Lemon Cream Vegan Cupcake Recipe

Lemon Cream Cupcake


1 cup vegan margarine (80% fat is best) — softened
2 cups organic unbleached sugar
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups vegan sour cream

Frosting Ingredients

3 tablespoons vegan margarine (80% fat is best) — softened
2 1/4 cups organic unbleached sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 or 2 tablespoons soy milk (or other non-dairy milk)

Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel, and soy milk; beat until smooth.
Frost cupcakes.


In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and applesauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.