Thursday, July 10, 2014

Vegan Lemonade Cupcakes

Vegan Lemonade Cupcakes
I love to change up the flavors of cupcakes, you don't want to get bored do you? ...Okay I don't think you can get bored with any kind of cupcake but its nice to change it up right?. This recipe will remind you of that familiar refreshing drink treat you loved to drink and cool off with on hot days. With that yummy aromatic lemon flavor, paired with that creamy and dreamy lemon buttercream frosting. This cupcake is different in all the right ways. I will guarantee you will not be disappointed. Pair the cupcake with a big glass of vegan milk and relax with this familiar drink flavored treat. Enjoy!

Vegan Lemonade Cupcakes

1 Tablespoon vinegar
1 cup vegan milk
1/2 cup lemon juice
Zest from 1 lemon
2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract

*Pre-cut Straws & Vegan Sprinkles to Decorate (Optional)

Vegan Lemon Buttercream (Recipe Below)


Heat the oven to 350 Degrees.

Line your cupcake tin with paper cupcake liners and set aside.

Place the vinegar in the bottom of a 2 cup measuring cup and fill the cup with the vegan milk and lemon juice to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. 

Once you are ready to make the batter, place your mixing bowl in your stand mixer. In the mixing bowl fitted with a paddle attachment, mix together the vegan milk mixture, oil, vanilla, zest, and lemon extract. Add in the dry ingredients to the wet and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Once the cupcake batter is done, let it rest for 10 to 15 minutes. This mixture will become airy and light. Once you have your batter ready to use, fill each cupcake liner with ¼ cup of batter (if using flower cupcake liners, only fill half way up).

Bake for 15 to 20 minutes, until a cake tester or toothpick inserted in the middle of a cupcake comes out clean.

Let the cupcakes cool in the pans for 3 to 5 minutes, then remove cupcakes from the pan and place on a wire cooling rack. Let the cupcakes cool completely before frosting. Once they are frosted and decorated, pair the cupcakes with a big glass of vegan milk and relax with this familiar drink flavored treat. Enjoy!

Ready to Frost Cupcakes

Vegan Lemon Buttercream

1 cup vegan butter or shortening
2 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon lemon extract
2 teaspoons grated lemon zest


In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and the exacts on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Once the vegan shortening mixture is creamed you can move on to the next step.

Add in your powdered sugar and switch the mixer to low, slowly adding in the lemon juice. Beat the frosting until incorporated, and then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl.

Ready to use Frosting

When the cupcakes are ready to handle and are cooled, using a piping bag (or with a spatula) frost the top of the cupcakes with the homemade vegan frosting. Decorate each cupcake with edible vegan sprinkles (optional) and a small straw. Serve and Enjoy!

*I took regular sized straws and cut them to fit each cupcake & topped each with vegan sprinkles.


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