apricot lemon cupcakes

I have a sore mouth. I’ve been on a 95% liquid diet for a couple of days and I’m kind of cranky about that. I tried to have mashed potatoes for dinner last night but it hurt too much to eat the entire bowl. Plus I only had vanilla almond milk in the fridge so the potatoes tasted like salt-and-peppered-vanilla-mush. Not that great. This morning I threw a ton of peanut butter, frozen berries, almond milk and flax seed in the blender and mushed it up real good. It’s my lunch now.

So yeah, today is not all that fun. But Saturday was a different story. My sis-in-law and niece came up from Charlotte to say hi and it was so good to see them. They’re both so adorable and hilarious. Even though I wasn’t feeling my best, it was great just looking at them. I hadn’t seen them in months. They’re so sweet. I wanted them to just sit on our couch forever. I’m pretty sure the cats felt the same way. On Saturday my mouth hurt, but just a little and I was able to take a few bites of some cupcakes I made before straws replaced forks during my mealtimes.

I was really pleased with the way these cupcakes turned out. The frosting is super lemony and it really compliments the sweet, apricot cake. You can easily adjust the sour level of the frosting from barely noticeable to funny-face-inducing. I like funny faces. I like to peel a lemon, pour salt on it and eat it like an apple. Bring on the sour.

Apricot Lemon Cupcakes
Cake recipe adapted from Mermaid Sweets
Frosting recipe adapted from Betty Crocker
Makes 12 cupcakes
Printable Recipe

Cake Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan granulated sugar
  • 1/2 cup Earth Balance, softened
  • 4 ounces unsweetened apple sauce
  • 4 ounces dairy-free lemon yogurt
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon extract
  • 1 cup dried apricots, chopped

Frosting Ingredients:

  • 6 cups vegan confectioners’ sugar
  • 1/2 cup Earth Balance, softened
  • 2 teaspoons grated lemon zest
  • 6 tablespoons fresh lemon juice

Preheat your oven to 350 degrees fahrenheit.

To make the cupcakes, whisk together the flour, baking powder and salt in a bowl. In a separate bowl, whisk together the granulated sugar, Earth Balance, apple sauce, yogurt, lemon zest, lemon juice and lemon extract.

Add the wet ingredients to the dry ingredients and mix on low-medium speed until just combined.

Add in the apricots and stir by hand until they are evenly distributed in the batter. Pour the batter into a cupcake tin

and bake for 25 minutes, or until a toothpick can be inserted and removed cleanly.

Allow the cupcakes to cool completely before topping them with frosting. This cake is so moist. Just look at those apricot bits.

To make the frosting, combine all ingredients in a large bowl and mix on low-medium speed for 1 minute. Try a bite and if you want the frosting to be even more sour, add in more lemon juice, one tablespoon at a time.

Top your cupcakes and eat!

If you want to snack on these cupcakes for a good cause, please stop by the Brooklyn Law School this Wednesday, April 27 for the Worldwide Vegan Bake Sale! These Apricot Lemon Cupcakes will be there, along with dozens of other vegan treats. Proceeds benefit Our Hen House and Vegucated: The Movie.

Update – You can find these cupcakes and many more delicious vegan and non-vegan recipes using apricots at Carole’s Chatter!

23 thoughts on “apricot lemon cupcakes

  1. Those look so good! I never realized the many options for vegan bakings. A freind of mine make vegan chocolate cake once and it was so dry it really turned me off. but I will try your recipe because it looks delish and I cannot let one bad experince turn me off

  2. I hope your mouth feels better soon. :( Last year I wasn’t able to eat solids for about two weeks due to massive ulceration in my mouth post-GA and wisdom tooth extraction, and it is indeed cranky making. Heal quickly!

  3. Your cupcakes look amazing! I’m competing in a vegan cupcake contest this weekend and although I have a plan, I’m still looking at all kinds of vegan treats to gain some insights on presentation.

    Thanks for sharing!

  4. Hey Nikki,

    Thank you SO MUCH for your donation to the Worldwide Bake Sale yesterday. Your cupcakes were so beautiful and delicious. They were a really special contribution to our event, which raised hundreds for our film and for Our Hen House.

    I want to tag you on a photo on Facebook but can’t find a FB fan page for your blog and don’t know your full name! Going to up them up on the Vegucated page in a minute.

    Thanks again. It meant a lot…

  5. I just made these and I have to say that they were fantastic! I usually don’t comment on recipes but these were so easy and delicious, I highly recommend them. For me, the icing was the perfect mix of sweet and sour. I did use 4 cups of icing sugar instead of 6, and more lemon zest, and it was so scrumptious. The cupcakes turned out great too. I didn’t have dried apricots at the time so I used dried blueberries instead. I’m sure that lots of different fruits would turn out great in them. They were super moist!

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  7. I made these yesterday for my boyfriend to bring in to work (his dad/boss is health concious and one of his besties/coworkers a vegan) and of course I had to taste one(quality control!). They were some of the most delicious cupcakes I’ve ever had, better than a lot of non-vegan ones! Thank you so much for sharing!

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  11. This recipe is exactly what I’ve been looking for to make for me and a good friend of mine – we loves our Apricots. The batter before baking looks muy fantastic. I may transform the frosting into an Apricot Jam-Earth Balance “buttercreme” lusciousness, we’ll see, (if I had Grand Marnier I’d splash a bit of that into the whole picture, too!).
    Thanks for posting this, Cupcake.


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