Vegan Lemon Cupcakes with White Chocolate Frosting
Welcome to our garden party! The drinks are stored in the refrigerator, the soy steaks and pasta salads are already eaten up, only the dessert is missing! For this occasion, we prepared a recipe for you, which is easy to prepare, sour and sweet at the same time and not too heavy for a chilled summer party: vegan lemon cupcakes with a buttercream made of white chocolate!
You need a muffin tin and a squeeze bag for the recipe to top the muffins with the vegan buttercream. But make sure the muffins are cooled down completely before topping them. Remove the cupcakes from the fridge at least 30 minutes before serving so the buttercream turns soft again. Just prepare the cupcakes the day before or in the morning, it's easygoing!
We're happy that iChoc supported us and this recipe. We're big fans of their plant-based chocolate bars and can only recommend their products to you! Their chocolates are great for baking, but also as a snack in between. iChoc uses 100% eco-friendly packaging, produces climate-neutral and obtains all raw materials from certified organic cultivation. Check more recipes on their blog, like these vegan coconut bars.
Vegan Lemon Cupcakes with White Chocolate Frosting
Ingredients
dough
225 g flour
170 g sugar
1 tsp baking powder
1 tsp vanilla sugar
2 lemons
150 ml sparkling water
50 ml plant-based oil (rapeseed or sunflower oil)
2 tbsp plant-based butter (for greasing the muffin tin)
2 tbsp flour
creme
- 160 g vegan white chocolate (e.g., “White Vanilla“ from iChoc)
- 180 g plant-based butter (room-temperatur)
- 250 g powdered sugar
decoration
- 1 lemon
- 100 g colorful, vegan sprinkles
Instructions
cupcake dough
- For the dough, mix flour, sugar, baking powder and vanilla sugar in a bowl.
- Zest and squeeze two lemons. In the end, you should get about 100 ml of fresh lemon juice.
- Add the lemon zest, lemon juice, sparkling water, and oil to the dry ingredients and mix only as long as necessary.
- Grease a muffin tin with plant-based butter and sprinkle with flour. Pour the dough in the 12 muffin molds and bake at 180° C in a preheated oven for 20 minutes. Let cool down completely.
white chocolate frosting
- Melt the plant-based white chocolate in a water bath and allow to cool for about 10 minutes. The chocolate should be lukewarm.
- Whip the plant-based butter in a kitchen machine or with a blender for one minute.
- Gradually add the powdered sugar until a fluffy mass formes.
- Now add the white chocolate and continue whipping until a homogeneous mass obtained. Let the frosting chill for 10 minutes in the fridge.
serve
- Spoon or pipe the frosting onto the cooled cupcakes. Top each cupcake with sprinkles and a piece of lemon or a piece of white chocolate and serve.
