VEGAN LEMON POPPY SEED CUPCAKES WITH LEMON CREAM CHEESE FROSTING

I love the fresh smell of zested lemons. The freshness just really lifts my spirit. One of my favourite flavour combinations with lemons is poppyseeds. Not only do the flavours go well together, I think that incorporating poppy seeds in recipes adds that extra bit of crunch. In this cup cake recipe, I used quite a bit of lemon, both in the actual cupcake and in the frosting, and boy it tastes good. Even if you think making cupcakes is too much of a hassle, make this frosting, it is divine!

The recipe for the cupcakes is based on a vegan vanilla cupcake recipe, that can be found here (https://chocolatecoveredkatie.com/vegan-vanilla-cupcakes-recipe/) however, I changed some of the ingredients and baking time, and of course the flavours. However, if you are looking for a basic vanilla cupcake recipe, definitely check that one out.

For the frosting you need some kind of vegan cream cheese, and one of the kinds you can get at the Albert Heijn is the Oatly variety. Not only do I think it tastes great and has a lovely creamy texture and flavour, it is also palm oil free, which is an added bonus. Adding the lemon zest in this frosting as well, really ties this recipe together. Feel free to make the frosting less sweet by adding less sugar, or by increasing the tartness by adding more lemon juice!

Ingredients for approximately 7 cupcakes:

  • Dry:
    • 125 grams of flour
    • 1 tsp baking powder
    • A pinch of salt
    • 20 grams of poppy seeds
    • The zest of one lemon
  • Wet:
    • 100 mL of soy milk
    • 2 tbsp. of sunflower oil*
    • 1 tbsp. of apple sauce*
    • 10 mL of cider vinegar
    • 60 grams of sugar
    • A drop of vanilla extract
  • Frosting
    • 70 grams of Oatly original spread
    • 20 grams of powdered sugar
    • The zest of one lemon
    • 5-10 mL of lemon juice, to make the frosting the desired thickness

Instructions:

  1. Preheat your oven to 180 degrees Celsius
  2. Line a muffin tin with paper liners
  3. Mix your wet ingredients together and leave to stand for at least 10 minutes, the soy milk will curdle; this is a good thing
  4. Mix together your wet ingredients and when your wet mix is ready, mix together until a batter forms; don’t over mix!
  5. Pour your batter into the liners and bake for around 17-20 minutes, until a toothpick inserted comes out clean and the cupcakes have risen nicely
  6. Let cool
  1. Mix your frosting ingredients together until smooth; keep covered in the fridge and frost the cupcakes just before eating them
  2. Enjoy!

*NOTE: I think adding 3 tbsp. of oil instead of 2 tbsp. of oil and 1 tbsp. of applesauce makes the cupcakes a bit easier to remove from the liner, however, the taste and texture of these cupcakes is fabulous either way, so the choice is up to you!

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