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!
- 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
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Preheat the oven to 350°F and line a 12 cavity muffin tin with cupcake liners.
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Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
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In a smaller container such as a liquid measuring cup, stir together the milk, oil, lemon juice, lemon extract, vanilla extract, and lemon zest.
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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.
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Divide the batter among the muffin cavities.
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Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center of one comes out clean.
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Place the cupcakes on a cooling rack and let them cool completely before frosting.
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Serve.