the cupcakes:
Preheat oven to 350 degrees F.
Line two muffin tins with 15 liners.
In a medium bowl combine the flour, baking powder, baking soda, salt, and lemon zest.
In a small bowl combine the almond milk, lemon juice, vanilla and lemon extract, and the ground flax seeds.
In a large bowl use an electric mixer on medium-high to beat together the vegan butter and sugar until light and fluffy, about 3-4 minutes . Slowly add in the wet and dry ingredients and beat until just mixed.
Spoon the mixture into the lined muffin tins, filling each one 3/4 full. Bake for 15-20 min or until a tooth pick comes out clean. Allow them to cool completely before frosting them.
Make the buttercream frosting:
In a large bowl beat the vegan butter with an electric mixer until it’s fluffy. Add in the sugar and beat until it’s combined. Then add the vanilla and lemon juice and beat again until everything is well mixed.
- Serving Size: 1 Cupcake
- Calories: 423
- Fat: 19.4
- Carbohydrates: 61
- Protein: 2
Keywords: lemon cupcakes, vegan cupcakes, vegan buttercream