What’s more perfect on a hot summer day than lemonade? How about lemonade cupcakes? These vegan cupcakes are super moist and delicious, your friends won’t even know they’re vegan. They’re also made with simple ingredients that can be found in any pantry. Make these cupcakes for your next summer birthday party, poolside BBQ, bridal shower…or just because!
Makes 16 cupcakes
1 tablespoon apple cider vinegar
1 ½ cups almond or soy milk
2 cups all-purpose flour
1 cup organic cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 ½ tablespoons lemon zest
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, add apple cider vinegar to milk and let curdle for 5 minutes. In a larger bowl, mix together flour, sugar, baking powder, baking soda and salt. Add the oil, vanilla extract and lemon zest to the curdled apple cider vinegar/milk bowl and whisk together. Mix the wet ingredients with the dry ingredients. The batter will be very wet.
Grease or line your muffin tins. We made our cupcakes without liners for a more rustic look, but you can use cupcake liners for a cleaner look. Divide the batter into your muffin tins evenly. Bake for 15-18 minutes until crust is slightly golden. Set the muffin tin on a wire cooling rack and let cool before frosting.
½ cup Earth Balance butter
2 ½ cups powdered sugar
1 heaping tablespoon lemon zest
2 tablespoons fresh lemon juice
Cream together butter, sugar, lemon zest and lemon juice until the frosting looks like a thick yogurt glaze consistency. Wait until the cupcakes cool down to room temperature before frosting. This frosting does work with a piping bag, however, we used a metal frosting spatula to get the messy rustic look. We sprinkled some leftover lemon zest for a fun garnish.
Our messy & fun summer cupcakes—