VEGAN LEMON CUPCAKES

Vegan Lemon Cupcakes image

Make and share this Vegan Lemon Cupcakes recipe from Food.com.

Provided by swirlycinnacakes

Categories Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups soymilk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup canola oil
1 1/4 cups granulated sugar
1 tablespoon vanilla extract, plus
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon extract
2 tablespoons finely grated lemon zest

Steps:

Preheat oven to 350, line pans with paper liners. W.
hisk together soy milk and vinegar in large bowl and set aside to curdle.
Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts.
In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest.
Fill cupcake liners 2/3 full and bake 20-22 minutes.

Nutrition Facts : Calories 161, Fat 6.6, SaturatedFat 0.5, Sodium 183.8, Carbohydrate 22.8, Fiber 0.7, Sugar 10.7, Protein 2.3

*** Explore more Vegan Lemon Cupcakes Recipes »

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