vegan lemon poppyseed cupcakes
 
Prep time
Cook time
Total time
 
If you're a lemon fan, you will love these Vegan Lemon Poppyseed Cupcakes! They are packed with citrus flavors thanks to fresh lemon zest, lemon juice, and lemon extract both in the cake and the frosting.
Author:
Recipe type: Cupcakes
Serves: 20
Ingredients
  • *for the lemon cupcakes*
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • zest of 1 lemon (about 1 tbsp)
  • 3 tbsp poppyseeds
  • ¼ cup vegan butter, at room temperature
  • ⅓ cup nondairy yogurt
  • ¼ cup vegetable oil
  • 1 tbsp lemon extract
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened nondairy milk
  • ⅓ cup lemon juice
  • *for the frosting*
  • ½ cup shortening
  • ½ cup vegan butter
  • zest of 1 lemon (about 1 tbsp)
  • juice of 1 lemon (about 2 tbsp)
  • 4 cups powdered sugar
  • 1 tbsp lemon extract
  • pinch of salt
  • yellow food coloring, if desired
Instructions
  1. First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 20 muffin liners.
  2. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
  3. In the bowl of a stand mixer, combine the sugar, flour, baking powder, baking soda, salt, lemon zest, and poppyseeds.
  4. Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
  5. In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt and lemon & vanilla extracts, nondairy milk, and lemon juice. Add them to the dry ingredients. Beat on medium-low until smooth and creamy.
  6. Divide batter evenly among the prepared cupcake liners. Bake cupcakes for 20-25 min until they are fluffy and a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, prepare the frosting.
  8. In the bowl of a stand mixer, beat the shortening, vegan butter, lemon zest, lemon juice, and lemon extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt and some food coloring if desired. You can add a few spoonfuls of nondairy milk if it's too thick.
  9. When the cupcakes are cooled completely, decorate them with the frosting. I used a 1M tip, and decorated the cupcakes with a small piece of lemon slice and extra poppyseeds. Enjoy!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2020/06/vegan-lemon-poppyseed-cupcakes/