Baked with Love by Brittany Berlin

Author:Brittany Berlin
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2021-11-15T00:00:00+00:00

Note

To make these cupcakes nut-free, follow the nut-free options for the Vegan Buttermilk and Vegan Buttercream Frosting.

Zesty Lemon Cupcakes

YIELD: 12 cupcakes PREP TIME: 15 minutes COOK TIME: 35 minutes

If you ever need to brighten your day, these cupcakes will surely do the trick. They’re quite literally bursting with zesty flavor, but just sweet enough not to overwhelm you. Now, if you’ve never made a citrus-flavored baked treat or dessert, let me tell you that the zest is key. Learn from my mistakes: you’ll end up with a good cupcake if you forget or leave out the zest. But you’ll end up with a fantastic cupcake when the zest is in there. A little extra effort goes a long way! Now, the lemon wedges on top are totally optional, but I do love a little decoration.

2½ cups cake flour or sifted gluten-free 1-to-1 baking flour

1 cup granulated sugar or coconut sugar (see Notes, here)

1 tablespoon baking powder

2 teaspoons baking soda

1 cup Vegan Buttermilk (here)

½ cup coconut oil, melted

½ cup unsweetened applesauce

1 tablespoon grated lemon zest (about 1 lemon)

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

1 tablespoon pure vanilla extract

1 batch Vegan Buttercream Frosting (here)

12 thin lemon wedges, for garnish (optional)

1. Preheat the oven to 350°F. Place 12 cupcake liners in a standard-size muffin tin.

2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.

3. In a medium bowl, use a wooden spoon to mix together the vegan buttermilk, coconut oil, applesauce, lemon zest, lemon juice, and vanilla extract.

4. Pour the wet mixture into the dry mixture and mix just enough to combine the ingredients and remove any remaining clumps of flour. Be careful not to overmix.

5. Using a 1/3-cup measuring scoop or a 3-tablespoon cookie scoop, fill each cupcake liner three-quarters of the way full.

6. Bake for 30 to 35 minutes, until a toothpick comes out clean when inserted in the middle of a cupcake. The cupcakes should be lightly golden and bounce back at a light touch.

7. Remove from the oven and let cool for 5 minutes. Carefully invert the cupcakes onto a cooling rack and turn them right side up to cool completely, about 30 minutes.

8. When ready to frost, scoop the buttercream into a piping bag fitted with a frosting tip or into a plastic bag with a corner snipped off. Pipe the frosting onto each cupcake and top with a lemon wedge, if desired. To bake one day ahead, follow the steps through Step 7, then cover the cooled cupcakes with plastic wrap and store at room temperature. Frost the next day. To store after frosting, keep them in an airtight container in the refrigerator for up to 3 days.

Note

To make these cupcakes nut-free, follow the nut-free options for the Vegan Buttermilk and Vegan Buttercream Frosting.

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