Looking for an easy dessert recipe this Easter season? Well look no further!
I really love these cupcakes. I mean after all, nothing says spring quite like a batch of vanilla cupcakes with fresh lemon buttercream. They are light and delicate – moist and delicious. And I did use half whole wheat flour – because I like to experiment to see what recipes can be slightly health-ified (is that a word?) but you can use just all-purpose flour. The lemon butter cream (which I didn’t health-ify at all) was out of this world. So good! So good in fact, that I wanted to just eat that frosting on its own… And okay, I’ll admit – I did!
To make these extra special for the kids, I just topped them with a marshmallow Peep and served them on a platter with Easter “grass” and a few jelly beans. It was easy and cute.
At least my kiddos thought so 😉
- 1 cup white flour
- 3/4 whole wheat flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 cup warm water
- 1/3 cup sunflower oil (or canola)
- 1 tablespoon vanilla
- 1/2 cup of Vegan Butter or 1 stick softened butter
- 3 cups of powdered sugar
- juice of 1 lemon
- zest of 1 lemon
- Preheat the oven to 35o degrees. Prepare 12 count muffin tin with cupcake liners or by spraying with cooking spray.
- In a large bowl (I like to use one with pour spout) add the whole wheat flour, all purpose flour, sugar, salt, baking soda, and baking powder. Whisk to combine.
- One at a time, add in the 4 wet ingredients. Add the vinegar, then the warm water, followed by your oil and then the vanilla, whisking after each addition. Be careful not to over-mix. As soon as the mixture has come together and there is no dry ingredients on the sides or bottom of the bowl - stop mixing.
- Carefully pour into the muffin liners. Bake for 15-18 minutes or until toothpick comes out clean. Cool completely before frosting.
- While they bake, you can make your buttercream frosting! Start by beating the lemon zest and softened Earth Balance Spread or butter with a hand mixer.
- Now gradually add in the powder sugar, a little bit at a time so you don't have it all over your kitchen. I used 3 cups of powdered sugar but you might need a little bit more of less.
- This is also when you will add in the lemon juice. There is no hard and fast rule for how much juice to add. I think I used a teaspoon and a half. The lemon juice boosts up the lemon flavor, but also helps ensure that you get a frosting that you like the feel of. I prefer a stiff but spreadable buttercream - less messy for the kids but it's your call!
- Scoop out about 1-2 Tablespoons of buttercream onto each cupcake first. Then carefully spread onto each cupcake. You don't want to pick up your knife a lot when you frost these cupcakes. They are delicate and will fall apart easily. You basically want to smooth out the mound of buttercream.
- If you aren't going to be eating these right away. Store them in the fridge as warmer temperatures might make your frosting a little too soft.