Tangy Lemon Cupcakes

Ingredients

Cupcakes:

• 10 oz all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar (or 2/3 cup honey)
• ½ cup salted butter (room temperature) - or use a non-dairy substitute if needed
  
• 2 eggs
• 1 cup milk mixed with 1 tbsp lemon juice (use oat or other vegan milk if needed)
  
• 2 tbsp lemon zest
• 4 tbsp fresh lemon juice 
• 1 cup frozen raspberries (or blueberries, or your fruit of choice)
  

 Frosting:

• 1 cup salted butter - or use a non-dairy substitute if needed
• 5 cups icing sugar
  
• 1 tbsp lemon zest
• 1/4 cup of freshly squeezed lemon juice
  

 

Instructions

• Cream butter and sugar (or honey) together, then add eggs, mixing well. 
• Add the dry ingredients, alternating with the sour milk.
• Add lemon juice and zest, mixing well.
• Last of all, add frozen raspberries and fold in only enough to distribute evenly.
  
• Fill cupcake papers in a cupcake pan and bake at 350F for about 20-25 minutes until tops are just starting to turn colour and a toothpick comes out clean. Makes about 16.
  
• (You can also use this to make a lemon cake - in which case use two cake pans around 6" to 8" diameter, and cook for slightly longer.)
  
• Allow to cool before adding frosting. 
• Frosting: blend ingredients together until smooth, then apply to cooled cupcakes with a piping bag and piping tip.