Lemon Cupcakes (V)
Topped with dairy-free lemon frosting these vegan Lemon Cupcakes are super moist and delicious! A perfect dessert!
Spring is in the air! Spring is such a beautiful time in Arizona. The flowers are in bloom and there are gorgeous colors all around. Last weekend, we decided to drive up north and I was in awe at all of the vibrant colors surrounding us. The scenery was absolutely stunning! The wild flowers were just outstanding, from orange, to lavender to pink and yellow! If I had more time, I would have stopped every few minutes just to take pictures of the beautiful surroundings. I was taking it all in because once the high temperatures hit our state, the colors fade and there is a lot of brown everywhere. Yep, that’s Arizona for you. Other than my allergies going crazy because of all of the blossoms, it s absolutely gorgeous.
Now let’s talk about these cupcakes
I love lemon flavored drinks and food. To me, lemon is so refreshing. Every morning I juice a lemon and add it to my green smoothie and if I don’t have time for a smoothie, I enjoy lemon water. But, the smoothie is so DELICIOUS! So, I wanted to make a cupcake that was just as delicious. In comes… LEMON CUPCAKES.
These lemon cupcakes are plant-based, which makes them extra special. For all of my kiddo’s birthdays, I make these yummy vanilla cupcakes from it doesn’t taste like chicken. You have to make them. They are awesome and nobody would ever know they are vegan. I was inspired by those vanilla cupcake to make these Lemon Cupcakes. They were a hit with my little’s. My son gave me the thumbs up (I only get a thumbs up when he really, REALLY likes something). These cupcakes are a perfect treat for Easter.
Topped with dairy-free lemon frosting, these vegan Lemon Cupcakes are super moist and delicious! A perfect dessert!
- 2 tbsp organic apple cider vinegar
- 2/3 cup unsweetened almond milk any plant-based milk
- 1/4 cup + 1 tbsp fresh squeezed lemon juice
- 1 tbsp finely chopped lemon zest
- 1 tsp pure vanilla extract
- 1/3 cup canola oil
- 1/2 cup + 1/3 cup organic cane sugar
- 1 1/2 cup all purpose flour
- 1 tsp alluminum free baking powder
- 1/2 tsp salt
- 1 tbsp corn starch
- 1/2 cup vegan margarine I use Earth Balance
- 2 cups powdered sugar*
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
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.
Bake 18-20 minutes until the tops are slightly golden. Let the cupcakes cool completely before adding the frosting.
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