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.
Enjoy this recipe for my allergen free Vegan Lemon Buttercream Cupcakes!!
Yield: 15 Muffins
Vegan Lemon Buttercream Cupcakes
These Vegan Lemon Buttercream Cupcakes are nut, egg, dairy and wheat free. The trifecta of lemon cupcakes. Main ingredients are lemon zest, lemon juice and lemon extract.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
1 1/2 cups oat milk (or soy milk)
1 tablespoon white vinegar
1/2 cup softened vegan butter
1 1/2 cup granulated sugar
2 teaspoons lemon extract
2 teaspoons vanilla
2 3/4 cups vegan gluten-free flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners. Spray the cups lightly with oil to help the cupcakes come out easily.
In a measuring cup, combine the oat milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
In a large mixing bowl, beat the softened vegan butter and sugar with a standing mixer until light and fluffy, about 1-2 minutes. Add the lemon zest, lemon extract and vanilla and beat to combine.
With the mixer on low speed, add in the oat milk/vinegar mixture and mix for 30 seconds.
Now add the flour, then sprinkle the baking powder and salt on top of the flour. Mix on low speed until well combined, scraping the sides as needed with a spatula.
Fill the liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean and they are lightly golden on top. Let them cool completely before frosting.
Though the recipe calls for oat milk, it may be substituted for soy, almond, coconut or hemp milk if desired. Some say that soy milk makes the best vegan buttermilk, but I don't care for soy products.
For the cupcakes, coconut oil could be substituted for the vegan butter, but it won't work in the frosting. You really need vegan butter for the buttercream frosting.
Do not add too much fresh lemon juice to the frosting. You will regret it.
Lightly oil your foil baking cups.
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