Mini Lemon Cupcakes with Glaze Frosting | Vegan | Gluten Free | Nut Free
As I was trying to come up with a recipes for spring, one flavor that kept coming to mind was lemon. It also reminds me of Easter! I am not sure why but maybe because of the bright yellow color and extreme flavor! Anyway! If you choose to try these at your quarantined Easter, yet again, or any other time, please make sure to let us know!!
Bob's Redmilll 1:1 gluten free flour- This sometimes can be swapped for regular gluten flour. So if you do not want to make these gluten free, you should be able to use regular flour for these.
Lemon Extract- I used lemon extract instead of lemon juice because I know it will give me the lemon taste that I am looking for. When I was working on this recipe, the lemon that I was using just tasted strange. Also, when using lemon juice, you have to account for the batter being more acidic and you have to change the ratios in this recipe. So DO NOT try this recipe using lemon juice, only lemon extract.
Flax Egg- this is a great substitute for eggs while baking. It also adds some fiber to your baking! These are super easy to make- just take 1 tbs of flax seed and mix with 2.5 tbs of warm water. Let it firm in the fridge for 5-10 minutes before adding to your recipes.
Coconut Sugar- it is an easy 1:1 alternative to granulated sugar. It has a lower glycemic index which means it will not impact your blood sugar as much as granulated sugar would. It also has some added nutrition to it and not just empty calories as sugar does
Below is what my batter looked like before putting in the cupcake tray.