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!
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.