Easy Vegan Lemon Cupcakes
These vegan lemon cupcakes are moist, delicious, and full of flavor! The best part: these cupcakes are super easy to make and require just one bowl!
Servings: 12
Calories: 250kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened non-dairy milk
- ⅔ cup canola oil
- ¼ cup lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F and line a 12 cavity muffin tin with cupcake liners.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- In a smaller container such as a liquid measuring cup, stir together the milk, oil, lemon juice, lemon extract, vanilla extract, and lemon zest.
- Pour the milk mixture into the flour mixture, then beat the ingredients together using an electric mixer at high speed. Continue beating the mixture for about 1 minute, until a smooth batter is formed.
- Divide the batter among the muffin cavities.
- Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center of one comes out clean.
- Place the cupcakes on a cooling rack and let them cool completely before frosting.
- Serve.
Nutrition
Serving: 1cupcake (1/12 of recipe) | Calories: 250kcal | Carbohydrates: 33g | Protein: 2.3g | Fat: 12.5g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 74mg | Fiber: 0.7g | Sugar: 16.9g | Calcium: 50mg | Iron: 1mg