(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees F. Prepare the 12-cup muffin pan with cupcake liners.
Combine the Country Crock® Plant Butter and sugar together in the bowl of a stand mixer with a paddle attachment or use a handheld mixer. Beat together on medium- high speed until creamed. About 2 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, then the vanilla extract, and beat on medium-high until combined for about a minute. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt together.
Pour dry ingredients, slowly, on low speed, into the wet ingredients. Gently add the almond milk, fresh lemon juice and lemon zest until combined. Be careful not to overmix the batter.
Using a medium sized-ice cream scoop, spoon the batter evenly into the cupcake liners. Fill 2/3 full.
Place into the oven and bake for 18-20 minutes. Insert a toothpick in the middle and if it comes out clean, they are done.
Slice your lemon into circles and then quarters for garnish. You can also sprinkle lavender to garnish as well. (optional)
Remove from the oven and let cool completely before frosting.
Pipe the icing onto cooled cupcakes and garnish with a lemon quarter and a sprinkle of lavender.
Lavender Buttercream Frosting
Place the plant butter in a mixing bowl and beat with a hand mixer until smooth.
Add half of the confectioner's sugar and 2 tablespoons of almond milk and both the lavender and vanilla extracts. Mix until combined. Then add the remaining sugar and mix until smooth. If too thin, add an additional 1/2 cup of confectioner's sugar and repeat until desired consistency. If too thick, add a tsp of almond milk and mix.”
Add the violet gel coloring and mix until the desired shade of purple is reached.
Transfer to a piping bag and using a closed star piping tip, pipe onto the lemon cupcakes.
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