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We are cruising past May with jest speed, last weekend was my birthday and Mother’s day. We had a fun weekend getaway to Connecticut and a beautiful Mother’s day party at a dear friend’s house. Hope you guys had a good Mother’s day. But make sure to appreciate your mom not just on her special day, but every day of the week — she deserves it 🙂
Lemon Cupcakes

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.

I’ve started to like the mini cupcakes over the regular standard size ones these days. The mini cupcakes are just perfect 1~2 bites and done. But there is also a chance of overdoing it by popping in a couple or a few without realizing (ahem….). I also made these pretty Rosewater & Pistachio mini cupcakes (these are my personal favorite).
Vegan Cupcakes

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.

Print Recipe
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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6 thoughts on “Vegan Lemon Cupcakes”

  1. Pavani, love all the cupcakes you have on display. So artistically done and I love mini cupcakes too…I have all the ingredients. Hope to bake these soon…

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