Description
These healthy vegan cupcakes are sugar-free, whole grain, and have incredible lemon flavor.
Ingredients
Scale
- 3 tablespoons ground flaxseed meal + 1/4 cup water
- 1 1/2 cups whole wheat pastry flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 lemons, zested
- 1/2 cup Earth Balance Vegan Buttery Sticks, at room temperature
- 1 cup xylitol or organic sugar
- 1 teaspoon vanilla extract
- 2–3 drops lemon essential oil 1 teaspoon lemon extract (optional)
- 1/2 cup unsweetened non-dairy milk (such as almond milk)
- 1/4 cup freshly squeezed lemon juice
- for the frosting
- 3/4 cups Earth Balance Vegan Buttery Sticks, At Room Temperature
- 3– 3 1/2 cups powdered sugar (homemade sugar-free variety or regular)
- 1 teaspoon vanilla extract
- 1–2 tablespoons fresh lemon juice
- 1–2 drops lemon essential oil (optional)
- zest from an extra lemon, for garnish, if desired
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners.
- Mix the flaxseed meal and water together and set aside to allow it to gel.
- Whisk together the flour, baking powder, and salt in a small bowl and set aside.
- Zest the lemons and set the zest aside in a small bowl.
- In the bowl of your electric mixer, beat the butter until it’s creamy. Add the xylitol or sugar and beat on medium speed until the mixture is fluffy, about 2-3 minutes.
- Add the flaxseed+water mixture (which should be gel by now) until it is incorporated. Add the vanilla extract, lemon essential oil, and lemon zest until incorporated.
- With the mixer on low speed, add in half of the flour mixture. Then slowly add the milk and lemon juice. Add the remaining dry ingredients and beat until combined.
- Fill the cupcake liners 3/4 of the way full and bake in the preheated oven until the tops are set, 20-24 minutes. Allow to cool completely before frosting.
- To make the frosting, beat the Earth Balance Vegan Buttery Sticks on low until creamy. Gradually add the powdered sugar until combined, and then increase the speed and beat until fluffy. Add 1 tablespoon of lemon juice and lemon essential oil (if using). Add an additional tablespoon of lemon juice if the frosting seems to thick or you want extra lemon flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 326
- Sugar: 46g
- Sodium: 242mg
- Fat: 17.5g
- Carbohydrates: 57.8g
- Protein: 2.6g