Thanks to the summer temperatures, I’ve found myself less than enthusiastic to turn on the oven. Finally, Monday morning we woke up to clouds and drizzles. I was so excited by the cooler weather, I did a little cupcake dance! Once I regained my composure, I whipped out my baking “to do” list and got to work. Amongst my bakes were Chocolate Zucchini Bread (which I made to update the pictures in my aging post) and cupcakes (once you’ve done the cupcake dance, you have to make them 😉 ).
These lemon cupcakes are bright and cheery, which I think fits in with the summertime season perfectly. The cake itself is sturdy enough to be finger food, without being dry or dense, and has a mellow flavour which allows the frosting to really shine… Speaking as a frosting girl, it really is all about the frosting 😀 … And as for the frosting, this one’s a nice balance between fresh lemon and sugar, so it’s neither pucker-up sour nor cloyingly sweet.
I may have gone a wee bit overboard with the pictures (like about 120 pictures overboard), but they were just so pretty and photogenic! And how cute are those sprinkles?! It was almost a shame to eat them… um… No it wasn’t! 😀
Simple Lemon 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
- 1/3 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
- 1/2 tsp Lemon Zest
- 1 1/2 cup Powdered Sugar
- 1 tbsp Lemon Juice
- 1/2 tsp Lemon Extract
- Yellow Food Colour (optional)
- Sprinkles (optional)
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, lemon juice, oil, lemon zest, vanilla, and lemon extract 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:
Cream the vegan butter, shortening, and lemon zest together until smooth. Add the sugar, 1/2 cup at a time, beating thoroughly after each addition.
Add the lemon juice and lemon extract 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, however, if it appears too soft, beat in additional powdered sugar 1 tablespoon at a time… If using, gradually beat in food colour until desired shade is reached (I used 3 drops).
Frost the cakes, after cakes have cooled completely. I used a Wilton 2D tip to pipe mine. And decorate with sprinkles (if using).