Vegan Lemon Raspberry Cupcakes
Light and fluffy lemon cupcakes topped with the creamiest raspberry frosting. This is a simple yet delicious summer treat recipe.
Ingredients
- 1 ½ cups (357g) non-dairy milk
- 1 tbsp apple cider vinegar
- ¾ cup (179g) room temperature, vegan butter
- 1 ¼ cup (312g) granulated sugar
- 1 tbsp lemon zest (about one medium lemon)
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 2 ¾ cup (354g) cake flour
- 2 ½ tsp (13g) baking powder
- ½ tsp (4g) baking soda
- ½ tsp salt
Raspberry Frosting
- 1 cup fresh or frozen raspberries
- Juice from ½ lemon
- ½ cup room temperature, vegan butter
- 3-4 cups powdered sugar
- ¼ tsp salt
Instructions
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Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Combine non-dairy milk and apple cider vinegar in a bowl. Set aside for 5 minutes. In a large mixing bowl, use a handheld mixer to cream together the vegan butter, sugar, and lemon zest until light and fluffy. Add extracts and milk mixture. Combine on low speed.
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Fold in flour, baking powder and soda, and salt using a wooden spoon or spatula. Use a small cookie scoop to fill each cupcake liner ¾ full. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely.
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While cupcakes are cooling, prepare the frosting. In a medium saucepan, combine raspberries and lemon juice. Stir to combine. Bring mixture to a low boil, then simmer for 2-3 minutes until thickened and slightly syrupy. Take off the heat and set it aside to cool completely.
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In a large mixing bowl, use a handheld mixer to cream together the powdered sugar and vegan butter. Add salt and 2-3 tbsp of raspberry compote. Combine on low speed until thick and creamy. Add more compote to achieve desired frosting consistency.
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Once cupcakes are cooled, frost and top with a fresh raspberry.