Vegan Lemon Cupcakes

I made some cupcakes for one of my girlfriends this past weekend.  Since she is vegan, I made vegan chocolate cupcakes with a vegan vanilla 'buttercream', and these vegan lemon cupcakes with a vegan lemon 'buttercream' frosting.


random fact: my computer doesn't recognize 'vegan' as a word! very strange


Anyways, these cupcakes are from Vegan Cupcakes Take Over the World, and are absolutely amazing!  The texture is absolutely perfect for a cupcake, no-one can tell that these cupcakes lack dairy or eggs!


I cannot wait to try more recipes from this book since these turned out so well.  I have been on a search for a really good vanilla cupcake recipe, and I have a feeling this book might have exactly what I have been looking for!


This recipe makes 12 regular cupcakes, or approximately 3 - 4 dozen mini cupcakes.


Note: Vegan cupcakes tend to taste the best when baked a day in advance. This allows for the flavours to meld and for the texture to become wonderfully fluffy!


Vegan Lemon Cupcakes

• 1 cup soy milk (I used Silk)
• 1 tsp apple cider vinegar
• 1 1/4 cups flour
• 2 tbsp corn starch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 3/4 cup sugar
• 2 tsp vanilla extract
• 1 lemon, zested and juiced

1. Preheat the oven to 350 F and fill your muffin pan with cupcake liners
2. Whisk together the soy milk and vinegar in a small bowl, and set aside for about 10 minutes to let the soy milk curdle
3. In a large bowl, beat together the soy milk/vinegar mixture, oil, sugar, vanilla, lemon juice, and lemon zest
4. In a second bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt
5. Add the dry ingredients to the wet ingredients, and mix until well combined
6. Fill the cupcake cups, and bake for about 20 minutes (or about 10 minutes for mini cupcakes) or until a toothpick comes out clean when inserted
7. Enjoy!