(Vegan) Lime Cupcakes

Now this is a light and refreshing cupcake, not to mention delicious. Oh and it's also vegan, but not just  vegan either, it's soyless vegan. But the point is, this is a delicious cupcake.

So my vegan friend, who is coincidentally allergic to soy, is getting married this fall, and she has for some reason trusted me to come up her wedding cupcake flavors, and to ultimately make four kinds of mini cupcakes to present for her big day. Hence, this little gem of a dessert.

The first batch of these were not so perfect. But these! These here! Now these are perfect. They're super duper moist, with a hint of lime in every single bite. And the not-so-sweet buttercream complimented the cake beautifully. And it's all topped off with lime zest and kosher salt.. Yum.

Ingredients for 18 cupcakes

• 1 1/2 cups almond (or soy) milk
• 1 tablespoon apple cider vinegar
• Zest of 3 limes
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable (or peanut) oil

Lime Buttercream Frosting

• 1/2 cup vegan butter, softened
• 3-4 cups powdered sugar
• 1 lime, juiced
• 1 tablespoon almond (or soy) milk
• 1-2 limes, zested
• 1 tablespoon kosher salt

In a liquid measuring cup, mix the milk, lime zest, and vinegar. Set aside to curdle. 

In a bowl, combine all of the dry ingredients and set aside.

Add the oil to the "buttermilk" and then add that to the dry ingredients. Mix until just combined. Do not overbeat!

Set in refrigerator for 10 minutes.

Preheat oven to 350 degrees. And line 2 cupcake pans.

Evenly divide the batter and bake for 16 minutes.

Allow to cool completely on a baking rack before preparing the frosting.

Using a whisk attachment, add the butter, 3 cups powdered sugar, and lime juice into a bowl. Whisk on low speed until all is incorporated. Add more sugar or milk if needed to reach desired consistency. 

Frost or pipe onto completely cooled cupcakes. Top with lime zest and a sprinkling of kosher salt. Serve immediately.