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It is officially spring and I am obsessing over all things LEMON lately, hence the cupcakes.
These Vegan Lemon Cupcakes are moist, delicate, and are infused with lemon flavor. Then this easy vegan recipe is topped with a lemon frosting.
How to Make Vegan Frosting
For this recipe, I made a basic frosting base, which consists of vegetable shortening, powdered sugar, lemon juice, and water.
Just add all of these ingredients to a bowl and blend until it is all whipped up and uniform.
If the frosting is too thin, just add more powdered sugar until it reaches the desired thickness. If it is the opposite of this, then just add water or non-dairy milk 1 teaspoon at a time.
Some Final Thoughts & Tips:
On Storing: Store your leftover cupcakes in an airtight container for up to one week.
Want to use Coconut Oil or Vegan Butter? Sure, just use 1/2 cup of it!
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If you try out this recipe make sure to let me know! Leave a comment, rate it, and don’t forget to tag a photo #underthewillow on Instagram.
