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Vegan Pink Lemonade Cupcakes Zoom

Vegan Pink Lemonade Cupcakes Recipe


Bring a little taste of something sweet to your summer celebrations with these Vegan Pink Lemonade Cupcakes. Made with vegan-friendly ingredients, these tasty cupcakes are great for those with dietary restrictions…and they taste so great that no one will even realize that they’re vegan! Use Wilton Rose Icing Color to add a little tint of pink to your cupcake frosting, or leave it as is and decorate it with fresh fruit or a lemon slice.
Makes: 12 cupcakes
Skill Level: Beginner
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Step 1

Preheat oven to 350°F. Prepare muffin pan with baking cups.

Step 2

In small bowl, combine 2/3 cup almond milk and 1 tablespoon lemon juice and allow to curdle.

Step 3

In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat 5 tablespoons vegan buttery spread and granulated sugar with electric mixer at medium speed until light and fluffy. Add egg substitute and 1 tablespoon zest; mix well. Add flour mixture alternately with milk mixture, beating well after each addition. Divide batter evenly into prepared pan.

Step 4

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid to cool completely.

Step 5

For icing, in large bowl beat 1/4 cup vegan buttery spread, shortening, 1-1/2 teaspoons zest and 1-1/2 tablespoons juice with electric mixer at medium speed until light and fluffy. Add confectioners’ sugar, 1 cup at a time, beating well after each addition. If icing appears dry, gradually add 2 tablespoons milk; beat at medium speed until light and fluffy. Tint icing with rose icing color, if desired.

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Almond Milk

Almond Milk (2/3 cup for cake, 2 tablespoons (optional) for icing)

lemon juice

lemon juice (1 tablespoon for cake, 1-1/2 tablespoons for icing)

cake flour, sifted

1-1/2 cups cake flour, sifted

baking powder

3/4 teaspoon baking powder

baking soda

1/4 teaspoon baking soda

salt

1/4 teaspoon salt

butter

Softened vegan spreadable butter (5 tablespoons for cake, 1/4 cup for icing)

granulated sugar

3/4 cup granulated sugar

egg

1 vegan egg (substitute equivalent)

finely grated lemon zest

finely grated lemon zest (1 tablespoon for cake, 1-1/2 teaspoons for icing)

solid vegetable shortening

1/4 cup solid vegetable shortening

sifted confectioners' sugar

2 cups sifted confectioners' sugar

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