Sparks are flying over here.
You are looking at purely vegan lemon cupcakes with vegan cream cheese frosting. Pure vegan cream cheese frosting? Oh my stars. When there’s no dairy, eggs or unhealthy sugars- it calls for celebration! There’s not even any soy “cream cheese” products in these! Healthy cupcakes like these are going to light your fire. Especially if you find cute little cupcake wrappers to use them with. Ones that scream “Happy 4th of July!” will kick-start your holiday.
Some people don’t love super lemony flavored treats. These are the perfect balance of citrus flavor and sweetness. These lemon cupcakes are not overpowering. Most the lemon flavor comes from the cupcake and the frosting has the most subtle hint of lemon -so it’s pretty versatile! And let’s talk about the color. Bright, light frosting on lovely yellow cakes. Perfect for summer because the color of these cupcakes won’t take away from all that red, white and blue!
Vegan Lemon Cupcakes with Lemon “Cream Cheese” Frosting
1 3/4 cup Spelt Flour
1 cup Powdered Honey (or coconut sugar for strict vegans)
1/2 teaspoon Sea or Pink Salt
1 1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cup plus 1 Tablespoon Almond Milk
1/2 cup Fresh Lemon Juice
1/4 cup Neutral Oil
2 teaspoons Pure Vanilla Extract
1 teaspoon Fresh Lemon Zest
In a medium size mixing bowl, whisk together all the dry ingredients. Combine the almond milk with the lemon juice in a small dish. Add the milk/lemon mixture to the dry ingredients with the oil, vanilla and lemon zest. Gently mix to combine. Use a 1/3 cup measuring cup to fill the pan. Fill the prepared cupcake wrappers almost all the way full. These will puff up the best when more than 3/4 the way full. Bake at 350 degrees for 14-16 minutes.
Cream Cheese Frosting
1/4 cup Earth Balance Butter
1/3 cup Coconut Butter
1 Tablespoon Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
1 1/2 cups Powdered Xylitol
1 Tablespoon Spelt Flour
1- 2 Tablespoons Almond Milk, to desired consistency
In a mixing bowl, beat the earth balance butter and coconut butter. Mix until well combined. Add all the other ingredients except milk and beat until smooth – it may become a little crumbly or chunky looking. Add almond milk slowly and beat until smooth and silky or to desired consistency. Pipe or spread onto cooled cupcakes. Store in an airtight container in a cool place.
Yields 12 cupcakes and about 1 1/2 cups of frosting.