Lemon Apricot Nectar Cupcakes

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Lemon Apricot Nectar Cupcakes
(vegan + grain-free)

When life gives you lemons, make lemon apricot nectar cupcakes!🍋💕
It never would have occurred to me to combine these two beautiful flavors had it not been for my great grandmother’s amazing recipe. The apricot adds a soft elegance and just the right amount of sweetness to the tart lemon. I’ve always loved lemon cakes and bars, but the apricot here really brings with it that special something that can’t quite be explained. The je ne sais quoi, if you will. Needless to say, this was my very favorite cake growing up and I have the fondest memories of it. It was an exciting challenge creating a grain-free version—can’t wait for you to try the recipe!

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A few tips for today:

-Most grocery stores carry apricot nectar juice
-You can find agar powder here.
-The lemon extract in the recipe is optional, but if you do have some, I find that it adds to the flavor.
-Make sure to let the cupcakes cool a full ten minutes in the cupcake tin before brushing them with the lemon glaze. And then let them cool completely before frosting them.

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Happy Baking and enjoy the recipe!☺️

Print
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Lemon Apricot Nectar Cupcakes


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 20-25 min
  • Total Time: 50 min
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup potato starch (not potato flour)
  • 1/3 cup sugar
  • 2 teaspoons baking powder (Hain brand is grain-free)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon agar powder (Now Foods) or 1/4 tsp guar gum
  • zest of one lemon
  • 1/2 cup almond milk (plain, unsweetened)
  • 1/2 cup apricot nectar juice
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract (optional)
  • 1/2 teaspoon vanilla extract
  • FOR THE GLAZE:
  • 1 cup powdered sugar (Wholesome! brand is grain-free)
  • 2 1/2 tablespoons fresh lemon juice
  • FOR THE FROSTING:
  • 4 cups powdered sugar
  • zest of one lemon
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tbsp vegan butter (Earth Balance)
  • 2 tablespoons apricot nectar juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon almond milk (plain, unsweetened)
  • 1 teaspoon lemon extract (optional)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, lemon zest, baking powder, baking soda and agar.
  3. Add melted butter, apricot nectar, almond milk, lemon juice, vanilla + lemon extracts and apple cider vinegar and combine well. Batter will be thick.
  4. Spoon batter into cupcake liners about 3/4 of the way full. Bake at 350 degrees for about 20 minutes. Start checking in at around 15 minutes. Cupcakes will be springy to the touch and just a bit soft. (While they are baking, mix the lemon glaze together).
  5. Remove from oven and let cupcakes cool in cupcake tin for 10 minutes (this step is important). Poke holes in the top of your cupcakes and then brush with lemon glaze. Let them cool completely.
  6. While cupcakes are cooling, go ahead and make the frosting: With and hand mixer, cream the vegan butter and blend in sifted powdered sugar. Add in apricot nectar juice, lemon juice, almond milk, lemon extract + vanilla extract and blend again. Finally, add in salt, lemon zest and blend until thoroughly combined and smooth. (Add a touch more powdered sugar if you prefer a thicker frosting).
  7. Pipe frosting onto cooled cupcakes. Store any leftovers in an airtight container. Enjoy!!

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