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Vegan lemon cupcakes with lemon buttercream

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Adjust Servings:
220 g Self-raising flour
210 g Caster sugar
1 tsp Baking powder
240 ml Soya milk Coconut milk or similar
80 ml Olive oil
1 tblspn Apple cider vinegar
2 Lemon
1 tsp Vanilla
2 tsp Lemon essence
350 g Icing sugar
75 g Margarine Pure or similar
75 g Trex Crisco etc
1 tsp Lemon essence
2 tblspn Lemon juice only
a few drops Food colouring

Vegan lemon cupcakes with lemon buttercream

      • Serves 12
      • Medium


      • Cupcakes

      • Buttercream



      Vegan lemon cupcakes with lemon buttercream

      These vegan lemon cupcakes with lemon buttercream are light and fluffy.  I have experimented with recipes and so far this has achieved the best result.  Obviously, I will continue experimenting with these.  The buttercream is delicious and just sweet enough.  I have noticed that roughly a 1:2.5 of  margarine to icing sugar yields the best result.  Furthermore, splitting the margarine amount to 50% margarine and 50% Trex means that the piped buttercream keeps it’s shape.  Consequently, I will be using this ratio in the future recipes that include buttercream.  I will also do a separate buttercream recipe and link to it from here once I have done so.

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      First of all, sift the flour and baking powder into a mixing bowl and whisk the sugar in until evenly distributed.
      Preheat the oven.
      Grate the zest of the lemons and extract the juice.


      Put the zest, two tablespoons of lemon juice, milk, oil, apple cider, lemon and vanilla essence into a bowl.
      Mix slowly together with a spoon and leave to combine for a few minutes.
      Obviously, you can use your preference of milk and oil, I just used what was immediately available.


      Pour the liquid into the dry ingredients and slowly whisk together until a smooth batter is achieved.
      Place cupcake cases into the cupcake tray.
      Fill the cases about 2/3 to 3/4 full of batter and no more.


      Place into the centre of the oven and bake for around 20 minutes.
      Keep an eye peeled from around trhe 15 minute mark though, to be safe.
      Probably yours will be ready around about the 20 minute mark, although ovens vary.


      When a cocktail stick can be extracted from a cupcake not covered in batter they should be ready.
      Remove from the oven and leave to cool on a rack, while this is happening, prepare the buttercream.
      Beat the margarine and Trex together until light and fluffy.


      Slowly beat in the sifted icing sugar until combined.
      You will have to use a silicone spatula to scrape down the sides to ensure all is combined.
      Add the lemon and vanilla essence along with a tablespoon of lemon juice and beat until mixed.


      Slowly add the remaining lemon juice until a suitable piping consistency is achieved.
      For me, this is when I tap a finger against the mixture and part of my finger tip comes away with buttercream on, but is not completely covered!
      Prepare your piping bag with the nozzle of choice - this time I used the 2D piping tip.


      Hold the bag in one hand, nozzle down and turn the top of the bag down over the sides of your hand.
      Fill the bag with buttercream and jog the bag up and down before unfolding the bag and twisting the open end tightly closed.


      Holding the bag vertically above a cupcake, slowly apply even pressure and pipe a nice spiral of buttercream onto each cupcake.
      Decorate with whatever toppings you wish.
      Finally, enjoy the cupcakes!


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