Photo: Alexander Maasch
Vegan Lemon Cupcakes with Cream Cheese Frosting
17 ingredients
10 min + 15 min
12
openrecipes
Healthy vegan cupcakes topped with cream cheese frosting!
Estimated Nutrition (whole recipe, rough)
1225
Calories
19g
Protein
66g
Fat
142g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¾ cup FOR THE VEGAN LEMON CUPCAKES:
- 1 cup Spelt Flour
- ½ teaspoons Powdered Honey Or Coconut Sugar
- 1-¼ teaspoon Sea Or Pink Salt
- 1 teaspoon Baking Powder
- ½ cups Baking Soda
- ½ cups Plus 1 Tablespoon Almond Milk
- ¼ cups Fresh Lemon Juice
- 2 Tablespoons Neutral Oil
- 1 Tablespoon Pure Vanilla Extract
- ¼ cups Fresh Lemon Zest
- ⅓ cups FOR THE CREAM CHEESE FROSTING:
- 1 Tablespoon Earth Balance Butter
- 1 teaspoon Coconut Butter
- 1-½ cup Fresh Lemon Juice
- 1 Tablespoon Pure Vanilla Extract
- 1 Tablespoon Powdered Xylitol
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes