Vegan Lemon Cupcakes Recipes

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
• Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
• For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
• For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
• To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.

Steps:

• 1. Combine milk with apple cider vinegar and set allow to "curdle.".
• 2. Add sugar, oil, vanilla, lemon extract, lemon juice and zest to milk mixture.
• 3. Sift dry ingredients and add to wet ingredients with whisk until smooth--don't overmix though.
• 4. Fill cupcake tins (lined with paper liners) 3/4 full.
• 5. Bake for 350 degrees for 18-20 minutes.

Steps:

• Preheat oven to 350, line pans with paper liners. W.
• hisk together soy milk and vinegar in large bowl and set aside to curdle.
• Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
• In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
• Fill cupcake liners 2/3 full and bake 20-22 minutes.