Vegan Lemon Cupcakes With Fresh Berry Filling And Lemon Buttercream
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 tbsps
Applesauce170 g
Soy Milk2 tbsps
Vanilla Extract4 tbsps
Lemon Zest1 tbsp
Baking Powder3 tsp
Salt1 cup
Raspberry (chopped)1 cup
Strawberry (chopped)4 cups
Powdered SugarDirections:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line standard-size cupcake pans with 16 cupcake liners
3
In a medium bowl, melt the margarine in the microwave
4
Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest
5
Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining
6
Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes
7
Cool completely
8
For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest
9
For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy
10
Add in the powdered sugar and lemon zest and continue to mix until it is fluffy
11
To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula
12
Fill the hole completely with the fruit filling
13
Using a large round frosting tip, pipe a generous amount of lemon buttercream