Vegan lemon cupcakes with white chocolate frosting, a sweet lemon-y treat perfect for Easter or a Springtime celebration
With Easter just a few days away I’ve got the perfect cupcakes to celebrate with because Easter isn’t all about chocolate, amongst all of the eggs and chocolate shaped bunnies there’s definitely room for a cake (or two). Especially one with a wonderful citrus aroma.
These lemon cupcakes have a lovely, zesty flavour, making them ideal for any springtime celebration. They’re topped with a swirl of white chocolate buttercream that pairs beautifully with the hint of fresh lemon.
I have been dreaming of these cupcakes for sometime now, and after a couple of failed attempts and persistence I finally have cupcakes that are light, fluffy and delicious.
Free-from baking can be a little tricky, but after the success of my last cake, and the amount of time I’ve spent developing this recipe my love and interest in baking has grown so I’m really happy to be sharing these cupcakes with you. I’m hoping to experiment with different flours next but for now I leave you with these simple Spring inspired cupcakes.
These Vegan Lemon Cupcakes are:
& Topped with a delicious white chocolate buttercream
Vegan Lemon Cupcakes with White Chocolate Frosting
- 250g / 1 ½ cup gluten-free self-raising flour (I used Doves Farm)
- 210g / 1 cup of caster sugar
- 240 ml / 1 cup of dairy-free milk
- 120ml / ½ cup coconut oil, melted
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tsp. baking powder
- 10 cupcake cases
- 400g / 2 ½ cups icing sugar
- 240g / 1 cups of dairy-free butter
- 60ml / ¼ cup cacao butter, melted
- Preheat the oven to 180c
- Place the flour into a bowl and mix in the rest of the dry ingredients
- In a jug, mix together the dairy-free milk, oil, lemon juice and zest and allow to stand for a few minutes
- Pour the wet ingredients into the dry and mix until you have a smooth batter
- Divide the mixture between 10 cupcake cases, using approx. ¼ cup of batter per case
- Bake in the oven for 15-20 minutes, until a cake tester comes out clean
- Leave the cupcakes to cool completely on a wire rack before frosting
- Beat the butter and half of the icing sugar in a bowl until smooth
- Keep adding in the rest of icing sugar, bit by bit, until creamy and smooth
- Add in the melted cacao butter and mix until smooth (the frosting should now be thick)
- Transfer the frosting to a piping bag using a star shaped nozzle. Decorate each cake with a swirl of buttercream
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.