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.
- 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.