I’m so excited to share these adorable lemon & jelly bean cupcakes with you! With the fluffiest lemon cupcakes you’ll ever try, topped with a zesty lemon buttercream and vegan-friendly jelly beans as a sweet alternative to mini eggs.
Kids will love these (and so will adults!)
For the Base:
- 240ml almond milk
- Juice and zest from 1/2 medium lemon (save other half for frosting)
- 150g self-raising flour
- 2 tbsp cornstarch
- 80ml sunflower oil
- 150g caster sugar
- 1 tsp vanilla extract
For the Icing:
- 150g dairy-free butter
- 280g icing sugar
- Juice and zest of 1/2 lemon
- Vegan-friendly jelly beans
Preheat the oven to 180°C and line a cupcake tray with eight liners.
Mix the almond milk, lemon juice and zest together in a jug to "curdle" slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.
Add the oil, sugar and vanilla to the almond milk. Then mix the wet ingredients into the dry and whisk until smooth.
Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you're dividing up your mix use a 1/4 measuring cup to scoop the batter into the cases. This way, you know you're getting the same amount for each cupcake plus it helps to avoid any drips!
Leave to cool completely before decorating.
Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.
Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.
Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!