Frosted Lemon Cupcakes Vegan
Lemons are a great source of vitamin C and can add a refreshing twist to any dessert.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 0.75 cup Sugar
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 0.75 cup Almond milk
- 1 teaspoon Vanilla extract
- 1.5 cup Powdered sugar
- 2 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the coconut oil and sugar until light and fluffy.
- Add the lemon zest, lemon juice, almond milk, and vanilla extract to the creamed mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cupcakes are cooled, frost them with the lemon glaze.
- Let the glaze set for about 10 minutes before serving. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.