Spring has sprung which means dining al fresco, bocce ball tournaments, and tip toeing through the tulips. Stop and smell the roses with your sweetheart in one hand and a delicious sweet treat in the other that will make you want turn to them and say "pucker up butter cup."
Join The Singing Baker as she frolics, serenades, and rings in spring with a lemon cupcake that will make you want to dance and sing "let the sunshine in!"
Prep Time: 30 min
Cook Time: 15 min
Yield: 12 Cupcakes
Lemon Cupcake
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
2 Tbsp + 1 tsp of Lemon Juice
1/3 Cup Oil
1/2 tsp Vanilla
Zest of one Lemon
3/4 Sugar
1 1/3 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
2 Tbsp Corn Starch
1/4 tsp Salt
Cupcakes:
Preheat oven to 350 and line a cupcake tin with cupcake liners. In a liquid measuring cup, pour in the non-dairy milk and 1 tsp of lemon juice and set aside. In the bowl of a mixer, pour in oil, vanilla, lemon juice, lemon zest, and sugar. Mix together with the paddle attachment. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth. Fill cupcake liners 3/4 of the way full and bake for 15 minutes or until a toothpick comes out clean. Cool completely before serving.
Goat Cheese Frosting:
4 Cups Confectioners Sugar
1/2 Cup Unsalted Butter - softened
1/2 Cup Goat Cheese
1 tsp Vanilla
3-5 Tbsp water
Raspberries for garnish
Directions:
In the bowl of a mixer combine the butter, vanilla, and 2 Tbsp of water and mix together with the paddle attachment. Add two cups of the sifted confectioners sugar and stir until combined. Add the remaining sifted sugar and 1 Tbsp of water. Add water as needed until the texture of the frosting is light, airy, and has smooth, soft peaks - about 2-5 minutes. Frost cooled and top with a raspberry for garnish, or store the frosting in an airtight container in the refrigerator covered for up to 3 days.
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