Strawberry Lemon Cupcakes | Gluten Free and Vegan Cupcakes

Name: Strawberry Lemon Cupcakes | Gluten Free and Vegan Cupcakes
Ingredients: 36 mini cupcakes; 1 flaxseed “egg” (1 Tablespoon ground flaxseed meal mixed with 3 Tablespoons warm water); 300 grams (about 2-1/2 cups) gum- and gluten-free baking mix; 2/3 cup granulated vegan sugar; 1 Tablespoon baking powder; 1/4 teaspoon sea salt; zest of 1 medium lemon; 1/2 cup dairy-free butter substitute, like Earth Balance Buttery Spread; 4 ounces gluten-free, vegan cream cheese substitute, like Tofutti Better Than Cream Cheese Spread; 1 1/2 teaspoons pure vanilla extract; 1 tablespoon pure maple syrup; 1/2 cup dairy-free milk substitute (consider almond or coconut milk); 1 cup fresh strawberries, diced; 112 grams (about 1/2 cup) dairy-free butter substitute, like Earth Balance Buttery Spread; 200 grams (about 2 cups) confectioners’ sugar, sifted; juice of 1/2 a medium lemon

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Whip up these gluten-free and vegan cupcakes for a sweet treat with a zing-y icing on top!

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Ingredients

36 mini cupcakes
1 flaxseed “egg” (1 Tablespoon ground flaxseed meal mixed with 3 Tablespoons warm water)
300 grams (about 2-1/2 cups) gum- and gluten-free baking mix
2/3 cup granulated vegan sugar
1 Tablespoon baking powder
1/4 teaspoon sea salt
zest of 1 medium lemon
1/2 cup dairy-free butter substitute, like Earth Balance Buttery Spread
4 ounces gluten-free, vegan cream cheese substitute, like Tofutti Better Than Cream Cheese Spread
1 1/2 teaspoons pure vanilla extract
1 tablespoon pure maple syrup
1/2 cup dairy-free milk substitute (consider almond or coconut milk)
1 cup fresh strawberries, diced
112 grams (about 1/2 cup) dairy-free butter substitute, like Earth Balance Buttery Spread
200 grams (about 2 cups) confectioners’ sugar, sifted
juice of 1/2 a medium lemon