VEGAN LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
- In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
- Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
- For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
- For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
- To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.
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Shelby Wood
[email protected]I'm not sure what I did wrong, but my cupcakes didn't turn out as well as I hoped.
Rhylee Evans
[email protected]These cupcakes are perfect for any occasion!
Ashfaq Hussain
[email protected]I used a different type of frosting and it turned out great.
micheal tatek
[email protected]These cupcakes are so beautiful and delicious. I'm definitely making them again.
Abdulhameed Muhd
[email protected]The cupcakes were a bit dry, but the frosting was delicious.
Sarah Falconer
[email protected]These cupcakes are a bit too sweet for my taste, but they're still good.
Faaria Hassan
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great!
javed iqbal
[email protected]These cupcakes are so moist and fluffy. I love the lemon flavor.
Olobo Lawrence
[email protected]I'm making these cupcakes for the second time and they're just as good as I remember!
Eddie Tapia
[email protected]These cupcakes are perfect for spring or summer!
Valentine Jimmy
[email protected]Not a fan of the lemon buttercream, but the cupcakes themselves were great.
Fk
[email protected]Delicious! Will definitely make these again.
Osama Ezzat
[email protected]These cupcakes are so cute and festive! I made them for a party and they were a huge hit.
Tech Nik
[email protected]The cupcakes were easy to make and turned out beautifully. The frosting was a bit difficult to spread, but it tasted delicious.
Md Anuwer
[email protected]These cupcakes were a bit too tangy for my taste, but my friends loved them! I think next time I'll use less lemon juice in the batter.
Dashrath Chaudhary
[email protected]Followed the recipe exactly and the cupcakes turned out perfect! I used a mix of blueberries, raspberries, and blackberries for the filling and they were so juicy and flavorful.
Edwin Lovett
[email protected]I'm not vegan, but these cupcakes were so good, I didn't even miss the dairy! The lemon flavor was amazing and the frosting was to die for.
Mehwish Ashiq
[email protected]These vegan lemon cupcakes were a delight! The texture was fluffy and moist, and the lemon flavor was perfectly balanced - not too tart, not too sweet. The fresh berry filling and lemon buttercream were both delicious additions that elevated the cupc