Lemon Cupcakes with Dairy Free Matcha Buttercream
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Cooking time20 min![]()
Prep time15 min![]()
Servings12
Ingredients
Cupcakes
- 3/4 cup Spreadable Dairy Free Becel® Plant Butter - Salted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plant milk
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup lemon juice
- 1 tablespoon grated lemon zest
Matcha Buttercream
- 1 cup Spreadable Dairy Free Becel® Plant Butter - Salted
- 4 cups confectioners’ or icing sugar
- 2 tablespoons plant milk
- 2 tablespoons culinary matcha
- 1 teaspoon vanilla extract
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Cupcakes
- Preheat oven to 350°F. Line 12-cup muffin pan with cupcake liners.
- Beat Spreadable Dairy Free Becel® Plant Butter - Salted and sugar with electric mixer on medium speed about 2 minutes or until creamy. Beat in eggs on low speed about 2 minutes or until blended. Beat in milk and vanilla.
- Combine flour, baking powder and salt and add to mixture; beat on low speed until just combined, scraping sides of the bowl occasionally. Stir in lemon juice and zest.
- Evenly spoon batter into prepared muffin pan.
- Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool completely before frosting.
Matcha Buttercream
- Beat Dairy Free Becel® Plant Butter - Salted with an electric mixer on medium speed about 2 minutes or until creamy. Add confectioners’ sugar, plant milk, matcha and vanilla and beat until smooth.
- Pipe or spread frosting generously on cupcakes. Garnish with matcha powder or lemon zest.
