Lemon Etrog Cupcakes

Ingredients

Cupcakes:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup dairy-free butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup dairy-free sour cream
• Zest of 2 lemons
• 1 Tbsp lemon juice

Lemon Frosting:

• ½ cup dairy-free butter, softened
• 1½ cups powdered sugar
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• Fresh rosemary, for garnish

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: Whisk together flour, baking powder and salt.
3. Cream: Beat dairy-free butter and sugar until light and fluffy. Add vanilla and eggs one at a time.
4. Add lemon: Mix dairy-free sour cream with lemon zest and juice.
5. Combine: Alternately add the flour mixture and sour cream mixture to the batter, mixing until just combined.
6. Bake: Divide batter among liners, filling each about ¾ full. Bake for 18–22 minutes, until golden and a toothpick comes out clean. Let cool completely.
7. Make frosting: Beat dairy-free butter and powdered sugar until fluffy. Add lemon juice and zest and mix until smooth.
8. Decorate: Frost the cupcakes and garnish with lemon zest and a small spring of lemon zest in circles to symbolize the etrog. Put a few branches of rosemary to symbolize the lulav.
9. Enjoy! 🍋

Thank you to 18doors.org for this recipe!