(Pictures were updated on 12/08/2016)
I’ve been saving this recipe for spring. However, these past couple of weeks have been so cold (and now wet), that I felt the need for a little burst of fresh, lemony, sunshine, to rejuvenate the spirit and remind myself that spring is on her way. Theses lemon cupcakes topped with creamy, coffee yumminess did not disappoint.
Lemon Coffee Cupcakes
Recipe Type: Dessert
Makes: 12 cupcakes
- 2 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Non-Dairy Milk (I used almond)
- 1/4 cup Lemon Juice
- 1 1/2 tsp Instant Coffee Granules
- 1/3 cup Grapeseed Oil (or other mild tasting oil)
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 6 tbsp Vegan Butter (I used Earth Balance)
- 6 tbsp Shortening
- 1/8 tsp Salt (optional)
- 1 1/2 cup Powdered Sugar
- 2 tsp Non-Dairy Milk (I used almond)
- 1 1/4 tsp Instant Coffee
- 1/2 tsp Vanilla Extract
To Make The Cake:
Preheat oven to 350°F and line muffin tin with paper cups.
Whisk together the flour, sugar, baking soda, and salt. Set aside.
Whisk together the milk and coffee granules until granules have dissolved (warm milk if necessary, then allow to cool to room temperature before continuing). Add lemon juice, oil, lemon zest, vanilla, and lemon extract and whisk together until thoroughly combined. Add to the flour mixture and whisk until just smooth (do not over mix).
Spoon the batter into the lined wells, filling them 2/3 – 3/4 full. Bake for 15-18 minutes, until an inserted toothpick comes out clean. Cool in tin for 10 minutes before transferring to rack.
To Make The Frosting:
Stir together the milk, coffee granules, and vanilla until completely combined (I like using a small whisk for this). Be sure there are no coffee granules remaining.
Beat the vegan butter, shortening, and salt (if using) together until smooth. Add the sugar, 1/2 cup at a time, beating thoroughly after each addition.
Add the milk mixture and beat on high until light and fluffy (1 – 2 minutes) scraping down sides of the bowl as necessary. Frosting should have a soft whipped texture, if it appears too thick, beat in additional milk 1/2 teaspoon at a time, or if it appears too soft, beat in additional powdered sugar 1 tablespoon at a time.
Frost the cakes, after cakes have cooled completely.