Description
These Gluten-free Vegan Lemon Cupcakes are really easy to make and taste so refreshing with the lemon flavor. They are the perfect way to end a meal on a hot summer day!
Ingredients
To make the cupcakes:
1 cup organic sugar
1/2 cup organic coconut oil, melted after measuring
1 egg (or if vegan, use: 1/4 cup unsweetened organic applesauce)
2 teaspoons lemon extract
1 Tablespoon fresh lemon juice
zest of one lemon
3 cups All-Purpose Gluten-Free Flour
1/2 teaspoon Himalayan Salt
1 – 1/2 Tablespoons Baking Powder**SEE NOTES
1 1/2 cup of organic coconut milk (can use other dairy-free milk)
To make Vegan Lemon Buttercream:
1 1/2 cup Vegan Butter, we used Earth Balance
1 1/2 cup Organic Vegetable Shortening
6 cups powdered sugar, sifted
1 Tablespoon lemon extract
zest of one lemon
Instructions
1.) Preheat your oven to 350° and line 16-18 cupcake pans with liners and set aside.
2.) In a small bowl, melt the coconut oil in the microwave or over the stove in a small saucepan.
3.) If using a stand mixer add the sugar to the bowl and fit the mixer with the paddle attachment. If using a hand mixer, add the sugar to a large bowl.
4.) Add in the melted coconut and mix together. Then add the egg or applesauce if vegan and mix to incorporate.
5.) In a medium-sized bowl, combine the flour, salt and baking powder and whisk to ensure there are no clumps and everything is mixed together.
6.) Measure out the coconut milk and in the same measuring cup add the extract, lemon juice, and lemon zest.
7.) Add about half of the flour mixture to the sugar and coconut oil mixture, mix to combine. Then add about half of the coconut milk mixture and combine. Alternate until you’ve incorporated all the ingredients.
8.) Fill the cupcake liners about 1/2-2/3 full and make for 15-18 minutes. Or until a toothpick is inserted and comes out clean.
9.) While the cupcakes are cooling, it’s a good time to make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and shortening. Mix on high for about 3 minutes.
10.) Scrape down the sides and add the lemon extract, mix on medium to incorporate.
11.) Gradually and the powdered sugar and mix on low speed and stop to scrape the sides when needed. Mix until all the sugar is incorporated.
12.) Add the zest and whip for 2-3 more minutes to make sure it is all combined and fluffy.
13.) Frost the cooled cupcakes however you like and enjoy!
9.) Cool the cupcakes in the pan for 5-8 minutes and remove them to finish cooling on a rack.
Notes
**If you are baking these vegan, use all of the 1 1/2 Tablespoons of baking powder. If you are using the egg, you won’t need that extra 1/2 so just use 1 Tablespoon of baking powder.
