Easy Vegan Lemon Cupcakes
User Reviews
5
Easy Vegan Lemon Cupcakes
Description
Easy Vegan Lemon Cupcakes blend all-purpose or whole wheat flour with sugar and leavening agents like baking soda to create a tender crumb. The inclusion of white or apple cider vinegar reacts with baking soda to help the cupcakes rise. Oil adds moisture, while vanilla and lemon juice and zest bring fragrant, fresh citrus flavor throughout. Mixing the batter until smooth and baking at 350°F yields cupcakes that are evenly risen with a moist texture.
The lemon zest and juice deliver a noticeable lemon profile that can be adjusted to taste. A toothpick test ensures the cupcakes are baked through but remain soft. These cupcakes are suitable for vegan diets without sacrificing flavor or texture.
These lemon cupcakes can be made for occasions when a dairy-free, egg-free option is desired. They pair well with a simple glaze or enjoyed plain alongside tea or coffee for a sweet treat.
Careful measurement of flour by spooning and leveling helps keep the cupcakes light rather than dense. Avoid overmixing the batter to prevent tough gluten development.
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- ¾ cups granulated sugar depending on your sweet tooth
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- ¼ cup canola oil or vegetable oil
- 1 cup of water
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons 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 lemon juice and zest to suit your preferred level of citrus flavor.
- Measure flour by spooning into the measuring cup and leveling with a knife to avoid dense cupcakes.
- Mix batter just until combined to prevent the cupcakes from becoming dense or tough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 190mg | 8% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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