Vegan Lemon Cupcakes With Cream Cheese Frosting Recipe

Name: Vegan Lemon Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGAN LEMON CUPCAKES:; 1-3/4 cup Spelt Flour; 1 cup Powdered Honey Or Coconut Sugar; 1/2 teaspoons Sea Or Pink Salt; 1-1/4 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 cups Plus 1 Tablespoon Almond Milk; 1/2 cups Fresh Lemon Juice; 1/4 cups Neutral Oil; 2 Tablespoons Pure Vanilla Extract; 1 Tablespoon Fresh Lemon Zest; FOR THE CREAM CHEESE FROSTING:; 1/4 cups Earth Balance Butter; 1/3 cups Coconut Butter; 1 Tablespoon Fresh Lemon Juice; 1 teaspoon Pure Vanilla Extract; 1-1/2 cup Powdered Xylitol; 1 Tablespoon Spelt Flour; 1 Tablespoon Almond Milk

Servings: persons

FOR THE VEGAN LEMON CUPCAKES:
1-3/4 cup Spelt Flour
1 cup Powdered Honey Or Coconut Sugar
1/2 teaspoons Sea Or Pink Salt
1-1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cups Plus 1 Tablespoon Almond Milk
1/2 cups Fresh Lemon Juice
1/4 cups Neutral Oil
2 Tablespoons Pure Vanilla Extract
1 Tablespoon Fresh Lemon Zest
FOR THE CREAM CHEESE FROSTING:
1/4 cups Earth Balance Butter
1/3 cups Coconut Butter
1 Tablespoon Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
1-1/2 cup Powdered Xylitol
1 Tablespoon Spelt Flour
1 Tablespoon Almond Milk

1
For the cupcakes:
2
In a medium size mixing bowl, whisk together all the dry ingredients. Combine the almond milk with the lemon juice in a small dish. Add the milk/lemon mixture to the dry ingredients with the oil, vanilla and lemon zest. Gently mix to combine.
3
Use a 1/3 cup measuring cup to fill the pan. Fill the prepared cupcake wrappers almost all the way full. These will puff up the best when more than 3/4 the way full. Bake at 350u00b0F for 14-16 minutes.
4
For the frosting:
5
In a mixing bowl, beat the Earth Balance butter and coconut butter. Mix until well combined. Add all the other ingredients except milk and beat until smooth; it may become a little crumbly or chunky-looking. Add almond milk slowly and beat until smooth and silky or to desired consistency. Pipe or spread onto cooled cupcakes. Store in an airtight container in a cool place.
6
Yields 12 cupcakes and about 1 1/2 cups of frosting.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE VEGAN LEMON CUPCAKES:, 1-3/4 cup Spelt Flour, 1 cup Powdered Honey Or Coconut Sugar, 1/2 teaspoons Sea Or Pink Salt, and more.

Yes, Vegan Lemon Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Lemon Cupcakes With Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions