Light, fluffy, and wonderfully moist, easy vegan lemon cupcakes with a lemon buttercream frosting OR glaze! One bowl, fuss-free, inexpensive, and super versatile.
– 1 ½ C all-purpose flour or whole wheat flour– ¾ C of granulated sugar (depending on your sweet tooth)– 1 tsp of baking soda– ½ tsp of salt– 1 ½ tsp of vanilla extract– 1 tsp of white or apple cider vinegar– ¼ C + 1 Tbsp of canola or vegetable oil– 1 cup of water– 1 ½ Tbsp of lemon juice– 1 ½ Tbsp of lemon zest