Vegan Lemon Cupcakes

Vegan  Lemon Cupcakes


12 Servings


35 Minutes



Soy Milk Apple Cider Vinegar All-Purpose Flour Baking Powder & Soda Salt Cane Sugar Coconut Oil Lemon Zest Lemon Juice Vanilla Extract

Step 1

Add the apple cider vinegar to the soy milk in a small bowl. Whisk together with a fork, and set aside for 10 minutes.

Step 2

Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.

Step 3

In a medium size mixing bowl, add the curdled soy milk, sugar, coconut oil, vanilla extract, lemon juice, and lemon zest.

Step 4

Pour the wet ingredients into the bowl with the flour. Using a spatula fold together until just combined.

Step 5

Line your muffin/cupcake tin. Fill each muffin cup ¾ of the way full. Bake at 350 F. 

Step 6

Remove cupcakes from the oven. Allow to cool before frosting. 

Vegan  Lemon Cupcakes

More Lemon  Recipes!

Vegan Lemon Curd

Vegan Lemon Meringue Pie

Vegan Lemon Loaf