I made these cute little mini lemon cupcakes for Mother’s day last weekend. It is a variation of the basic vegan vanilla cupcake recipe, but instead of vanilla flavored with lemon zest and pure lemon extract.
They turned out moist and fluffy with just the right hint of lemon. Personally I’m not a big fan of lemon flavor, but I think I’ll make an exception for these cupcakes. Recipe is from Vegan Cupcakes Take over the World.
In case you are wondering frosting is not vegan, it is whipped cream frosting. I’m going to try the popular coconut whipped cream to see how well that works, so the entire cupcake can be vegan.