Vegan Lemon Cupcakes with Blueberry Frosting

Ingredients

Cupcake

• 1 cup almond milk or other plant-based milk
• 1 teaspoon cider vinegar
• 1/3 cup Earth Balance® Vegan Buttery Sticks
• 3/4 cup coconut sugar
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon lemon extract
• 2 teaspoons grated lemon peel
• 1-1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Frosting

• 1/4 cup fresh blueberries, mashed
• 1/2 cup Earth Balance® Vegan Buttery Sticks
• salt
• 2 cups confectioners' sugar 

Directions

Cupcake

STEP ONE

Preheat oven to 350°F and line muffin pan with cupcake liners.

 

STEP TWO

In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle.

 

STEP THREE

Beat together the milk mixture, 1/3 cup Earth Balance, coconut sugar, 1 teaspoon vanilla, lemon extract and lemon zest in a large bowl.

 

STEP FOUR

Sift in flour, cornstarch, baking powder, baking soda and 1/2 teaspoon salt and mix until no big lumps remain.

 

STEP FIVE

Fill cupcake liners 2/3 of the way full and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.

 

Frosting

STEP SIX

While cupcakes are cooling, prepare frosting by mixing blueberries, 1/2 cup vegan buttery sticks and dash of salt together in a large mixing bowl.

 

STEP SEVEN

Gradually add the powdered sugar and continue to mix the ingredients until they all become combined. Frost cooled cupcakes evenly with frosting.

 

Notes