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Lemon Cupcakes

Vegan Lemon Cupcakes

These easy vegan lemon cupcakes are moist, fluffy with just the right hint of lemon flavor. Recipe is easy to make and uses fresh lemon zest.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 standard size cupcakes

Ingredients

  • 1 cup Almond or Oat Milk
  • 1 tsp Apple cider Vinegar
  • ¾ cup Sugar
  • cup Canola Oil or any other light flavored oil
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Pure Lemon extract
  • 1 tbsp Lemon zest
  • cups All purpose flour
  • 2 tbsps Cornstarch
  • ¾ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt

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.

Notes

  • This recipe makes 12 standard size cupcakes, 24 mini cupcakes - baking time will be around 14~18 minutes.
  • Recipe can also be used to make a regular 8" round/ square cake - Increase the baking time to 25~28 minutes.
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