AuthorJillianGlenn
DifficultyBeginner

Yields14 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Vegan Cream Cheese Icing

1

Preheat oven to 375

2

Mix almond milk, sugar, lemon juice, melted butter, and vanilla. Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!

3

Pour the batter into 12-14 lined muffin molds. Spray a little nonstick spray onto the liners to keep the cupcakes from sticking. Bake for 25-30 minutes until the tops are golden.

4

While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese icing. Allow the cupcakes to cool and spoon the icing overtop.

Ingredients

Vegan Cream Cheese Icing

Directions

1

Preheat oven to 375

2

Mix almond milk, sugar, lemon juice, melted butter, and vanilla. Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!

3

Pour the batter into 12-14 lined muffin molds. Spray a little nonstick spray onto the liners to keep the cupcakes from sticking. Bake for 25-30 minutes until the tops are golden.

4

While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese icing. Allow the cupcakes to cool and spoon the icing overtop.

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