Grain-Free Lemon Cupcakes (Vegan)

If you're planning on filling the cupcakes with lemon curd, find the directions on how to make it in THIS POST.

In a glass bowl or measuring cup whisk together the almond milk and apple cider vinegar and let it sit for about 10 minutes to "curdle".

Preheat oven to 350 F. In a large bowl, whisk together the cassava flour, quinoa/almond flour, coconut flour, salt, baking soda and baking powder, then add the pure lemon and vanilla extracts, maple syrup, avocado/grapeseed oil, milk mixutre, and lemon zest. Stir just enough to form a batter. DO NOT OVER MIX.

Line a cupcake pan and then fill each liner just below the top. Bake 15-17 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before filling with the lemon curd and frosting.

To fill the cupcakes with the lemon curd, use a small round cookie cutter or a paring knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon or pipe a small amount of lemon curd into the well. If you like, you can replace the piece of cupcake you removed on the top, so the top of the cupcake still has a smooth surface of cake with the curd underneath. (This is definitely not necessary, but is pretty quick and easy and can make the cupcakes slightly easier to frost.)

To make the frosting, use an electric mixer to beat the shortening and vanilla in a large bowl until smooth then slowly add the powdered sugar and beat on low speed until the filling is sturdy. Add the plant milk 1 teaspoon at a time until you achieve your desired frosting consistency.

Pipe the frosting on the cooled cupcakes. Store the cupcakes covered on your counter for up to 3 days.