Sweetheart Raspberry Lemon Cupcakes
Add a ½ teaspoon of lemon extract for extra lemony goodness, in these sweet and tart cupcakes. Or omit the raspberries and add 3 tablespoons of poppy seeds for lemon poppy seed cupcakes. Sweet and tart—sweetheart! Get it?
INGREDIENTS | YIELDS 18 CUPCAKES
- ½ cup vegan margarine, softened
- 1 cup sugar
- ½ teaspoon vanilla
- ⅔ cup soy milk
- 3 tablespoons lemon juice
- Zest from 2 lemons
- 1¾ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup diced raspberries, fresh or frozen
Preheat oven to 350°F and grease or line a cupcake tin.
Beat together the margarine and sugar until light and fluffy, then add vanilla, soy milk, lemon juice, and zest.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Combine flour mixtures with wet ingredients just until mixed. Do not overmix. Gently fold in diced raspberries.
Fill cupcakes about ⅔ full with batter and bake immediately for 16–18 minutes or until done.
PER 1 CUPCAKE
Calories: 139 | Fat: 5g | Sodium: 182mg | Fiber: 1g | Protein: 2g
Raspberry Cream Cheese Frosting
Combine a half container vegan cream cheese with ½ cup raspberry jam and 6 tablespoons of softened vegan margarine. Beat until smooth, then add powdered sugar until a creamy frosting forms. You'll need about 2½ cups. Pile it high and garnish your cupcakes with fresh strawberry slices or pink vegan candies.