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Healthy Lemon Cupcakes
Healthy lemon cupcakes with a tangy vegan lemon curd filling and a fancy cake top. A simple cupcake recipe that produces the fanciest of cupcakes. And neither the
lemon curd
nor the cupcakes use eggs or oil.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
18
Calories:
81
kcal
Author:
Dee Dine
Ingredients
Dry Ingredients
1
cup
all purpose flour
or gluten free baking flour
1 ¼
cups
oat flour
or use all purpose or gluten free baking flour
1
cup
organic cane sugar
2
tablespoon
lemon zest
2
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
salt
Wet Ingredients
6
tablespoon
aquafaba
or applesauce
½
cups
dairy free milk
¼
cup
fresh lemon juice
1
tablespoon
vanilla
Lemon Curd Filling
1
batch
vegan lemon curd recipe
Find my lemon curd recipe here
Instructions
Prep
All ingredients need to be a room temperature
Preheat oven to 350 F.
Add the lemon juice to the milk, stir and set aside.
Line baking containers with parchment and/or grease and flour.
Prepare the aquafaba. Measure out the liquid from a can of beans and set aside.
Add wet ingredients + sugar
Add the wet ingredients to a large bowl and stir until sugar is dissolved and the texture is creamy.
1 cup organic cane sugar,
2 tablespoon lemon zest,
6 tablespoon aquafaba,
½ cups dairy free milk,
1 tablespoon vanilla,
¼ cup fresh lemon juice
Add dry ingredients through a sieve
Add all the dry ingredients into the wet mixture through a fine mesh sieve.
1 cup all purpose flour,
1 ¼ cups oat flour,
2 teaspoon baking powder,
1 teaspoon baking soda,
½ teaspoon salt
Bake the cupcakes
Fill each cupcake well about ⅔ full. Bake the cupcakes at 14 minutes.
Cooling & storage
Cool cupcakes in the pan for 10 minutes, then remove and cool on a rack.
Fill with lemon curd
To make filled lemon cupcakes, cut a triangle out of the top of each cupcake. Level that cutout by remove the bottom so you have a disc.
Fill cupcake with
my cooled lemon curd
, allowing the filling to mound up at the top.
1 batch vegan lemon curd recipe
Set the cupcake cutout on top and dust with powdered sugar.
Video
Notes
*Instead of eggs, I use aquafaba which is the liquid from a can of chickpeas or use unsweetened apple sauce.
Nutrition
Calories:
81
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
256
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
26
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg