Lemon Zest Delight Cupcakes
Indulge in these delightful cupcakes bursting with vibrant lemon flavor! Perfectly vegan and incredibly moist, these Lemon Zest Delight Cupcakes are sure to brighten your day. Made with fresh lemon juice and zest, they are a perfect treat for any occasion. The light and fluffy texture combined with a creamy lemon frosting creates an irresistible dessert experience. Serve these at parties, picnics, or simply as a sweet pick-me-up. They are crafted using rice and soy milk to ensure everyone can enjoy these delicious treats without sacrificing flavor!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 1/3 cups (Sifted)
Baking powder
1/2 teaspoon (Sifted with flour)
Baking soda
3/4 teaspoon (Sifted with flour)
Salt
1/4 teaspoon (Sifted with flour)
Canola oil
1/4 cup (Measured)
Sugar
2/3 cup plus 2 tablespoons (Measured)
Rice milk
1 cup (Measured)
Vanilla extract
1 teaspoon (Measured)
Lemon juice
1/4 cup (Freshly squeezed)
Lemon zest
1 tablespoon (Freshly grated)
Vegan margarine
1/4 cup (Softened (non-hydrogenated))
Soy milk
1/4 cup (Measured)
Confectioners' sugar
2 cups (Sifted)
Additional lemon juice for frosting
2 tablespoons (Freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners.
2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
3
In another mixing bowl, whisk together the canola oil, 2/3 cup of sugar, rice milk, vanilla extract, lemon juice, and lemon zest until well combined.
4
Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
5
Divide the batter evenly among the muffin tin cups, filling each about 2/3 full.
6
Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8
For the frosting, beat the softened vegan margarine in a bowl using a hand mixer until light and fluffy.
9
Gradually add the soy milk and lemon juice, mixing until smooth.
10
Incorporate the sifted confectioners' sugar, mixing until the frosting reaches a creamy consistency.
11
Once the cupcakes are completely cooled, generously frost each cupcake and optionally, decorate with additional lemon zest or grated lemon peel.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of these cupcakes?
The cupcakes feature a vibrant lemon flavor from fresh lemon juice and lemon zest.
Are the Lemon Zest Delight Cupcakes vegan?
Yes, these cupcakes are perfectly vegan and use no animal products.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many cupcakes does this recipe make?
This recipe is designed to fill a standard 12-cup muffin tin.
What type of flour is used?
The recipe calls for 1 1/3 cups of sifted all-purpose flour.
What type of milk is used in the batter?
One cup of rice milk is used in the cupcake batter.
What type of milk is used in the frosting?
One quarter cup of soy milk is used to make the lemon frosting.
What kind of oil is recommended?
The recipe uses 1/4 cup of canola oil.
How much lemon zest is required?
You will need 1 tablespoon of freshly grated lemon zest for the batter.
How long should the cupcakes bake?
The cupcakes should bake for 17 to 20 minutes.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
How full should I fill the muffin liners?
Fill each muffin tin cup about 2/3 full with the batter.
What is the key to the cupcake texture?
The combination of rice milk and soy milk ensures a light, fluffy, and moist texture.
Is there vanilla in this recipe?
Yes, the batter includes 1 teaspoon of vanilla extract.
How much sugar goes into the batter?
The batter requires 2/3 cup plus 2 tablespoons of sugar.
What kind of sugar is used for the frosting?
Two cups of sifted confectioners' sugar are used for the frosting.
Should the dry ingredients be sifted?
Yes, sifting the flour, baking powder, baking soda, and salt ensures even distribution.
What is the first step of the instructions?
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin.
Can I overmix the batter?
No, you should stir gently until just combined as a few lumps are okay.
How long should cupcakes cool in the tin?
Let them cool in the tin for 5 minutes before moving them to a wire rack.
What is the frosting base?
The frosting starts with 1/4 cup of softened non-hydrogenated vegan margarine.
What equipment is needed for the frosting?
A hand mixer is recommended to beat the margarine and sugar until creamy.
How much lemon juice is in the frosting?
The frosting uses 2 tablespoons of freshly squeezed lemon juice.
Can I add decorations to the cupcakes?
Yes, you can optionally decorate them with additional lemon zest or grated lemon peel.
Are these cupcakes suitable for parties?
Yes, they are perfect for parties, picnics, or as a sweet treat.
How much baking powder is used?
The recipe calls for 1/2 teaspoon of baking powder.
How much baking soda is used?
The recipe calls for 3/4 teaspoon of baking soda.
Is salt included in the recipe?
Yes, 1/4 teaspoon of salt is sifted with the dry ingredients.
What type of margarine should I use?
Use softened, non-hydrogenated vegan margarine.
Are these cupcakes easy to make?
Yes, they are tagged as an easy-to-make dessert.