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Vegan Lemon Cupcakes Yum
Vegan Lemon cupcakes that are moist & fluffy with just the right hint of lemon.
Vegan Lemon Cupcakes
Course dessert
Cuisine american
Prep Time
10 minutes

Cook Time
30 minutes
Servings
standard
Ingredients
  • cups All purpose flour
  • 2 tbsps Cornstarch
  • ¾ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Almond soy Milk or
  • 1 tsp Apple cider Vinegar
  • 1/3 cup Oil
  • ¾ cup Sugar
  • 1 tsp Vanilla Extract Pure
  • ½ tsp Lemon Pure extract
  • 1 tbsp Lemon zest
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
standard
Ingredients
  • cups All purpose flour
  • 2 tbsps Cornstarch
  • ¾ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Almond soy Milk or
  • 1 tsp Apple cider Vinegar
  • 1/3 cup Oil
  • ¾ cup Sugar
  • 1 tsp Vanilla Extract Pure
  • ½ tsp Lemon Pure extract
  • 1 tbsp Lemon zest
Vegan Lemon Cupcakes
Instructions
  1. Preheat oven to 350°F and line a regular muffin pan or mini-muffin pan with cupcake liners.
  2. Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
  3. Beat together the soy milk mixture, oil, sugar, vanilla, lemon extract and lemon zest in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
  4. Fill cupcake liners ⅔rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  5. Transfer to a cooling rack and let them cool completely before frosting.
Recipe Notes

Lemon Cupcakes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: May — Week 2′.

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