Lime Cupcakes

1/2 cup Earth Balance dairy free soy free butter substitute

1 1/4 cup white sugar

1/2 cup no sugar added applesauce

1 3/4 cups all purpose flour

1/2 tsp Baking Powder

1/2 Tsp Baking Soda

2 1/2 Tbsp fresh squeezed Lime juice

1 Tbsp Lime Zest

1 drop green food coloring (optional)

3/4 cup Rice Milk


Preheat your oven to 325 degrees. Cream your butter substitute and your white sugar in a large bowl. Then mix in your applesauce and blend well. Then add in your flour, baking powder and baking soda and mix well. Then add in your lime juice and rice milk and mix well. Then add in the lime zest and if you want any food coloring add it and mix well. Pour into a prelined 12 cup cupcake baking pan using a cupcake scoop to ensure each is the same size. Mine ended up making 15 cupcakes total so I did have to use a second pan. Conventional bake at 325 degrees for 17-19 minutes. Test the center by inserting a toothpick in the center and pull it out if it comes out clean then it is done. Let them sit in the pans for 10 minutes then carefully move them to a cooling rack to finish cooling before you ice them.


For the icing I used:

3 cups of powdered sugar,

1/2 cup of Earth Balance dairy free soy freeĀ butter substitute

1 Tsp Vanilla

2 Tbsp Lime juice+

A splash of Rice milk

1 drop of green food coloring (optional)

Mix using a hand mixer and a large bowl.. beat until well blended and the thickness you prefer.. to make it thicker add more powdered sugar, thinner add more rice milk. I also added Betty Crocker sugar gems…that are soy and dairy and nut free.