Lemon Verbena Vegan Cupcakes with Orange Buttercream Frosting

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Lemon verbena became one of my all-time favorite herbs to grow about two summers ago.  In our area, it can’t be found in grocery stores, so check your local nurseries and farmers markets; the latter is where I purchase mine to make these lemon verbana vegan cupcakes.

Lemon Verbena Vegan Cupcakes with Orange Almond Buttercream Frosting (dairy-free, egg-free recipe by a popular cookbook author) - regular lemon can be substituted

If you can’t find lemon verbena plants, you can certainly substitute lemon zest and juice, maybe the zest and juice of one large lemon? But then they’re just lemon vegan cupcakes – tasty lemon cupcakes, but lemon cupcakes nonetheless. I only make these cupcakes in the warm months when the plant is thriving, as its leaves impart an earthy and herby lemon flavor without the astringency of a lemon. I adore the flavor of lemon too; it’s just different.

Everyone loves these lemon verbana vegan cupcakes, even people who have never, to their knowledge, tasted anything vegan. One woman to whom I served one recently said it was one of the best cupcakes she had ever eaten!

Lemon Verbena Vegan Cupcakes with Orange Almond Buttercream Frosting (dairy-free, egg-free recipe by a popular cookbook author) - regular lemon can be substituted

Special Diet Notes: Lemon Verbena Vegan Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Lemon Verbena Vegan Cupcakes with Orange Buttercream Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
Lemon Verbana Vegan Cupcakes
  • 1 cup soymilk or milk beverage of choice
  • 1 tablespoon apple cider vinegar
  • ¾ cup sugar
  • 1 cup fairly firmly packed rinsed and dried lemon verbena leaves (I find that the largest leaves don't impart as much flavor; perhaps use them for garnish)
  • 1¼ cups all-purpose flour
  • 2 tablespoons cornstarch (prevents the cupcakes from being too dense)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
Orange-Almond Buttercream Frosting
  • ¼ cup vegetable shortening (such as palm shortening)
  • ¼ cup dairy-free margarine (soy-free, if needed)
  • 2 cups powdered sugar
  • 2 tablespoons frozen orange juice concentrate (I use Minute-Maid; check to see that the brand you purchase contains no high fructose corn syrup if you avoid it)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (omit for nut-free)
  • Fresh lemon verbena sprigs
Instructions
To make the Lemon Verbana Vegan Cupcakes
  1. Preheat the oven to 350ºF.
  2. Line a regular-sized 12-cup muffin tin with cupcake papers.
  3. In a small bowl, whisk together the milk beverage and.
  4. Meanwhile, in a food processor, pulse together the sugar and lemon verbena leaves until tiny flecks of green are distributed through the sugar.
  5. Transfer the mixture to a medium size bowl, and add the flour, cornstarch, baking powder, baking soda and salt.
  6. Make a well in the center and pour in the milk mixture along with the oil and extract.
  7. Stir the wet and dry ingredients together with a wooden spoon until virtually no lumps are detectable.
  8. Using a scoop, fill the muffin cups only ⅔ full. That's all the batter you will have because filling them fuller can cause sinking.
  9. Bake the cupcakes on the center oven rack for 20 to 22 minutes or until a wooden pick inserted in the center of one comes out clean.
  10. Cool and then frost with Orange-Almond Buttercream Frosting.
To make the Orange-Almond Buttercream Frosting
  1. In the bowl of an electric mixer, cream together the shortening and vegan butter.
  2. Add the powdered sugar, and combine on low speed so that you don't end up covered in white powder.
  3. Gradually increase the speed and when the mixture begins to look incorporated--it will be thick, almost like a dough instead of a frosting--add the frozen orange juice concentrate and extracts.
  4. Beat until smooth and creamy. If necessary, add more orange juice concentrate or powdered sugar to achieve the perfect texture.
  5. Transfer the frosting to a pastry bag, if using, and pipe frosting on top of cooled cupcakes, dividing evenly among them. If necessary, place the bag in the refrigerator for a bit to stiffen the frosting before frosting. Alternatively, swirl the frosting onto the cupcakes using a knife or an offset spatula.
  6. Serve cupcakes on individual plates or a platter garnished with lemon verbena sprigs.
  7. Store any leftovers in an airtight container in the refrigerator.
Notes
These lemon verbana vegan cupcakes freeze well, orange buttercream frosting and all. Thaw at room temperature or give them a nudge in the microwave at 10 second intervals for up to 30 seconds or so. Go easy so you don't melt the frosting.

About Author

A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

4 Comments

  1. I haven’t had vegan cupcakes before and they look so tempting that I’m going to definitely bake them up. I think they will look best on my white colored cupcake stands.

  2. Lori, I think you described exactly what I like about it. And the cupcake looks so pretty and unexpected with tiny flecks of green. Like you, I have loved almond flavoring since before I knew what it was! As a kid, I just knew that traditional white “wedding cake” had a particular flavor I couldn’t quite identify. Once I started cooking seriously in my teens, I discovered that it was lovely, floral almond extract. It’s fantastic by itself but it’s fun to combine with other flavorings. So glad this cupcake appealed to you and that you took the time to share. Cheers!

  3. This cupcake sounds decadent but light and fresh! I love the combination of flavors with the cupcake infused with lemon verbena and the orange and almond frosting (almond flavoring is fantastic!).

    Thank you for sharing!

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