Miss Lexy’s Lucious Lemon Ginger Cupcakes

Miss Lexy’s Lucious Lemon Ginger Cupcakes

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

Here’s another great vegan recipe from Miss Lexy. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest, topped with chopped crystallized ginger. (The names of the vegan ingredients Lexy used are below the recipe.)

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients (for lemon ginger cupcakes):
1 1/2 cups sugar*
3/4 cup vegan butter*
2 “eggs”, prepared by box instructions*
3 tbsp limoncello*
1 tsp lemon zest
1 tsp vanilla extract
2 1/2 cups cake flour
1 1/2 tbsp grated ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup non-dairy milk*
1 tbsp distilled vinegar
2 oz. vegan cream cheese*

Ingredients (for lemon curd):
1 tbsp lemon zest
1/2 cup lemon juice
1/4 cup sugar
3 tbsp cornstarch, mixed with water until smooth
splash non-dairy milk

Ingredients (for frosting):
6 oz. vegan cream cheese
1/4 cup vegan butter
2-3 tbsp shortening
3 tbsp limoncello
1/2 tsp lemon extract
1 tsp lemon zest
3 cups powdered sugar
crystallized ginger, to taste, minced, to top

Recipe (for lemon ginger cupcakes):
In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
Place batter 1/2-3/4th full in each cupcake spot on the tin.
Bake for 20-22 minutes or until tops are golden brown.

Recipe (for lemon curd):
Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
Add the milk and stir over heat. Set aside and let cool. It should have a thicker consistency once cooled.

Recipe (for frosting):
Combine all ingredients but ginger and mix well. It shouldn’t have a soupy consistency. If it does, add more sugar.

Recipe (for cupcake construction):
Once cupcakes are cooled, dig a small well out of the middle with a melon baller. Fill the well with lemon curd and place the top back on the cupcake. Frost and top with minced crystallized ginger.

Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.

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