Vegan Lemon Cupcakes

Servings: 12 | Prep Time: 15 Minutes | Cook Time: 20 Minutes

When you are vegan even enjoying a decent desert can be a pain because there is butter in everything. This recipe fixes that issue with vegan butter and delivers a delectable treat that people won’t believe is vegan.

Ingredients:

3 tablespoons ground flaxseed meal + 1/4 cup water

1-1/2 cups whole wheat pastry flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

4 lemons, zested

1/2 cup Earth Balance Vegan Buttery Sticks, at room temperature

1 cup organic sugar

1 teaspoon vanilla extract

2-3 drops lemon essential oil 1 teaspoon lemon extract (optional)

1/2 cup unsweetened almond milk

1/4 cup freshly squeezed lemon juice

Frosting:

3/4 cups Earth Balance Vegan Buttery Sticks, at room temperature

1 teaspoon vanilla extract

3 – 3-1/2 cups powdered sugar (homemade sugar-free variety or regular)

1-2 tablespoons fresh lemon juice

Instructions:

1.      Mix together flax meal and water and set aside to let gel.

2.       In a separate bowl mix together flour, salt, and baking powder.

3.       Zest lemon and set it aside.

4.      Place buttery spread and sugar into a mixing bowl and beat until creamy.

5.      Mix in the flax mixture until it is even mixed, then add lemon oil, lemon zest, and vanilla extract until mixed evenly with all of the other ingredients.

6.      Pour half of your flour mix into the bowl and mix slowly.

7.      Mix in milk and lemon juice, then add the rest of the flour mix and continue to mix for 2 minutes.

8.      Fill cupcake liners with mixture and place them in a baking sheet.

9.       Bake in your Philips for 20 minutes at 350 degrees.

10.   While your cupcakes bake mix together the frosting.

11.   Beat the butter until smooth and slowly add in powdered sugar until creamy.

12.   Mix in the lemon juice and vanilla extract; refrigerate until ready to top cupcakes.

Nutritional Info: Calories: 132, Sodium: 60mg, Dietary Fiber: 2.1g, Total Fat: 1.0g, Total Carbs: 28.7g, Protein: 1.9g.