Vegan Lemon Cupcakes
By Katherine
Easy vegan sweets for anytime of year, with flavors of extra-virgin olive oil and lemon.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
- 1/3 cup extra-virgin olive oil
- 1 cup soy or almond milk
- 3/4 cup white granulated sugar
- 1/4 cup and 1 T. lemon juice
- Lemon zest from 1 lemon, finely chopped
Details
Servings 12
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2
In a medium-sized mixing bowl, sift together the flour, baking soda, baking powder and salt. Set aside. In another large mixing bowl, whisk together the olive oil, soy milk (or almond milk, if using), sugar, lemon juice and lemon zest. Add the dry ingredients to the wet, mixing until just combined.
Step 3
Bake for 20 min. Cool and top with your choice of icing.
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