Lemon and cream cheese might be one of my favorite dessert combos. So this year for my 40th birthday, my super talented 13 year old daughter and I decided to whip up a batch of vegan lemon cream cheese cupcakes. They are so delicious and just about perfect as far as I am concerned. Soft lemony cake with zesty vegan cream cheese frosting, and a little wedge of candied lemon on top! If you love lemon and cream cheese together as much as I do, then you can not go wrong with these cupcakes! If you are no into candied citrus then you could top these with some sprinkles or a piece of lemon candy. I personally love candied lemon slices, so for me it’s the “cheery “ on top…err the lemon on top. You know what I mean!
3 cups all purpose flour
2 cups white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups lemon juice (about 4 lemons)
zest from 2 lemons
2 cups plant milk (I like to bake with oat milk)
1/2 cup melted vegan butter
1 teaspoons vanilla extract
Candied lemon slices (optional garnish)
Lemon Cream Cheese Frosting:
1/2 cup vegan butter
1/2 cup vegan cream cheese
5-6 cups powdered sugar
zest from 1 lemon
PREHEAT OVEN TO 350 DEGREES
In a large bowl, whisk together dry cake ingredients. In a smaller bowl, whisk together the wet ingredients.
Combine the wet ingredients into the dry and mix until well combined.
Line a muffin tin with 24 cupcake liners. We actually have a tin that holds 2 dozen cupcakes, but if yours holds 1 dozen, you will need to bake in batches.
Fill the cups 3/4 of the way full. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of one of the cupcakes comes out clean.
Allow the cupcakes to cool completely.
In a stand mixer, or using a hand mixer, cream together the butter and cream cheese. Add in the vanilla and lemon zest. Begin adding the powdered sugar a little at a time and beat it in until the frosting is the desired stiffness.
Pipe or spread frosting onto cooled cupcakes and garnish with a wedge of candied lemon.