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 🙂
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).
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.
Vegan Lemon cupcakes that are moist & fluffy with just the right hint of lemon.
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Dessert
Cuisine: American
Servings: 12standard
Ingredients
1¼cupsAll purpose flour
2tbspsCornstarch
¾tspBaking powder
½tspBaking soda
½tspSalt
1cupAlmond soy Milkor
1tspApple cider Vinegar
¾cupSugar
1tspVanilla ExtractPure
½tspLemonPure extract
1tbspLemon zest
Instructions
Preheat oven to 350°F and line a regular muffin pan or mini-muffin pan with cupcake liners.
Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
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.
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.
Transfer to a cooling rack and let them cool completely before frosting.
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…
This recipe makes an absolutely delightful cupcake. They are moist and delicious with just the right amount of lemon flavor. This will be my go-to lemon cake recipe from now on. Thanks for sharing.
These look beautiful and tasty. I am always on the lookout for vegan dessert recipes. I don’t have any lemon extract, so I will have to leave that out, but I will use a basic buttercream and sub Earth Balance for the butter (vegan) and add lemon juice for the extra lemon flavor. Thanks for the post.
Oh my gosh. These are so good. Like, fluffy delicious sweetness good. Like… I may make a batch every other day good. Like… no one would even dream these are vegan good. Make them. Immediately. Yesterday. (I topped mine with vegan strawberry frosting – a recipe that utilizes preserves not fresh berries… google it) and holy strawberry lemonade realness.
I made these! They tasted soooooooo yummy. Only thing is, I couldn’t taste the lemon. Other ppl said they could, but I couldn’t. Regardless, they were super yummy. Super moist. Didn’t miss the eggs/butter/milk at all.
Usha Rao
Vegan cupcakes look moist and soft.
Global Tastes & Travels Inc.
these look so pretty with all your gorgeous garnishes
Global Tastes & Travels Inc.
these look so pretty with all your gorgeous garnishes
Srivalli
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…
Shobana Vijay
Yummy cupcakes
Suja Ilangovan
Oh, Your cupcakes look so sweet, delicious & made with love, Pavani.
Aimee
Wow! Just made these and they are delicious! Soft, fluffy and moist, a nice crunch on top and with the perfect hint of lemon, just as promised.
Tyra
This recipe makes an absolutely delightful cupcake. They are moist and delicious with just the right amount of lemon flavor. This will be my go-to lemon cake recipe from now on. Thanks for sharing.
Zuzu
These look beautiful and tasty. I am always on the lookout for vegan dessert recipes. I don’t have any lemon extract, so I will have to leave that out, but I will use a basic buttercream and sub Earth Balance for the butter (vegan) and add lemon juice for the extra lemon flavor. Thanks for the post.
Sherene
Super soft cupcakes!!
Christina
Oh my gosh. These are so good. Like, fluffy delicious sweetness good. Like… I may make a batch every other day good. Like… no one would even dream these are vegan good. Make them. Immediately. Yesterday. (I topped mine with vegan strawberry frosting – a recipe that utilizes preserves not fresh berries… google it) and holy strawberry lemonade realness.
Priya Suresh
Hard to resist to those alluring cupcakes, love that they are vegan. Prefect treats to please anyone’s on a special day.
Shae
I made these! They tasted soooooooo yummy. Only thing is, I couldn’t taste the lemon. Other ppl said they could, but I couldn’t. Regardless, they were super yummy. Super moist. Didn’t miss the eggs/butter/milk at all.
Shae
I added extra lemon extract; these are so yummy.