If you love lemon then you’ll love these Vegan Lemon Buttercream Cupcakes. The trifecta of lemon juice, lemon zest and lemon extract add a nice zing to these egg, dairy, nut and wheat free cupcakes.
My two favorite flavors are banana and lemon. Especially when the flavors aren’t artificial. When I found the recipe for these vegan lemon buttercream cupcakes, I was instantly excited.
I’m still working on mastering this whole baking thing. And to be honest these cupcakes didn’t turn out as I’d imagined. I tend to add my own steps (and ingredients), which ultimately leads to unpleasant outcomes. I should totally stick to the recipe in front of me until I know what I’m doing.
That being said, I added too much fresh lemon juice to both the cupcake batter and lemon buttercream. My co-workers are my guinea pigs, and when I let them taste one they were brutally honest with me. “These are awful,” they replied. “Too much lemon”!
The recipes below are the steps I should have followed, instead of doing my own, weird thing!
The cupcakes looked perfect when I took them out of the oven. Even my husband was surprised. “They rose” he shouted. As if the cupcakes were Jesus on the 7th day. I was totally confident that I had finally conquered the cupcake monster. Unfortunately, the heavy-handed measurement of fresh lemon juice over powered my batter, leaving the cupcakes dense and bitter.
Additionally, make sure your lemon extract is fresh. My extract had easily been sitting in my cupboard for years, and to make matters possibly worse, there was only 1 tsp left. The modifications listed below in the ingredients are very important. They will ensure that your cupcakes turn out soft, moist, and bursting with lemon flavor.