Cute lemony cupcakes topped with vegan cream cheese frosting with added lemon juice and lemon zest, garnished with dried lemon zest. The taste is very refreshing and is perfect for spring and summer, a birthday or special occasion.
Makes about 16 cupcakes
Ingredients
Dry ingredients
- 190g flour (1½ cups)
- 200g sugar (1 cup)
- 45g oats (1/3 cup)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla sugar
- 1/4 teaspoon salt
Wet ingredients
- 240ml plant milk of choice (1 cup)
- 120ml neutral tasting oil, sunflower or canola (½ cup)
- 80ml freshly squeezed lemon juice (1/3 cup)
- 2 tablespoons finely grated organic lemon zest
Lemon cream cheese frosting
- 400g vegan cream cheese (14.1 oz)
- 3-10 tablespoons powdered sugar - to taste and texture
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely grated organic lemon zest
- Additional lemon zest as garnish (optional)
What you will need
- 2 bowls
- Measuring cups and spoons
- A whisk
- 1 grater or microplane for the zest
- A lemon juicer
- 16 cupcake molds and linings
- 1 oven rack
- 1 fork
- A piping bag + nozzle of choice
Instructions
- Measure all the dry ingredients and put into a big bowl and mix with a whisk.
- Finely grate 4 tablespoons worth of lemon zest. Add 2 tablepoons to the bowl, save 2 tablespoons for the frosting. Make more if you want to use it as garnish as well.
- Juice 80ml (1/3 cup) lemon juice and 2 tablespoons more for the frosting to set aside. Add the lemon juice to the bowl with the rest of the wet ingredients. Whisk well until everything is combined. Let rest for 10 minutes for the oats and chia to soak.
- Prepare about 16 cupcake molds with paper linings. Fill up the cupcakes with the batter so it fills up to just below the edge.
- Bake in a preheated oven at 180c (350 F), in the middle of the oven on normal setting for about 20-25 minutes, or until they look puffed up and a toothpick comes out clean when testing if they’re fully baked. Take out of the oven and let cool down completely before frosting them.
- Put all the frosting ingredients in a bowl and mix with a fork until blended. Transfer to a piping bag with a nozzle of choice. Refrigerate to stiffen until the cupcakes are cooled down.
- Store the cooled down cupcakes sealed in a bag on the counter, keep the frosting in the piping bag in the fridge and just pipe the cupcakes as you eat them. Serve with a grated lemon zest on top.
Enjoy !
