Name: Lemon Cupcakes with Lemon Buttercream
Cook time: 22 min
Total time: 22 min
Ingredients: 1 1/2 cups unbleached all-purpose flour (scooped in and leveled. NOT packed); 3/4 cup sugar, pure cane or coconut* sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup almond milk or other milk of choice; 1/3 cup olive oil or other oil of choice; juice and zest of 2 medium lemons (about 1/3 cup juice and 2 tablespoons zest); 1 teaspoon vanilla extract; Lemon Buttercream, recipe below; 1 cup gluten-free flour, I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, in the blue bag; 1/2 cup super fine blanched almond flour; 3/4 cup sugar, pure cane or coconut* sugar; 2 teapoons baking powder; 1/2 teaspoon salt; 1/2 cup almond milk or other milk of choice; 1/3 cup olive oil or other oil of choice; juice and zest of 2 medium lemons (about 1/3 cup juice and 2 tablespoons zest); 1 teaspoon vanilla extract; Lemon Buttercream, recipe below; 1 cup butter or margarine, softened; 3–3 1/2 cups powdered sugar; 1–2 tablespoons lemon zest, to taste; 1–2 tablespoons lemon juice,; 1 teaspoon vanilla extract

Description

These lemon cupcakes are bursting with citrusy flavor! They’re also vegan friendly and include a gluten free option as well! Perfect sweet treat for my fellow lemon lovers!

Ingredients

Scale

Lemon Cupcakes: (gf version below)

1 1/2 cups unbleached all-purpose flour (scooped in and leveled. NOT packed)
3/4 cup sugar, pure cane or coconut* sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup almond milk or other milk of choice
1/3 cup olive oil or other oil of choice
juice and zest of 2 medium lemons (about 1/3 cup juice and 2 tablespoons zest)
1 teaspoon vanilla extract
Lemon Buttercream, recipe below

Gluten-Free Lemon Cupcakes:

1 cup gluten-free flour, I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, in the blue bag
1/2 cup super fine blanched almond flour
3/4 cup sugar, pure cane or coconut* sugar
2 teapoons baking powder
1/2 teaspoon salt
1/2 cup almond milk or other milk of choice
1/3 cup olive oil or other oil of choice
juice and zest of 2 medium lemons (about 1/3 cup juice and 2 tablespoons zest)
1 teaspoon vanilla extract
Lemon Buttercream, recipe below

Lemon Buttercream:

1 cup butter or margarine, softened
3–3 1/2 cups powdered sugar
1–2 tablespoons lemon zest, to taste
1–2 tablespoons lemon juice,
1 teaspoon vanilla extract

Instructions

Cupcakes:

Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners and set aside.
In a large bowl, combine dry ingredients—flour(s), sugar, baking powder, and salt. Stir in milk, oil, lemon juice, lemon zest, and vanilla, mixing just until batter is smooth.
Scoop batter into paper liners, filling 3/4 full.
Bake until golden brown and center is no longer jiggly, about 20-25 minutes. Remove and let cool completely before frosting.

Lemon Frosting:

In a large mixing bowl, beat butter until creamy. Add powdered sugar 1/2 cup at a time mixing well after each addition. Halfway through adding powdered sugar, scrape down the sides of the bowl and add 1–2 tablespoons lemon juice and vanilla extract to help melt the sugar. Continue adding powdered sugar, adding 3 cups altogether (add an additional 1/2 cup if frosting is too loose or if it’s not sweet enough for your taste.) Scrape down sides and continue to beat frosting 1–3 more minutes, until light and fluffy.
Frost cooled cupcakes with an offset spatula or use a piping bag and tip to get swirls. I used a Wilton 1M tip.

Cook Time: 22 mins
Category: Cupcakes, Gluten Free, Vegan