Topped with dairy-free lemon frosting, these vegan Lemon Cupcakes are super moist and delicious! A perfect dessert!
Preheat your oven for 350° F (180C). Line a cupcake pan with 12 paper liners.
In a bowl, whisk vinegar and almond milk together. Let stand for 5 minutes.
Add lemon juice, lemon zest, vanilla and oil. Whisk together until mixture becomes frothy.
In another bowl, whisk the dry ingredients together.
Then pour the dry ingredients into the wet ingredients and whisk until the batter just comes together, do not over mix.
Evenly divide batter among the liners. Fill each liner about 2/3 full.
Mix all the frosting ingredients together with a hand mixer. *If necessary, adjust the consistency by adding more powdered sugar, more lemon juice or plant based milk, to thicken or thin it out. Place in a piping bag, or use a spatula to frost cupcakes. Garnish with festive spring jellybeans (I was able to find vegan jellybeans, Jolly Rancher Jelly Beans!), if desired.
Inspired by it doesn't taste like chicken