Lemon Cupcakes with Lemon Buttercream

*Makes 12

INGREDIENTS

For batter

• 1 1/2 cups of all purpose flour
• 1/3 cup + 1 tbsp of granulated sugar
• 2 tsp baking powder
• 1/2 cup of soya milk
• 1/3 cup of canola oil
• Juice and zest of 1 lemon
• 1/4 tsp of pure vanilla extract
• A pinch of salt

For buttercream

• 1 cup of vegan butter at room temperature
• 2 cups of icing sugar
• 1/2 tsp of lemon extract

INSTRUCTIONS

Preheat oven at 350 F and line your muffin tin

Batter:

In a bowl, whisk all batter ingredients until smooth

use a 4 1/2 inch scooper and divide batter into your muffin tin

Bake for 20 min or until toohtpick comes out clean

Let your cupcakes cool down completely before adding the buttercream

Buttercream:

Whisk butter with sugar until fluffy. Add lemon extract and whisk again. Pour the buttercream into a piping bag and place in fridge to set the butter, approximatively 15 minutes.

Decorate & add toppings of your choice, sprinkles, fruit, flowers !

Enjoy !

Cristina for Peas & Peace