Vegan, Gluten Free Lemon Cupcakes
Nothing screams springtime quite like a batch of these Vegan Gluten-Free Lemon Cupcakes!
Ingredients
1/4 cup coconut oil
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3/4 cup of Good Karma Unsweetened Flaxmilk + Protein
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10 tablespoons of lemon juice
2 tablespoon of lemon zest (very ground)
12 tablespoons of maple syrup
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1 1/4 cup almond flour
1/4 cup of cassava flour
1 cup of coconut flour
5 tablespoons of maple syrup
8oz. of vegan cream cheese
2 tablespoons of Good Karma Unsweetened Flaxmilk + Protein
3 tablespoons of lemon juice
2 tablespoon of lemon zest (very ground)
1 teaspoon of vanilla extract
Cupcake Ingredients
Frosting Ingredients
Directions
Cupcake Directions
Preheat oven to 350F
Let's start with the coconut oil (make sure it's very soft or liquid, but not boiling or steaming). Add in flaxmilk, lemon juice, lemon zest, and maple syrup.
Stir in almond flour, cassava flour, coconut flour, baking soda and baking powder. Mix well until fully smooth. If needed or too dry, add in a splash of flaxmilk.
Add mixture to cupcake tins (created about 24 cupcakes) and bake for 15-20 minutes or until slightly golden. Add to wire rack for cooling and before piping frosting.
Frosting
In bowl mixer, start with the cream cheese first. Add in lemon zest and vanilla extract. Add in the Flaxmilk, lemon juice, maple syrup slowly to make sure mixture does not become too watery. Mix until all elements are completely smooth.
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