Small lemon/lime cupcakes

There’s something special about cupcakes! I don’t know if it’s the texture, the combination of the firm cupcake and the sweet frosting or if it’s just because they are tasty whatever way you decide to make them. Chocolate, berry or lemon cupcakes are my absolute favorites.

So today I felt like making some, just because. And it was originally thought to be just lemon cupcakes, but you take what you have and make the most of it. And honestly it was even better, the combination of the two!


I made more and smaller cupcakes because I feel cupcakes are always to heavy when big and with a lot of frosting. So smaller ones with not too much frosting felt like the right way to go.

Followed this recipe

Small Lemon/Lime cupcakes

What you need


  • 3 dl plantbased milk (I used Coconut/Rice milk)
  • 1 tablespoon lemonjuice
  • 3,5 dl flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 dl cane sugar
  • 115g dairy free butter
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon/lime zest


  • 120g dairy free butter
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoon lemon juice
  • 1 tablepoon lemon/lime zest
  • 5-6 dl confectioners sugar  (icing sugar)
  • pinch of salt


How to

  • Preheat the oven to 175°C
  • Whisk together the plantbased milk and lemon in a bowl, whisk until frothy. Then in a separate bowl, whisk together the flour, baking powder and salt.
  • In the third and last bowl you put in the butter and sugar and mix it creamy. Then add the vanilla and lemon zest and mix for another 30 seconds or so.
  • Add a third of the flour mix and beat until it’s worked in fully and then add half of the milk and beat until smooth. Repeat with another third of the flour, the remaining half of the milk and then the last of the flour. Mix until smooth!
  • Fill 2/3 of the cupcake forms and bake in the middle of the oven for about 15-25 minutes. Depending on the oven but at least until a toothpick inserted into the center of a cupcake comes out clean and the tops are solid.
  • To prepare the butter frosting mix the vegan butter, vanilla and lemon/lime zest until creamy. Add the lemon juice and mix before adding the confectioners sugar a dl at a time. Beat until very thick and smooth.




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