Lemon Drizzle Cupcakes
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Lemon Drizzle Cupcakes

Recipe by The Little Blog of Vegan
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 200 g caster sugar

  • 275 g self-raising flour

  • 1 tsp baking powder

  • Zest and juice of 1 lemon

  • 165 ml sparkling water

  • 100 ml light olive oil

  • 350 g dairy-free butter

  • 380 g icing sugar

  • 1 tsp vanilla extract

Directions

  • Preheat the oven to 190°C. Line a cupcake tray with cases.
  • In a large mixing bowl, combine the caster sugar, the flour, the baking powder, and the lemon zest.
  • Slowly add the lemon juice, the water, and the oil. Mix until just combined and smooth.
  • Fill each cupcake case with batter, about 3/4 full.
  • Bake for 20 to 25 minutes, or until a skewer comes out clean.
  • Remove from tray and place on a cooling rack.
  • To make a buttercream, whip the dairy-free butter in a bowl. When smooth, creamy, and light in colour, sift in the icing sugar and drizzle in the vanilla extract. Mix until fluffy and fully combined.
  • Top the cupcakes with the buttercream.

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