No kidding, these were the first vegan cupcakes I baked myself and they were really so incredibly delicious! And a real eye-catcher. Together with a frosting, which is sweet but also has a light lemon note, it was the perfect combination!
I hate to impose on you, but you have to try these, haha. The thing about cupcakes is they bake faster than cake. I only had them in the oven for 25 minutes. Of course you could also make a cake out of them by using twice the amount for one pan. I'm pretty sure it will taste at least as good. But you should adjust the baking time a little bit.
By the way, you do not have to use buckwheat flour if you do not have it at home. You can also simply replace it with normal wholemeal flour. White 405 wheat flour or 630 spelt flour is also possible. However, I like to use buckwheat flour or (wheat) wholemeal flour to increase the nutrient content. And actually you can't taste that at all, I think. Anyway, my friends didn't notice it. The same principle with coconut blossom sugar: I prefer to use it as white household sugar because it has a low glycemic index and thus causes the blood sugar level to rise more slowly, which is a bit gentler on the body. However, the taste is the same if you use white sugar.
Frosting is also optional, or you could just take half if you want to save calories or prefer a slightly healthier option. Then you wouldn't have such a high freezing point, but still get the fresh lemon kick. For the frosting I use homemade cream cheese. You can find a recipe on the blog. But bought one works at least as well.
Rum is also a baking agent and brings a pleasant aroma to the muffins. But it's optional, the muffins taste good without it. You don't have to buy rum for the muffins if you don't have any at home.