Easy Vegan Lemon Cupcakes
Light, fluffy, and wonderfully moist, easy vegan lemon cupcakes with a lemon buttercream frosting OR glaze! One bowl, fuss-free, inexpensive, and super versatile (keep reading for tons of flavor variations!)
Servings: 12 cupcakes
Calories: 148kcal
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- ¾ cups of granulated sugar (depending on your sweet tooth)
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoons of canola or vegetable oil
- 1 cup of water
- 1 ½ tablespoons of lemon juice
- 1 ½ tablespoons of lemon zest
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Line a cupcake tin with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Notes
- Adjust the amount of lemon: We’ve made these vegan lemon cupcakes fairly zingy (because no one likes a ‘barely there’ lemon-flavored bake), but adjust the amount to taste.
- Don’t overmeasure the flour: To measure the flour, it’s important to spoon it into the measuring cup and level that with a knife (rather than scooping the cup into your bag of flour) to use the correct amount of flour that will make for light and fluffy eggless lemon cupcakes.
- Don’t over mix the batter: Otherwise, the gluten becomes overly activated, affecting the density and rise of the dairy-free lemon cupcakes.
Nutrition
Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 190mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
