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Sunshine’s sweet lemon cupcakes are incredibly fluffy, moist, and bursting with …

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Sunshine’s sweet lemon cupcakes are incredibly fluffy, moist, and bursting with lemon flavor! Topped with lemon buttercream frosting. The citrus flavor is the perfect balance of sweet and tangy, and perfect for the weekend!⁠

For the Cupcakes:⁠
213g cup all-purpose flour ⁠
200g granulated sugar ⁠
zest of two lemons⁠
1/4 tsp baking soda⁠
1 1/2 tsp baking powder⁠
1/4 tsp kosher salt⁠
170g3/4 cup unsalted butter, melted⁠
2 eggs room temperature⁠
120mL soy yogurt, room temperature⁠
60mL plantbase milk, warm⁠
60mL cup lemon juice ⁠

For the Buttercream:⁠
226g butter ⁠
540g cups powdered sugar ⁠
1/4 tsp salt⁠
1/4 cup lemon juice⁠
2 tbsp lemon zest⁠

For the Cupcakes:⁠
Preheat the oven to 180°C. Line the cupcake tin with paper.⁠
Add the sugar and lemon zest to a bowl, combine and set aside.⁠
Sift the flour, baking soda, baking powder, and salt into a large bowl then whisk together and set aside.⁠
Add the eggs, milk, melted butter, lemon juice, yogurt, and sugar to a medium bowl and whisk together.⁠
Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 180°C then reduce temperature to 175°C and bake another 10-12 or until the springy to the touch.⁠

For the Buttercream:⁠
Cream the butter, salt, and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.⁠

Scrap the bowl down and pour in the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate once the cupcakes have cooled. ⁠