Lemon Cupcakes with Lemon Buttercream

Is lemon your favorite flavor?

Oh good, now I feel like I’m talking to my husband!  He’s lemon crazy, so while I’d reach for chocolate first for any dessert, he’s always super excited when I make a dessert that’s fruity and bright! For Valentines Day, instead of a traditional chocolate dessert, I made him these Lemon Cupcakes.

Ingredients

Lemon Cupcakes (regular or gluten-free)

• 1/3 cup almond milk (or other milk of choice)
• 3 tbsp lemon juice
• 1 1/3 cup flour (regular or gluten-free all purpose, I use Bob’s Red Mill 1-to-1)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, melted (or butter)
• 1 cup sugar
• 1 tsp vanilla
• zest of 2 lemons
• 2 eggs

Lemon Buttercream Frosting

• 1/2 cup butter, softened
• 2 tbsp lemon juice
• zest of 1 lemon
• 1 tsp vanilla
• 2 cups powdered sugar

High Altitude Adjustment: Use only 3/4 tsp baking powder.

Instructions

Lemon Cupcakes:

1. In a small bowl, combine your milk and lemon juice and let them sit for a few minutes to sour, to create your “buttermilk.”
2. Preheat your oven to 350 and line a muffin pan with cupcake liners (and lightly spray them with nonstick spray too!).
3. In a small mixing bowl, stir together your dry ingredients (flour, baking powder, salt).
4. In a large mixing bowl, whisk together your coconut oil and sugar. Add in your vanilla, lemon zest, and eggs and whisk together again. Lastly, add in your “buttermilk” and stir till all is well incorporated. 
5. Pour your dry ingredients into your wet ingredients and stir until you have a nice, thick cupcake batter. 
6. Read more please visit: milehighmitts.com

Tweet

Subscribe to receive free email updates: