Lemon

I'll preface this by saying we love lemon cupcakes in this house. Lemon was the first flavor of "safe" boxed Duncan Hines mix we tried and it became a fast favorite, especially as a breakfast treat (usually unfrosted). However, having to swap out the eggs in a boxed mix just never creates a truly light, fluffy cupcake.

Vegan recipe to the rescue! These lemon cupcakes (using the Golden Vanilla base with lemon extract) came out just beautifully! I think I left out "doubled" ingredient on the Golden Vanilla/Coffee batch (ie I doubled everything else but forgot to double this), and I KNOW I overbaked that batch (I need a good digital timer, that's on my supply list), but whatever the difference, these are fantastic! I was torn about frosting flavor, because we've used a variety of ready-made frosting flavors on our old lemon cupcakes, but I ended up going with a straight vanilla buttercream. Lemon buttercream or some kind of berry flavor were also on my list of possibilities, but the vanilla is a lovely complement to the lemon cupcake! I topped a few with a blueberry and they've quickly replaced our "old" lemon cupcakes as a beloved favorite. Light, fluffy, and not-too-overpowering in flavor: overall, a great success!