Ginger Limeade Cupcakes

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The epitome of soft, fluffy, and extra moist, these dairy-free sweet treats are delicious! Topped with a creamy, lime-flavored buttercream frosting with lime zest, these cupcakes are a guaranteed showstopper.  

 

Servings: 12

Prep Time: 10 minutes 

Cook Time: 18 minutes 

Total Time: 28 minutes 

 

Ingredients

For the Cupcakes:

  • ½ cup Califia Farms Original Almondmilk 
  • ½ cup Califia Farms Ginger Limeade
  • 1 ½ cups all-purpose flour 
  • ½ cup organic cane sugar 
  • 1 ½ teaspoons baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon sea salt 
  • 1 tablespoon apple cider vinegar 
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract 

For the Buttercream Frosting:

  • 2-3 tablespoons Califia Farms Ginger Limeade 
  • 5 cups organic powdered sugar, sifted 
  • 1 cup vegan butter, softened at room temp
  • 1 teaspoon vanilla extract 

 

Method 

  1. Preheat the oven to 400F and prep a 12-cavity cupcake pan with liners. 
  2. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and sea salt. 
  3. Add in the Almondmilk, Ginger Limeade, vegan butter, and vanilla, mixing until everything is just combined and smooth and no lumps are visible. Be careful to not over-mix!
  4. Scoop the batter into each cupcake liner (about 3/4 full) and bake for 5 minutes. Reduce temperature to 350 degrees and continue baking for another 14-17 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. 
  5. Once fully baked, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. Let cool completely.
  6. Separately, begin the frosting. In a large bowl, add the powdered sugar and unsalted butter, beating until the frosting looks ‘pea-like’. Beat in the vanilla and Ginger Limeade until buttercream is creamy and fluffy. If buttercream is too runny, add additional powdered sugar 1 tablespoon at a time. If the buttercream is too thick, add additional Ginger Limeade 1 tablespoon at a time.
  7. Add buttercream to a piping bag and pipe onto cooled cupcakes. Top with lime zest, if desired. Enjoy!