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Chocolate Frosted Lemon Cupcakes

Chocolate Frosted Lemon Cupcakes


For the Cupcakes

  • 1/2 cup coconut oil, solid from the fridge if necessary
  • 1 cup coconut sugar
  • 1/2 teaspoon salt
  • 2 eggs – I used an Egg Replacer – you may use any of your favorites
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dairy-free milk – I used coconut milk
  • 1 teaspoon lemon juice – if the batter does not taste as lemony as you like then you can add up to 1 teaspoon more

For the Frosting

  • 1 cup organic powdered sugar
  • 1/8 cup vegan butter
  • 1/8 cup coconut milk
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon organic vanilla extract


For the Cupcakes:

  • Mix the ‘eggs’ according yo your package directions. Some use more water than others. Set aside.
  • Beat together the coconut oil, coconut sugar, salt and lemon juice until light and fluffy. About 3 minutes.
  • Add the ‘eggs’ and beat in well.
  • In a separate bowl mix the baking powder with the flour.
  • Add the flour alternately with the coconut milk into the sugar mixture. Start and end with the flour. Mix until smooth.
  • Preheat the oven to 350 degrees.
  • Line 12 muffin cups with cupcake liners.
  • Spoon some of the batter into each liner until they are all pretty even.
  • Bake the cupcakes at 350 degrees for 18-20 minutes, or until a cake tester inserted into the center comes out clean.

For the Frosting:

  • While the cupcakes are baking, make the frosting.
  • Cream the powdered sugar and vegan butter together.
  • Add the remaining ingredients and mix well.
  • When you remove the cupcakes from the over – remove the cupcakes from the pan to a baking rack and let cool completely.
  • Scoop the frosting into a decorating bag with any tip you like, and frost the cooled cupcakes.
  • I sprinkled some raw sugar (turbinado) on the tops. That is what the little glistening decoration on top of the chocolate.

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