Vegan Lemon Cupcakes with Fresh Berry Filling and Lemon Buttercream

1. 1

   For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.

2. 2

   In a medium bowl, melt the margarine in the microwave.

3. 3

   Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest.

4. 4

   Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.

5. 5

   Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes.

6. 6

   Cool completely.

7. 7

   For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.

8. 8

   For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy.

9. 9

   Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.

10. 10

    To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula.

11. 11

    Fill the hole completely with the fruit filling.

12. 12

    Using a large round frosting tip, pipe a generous amount of lemon buttercream.

* Per serving · 4 servings · Values may vary.

No additional tips available.