Vegan Lemon Cupcakes

Name: Vegan Lemon Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: ½ cup oil; 1 tsp vanilla extract; 3 tbsp lemon juice; 1 tbsp lemon zest; 1 cup unsweetened soy milk; 1½ cup all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 cup sugar; ½ cup vegan butter, room temperature; 2 cups powdered sugar; 2-4 tablespoons unsweetened soy milk; 2 teaspoons lemon zest

10 mins prepServes 12

If life were to hand me lemons, one thing I would do is make these vegan lemon cupcakes. I use freshly squeezed lemon juice, lemon zest, and soy milk for a bright and citrusy treat with a notably fresh flavor and soft, fluffy crumb. The creamy lemon frosting offsets the cake mixture, giving you a perfect ratio of sponge to icing in each bite.

0 servings