Vegan Lemon Cupcakes

Save to My Recipes

These delicious citrus cupcakes are packed with bright lemon flavor! They are ideal for warmer months and are superb with a vegan cream cheese frosting.

Difficulty: Easy

Hands-on: 10 minutesTotal: 55 minutes

Serves: 12

Ingredients

  • 1¾ cups spelt flour
  • 1 cup maple sugar
  • ½ tsp. sea salt
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • ½ cup plus 1 Tbsp. unsweetened almond milk
  • ½ cup fresh lemon juice
  • ¼ cup grapeseed oil
  • 2 tsp. vanilla extract
  • 1 tsp. fresh lemon zest

Directions

  • Preheat oven to 350°F. Line a cupcake pan with liners and spray liners with cooking spray.
  • In a medium mixing bowl, whisk together flour, maple sugar, salt, baking powder, and baking soda.
  • In a small dish, combine the almond milk with the lemon juice. Add the milk mixture to the flour mixture. Add the oil, vanilla extract, and lemon zest. Gently mix to combine.
  • Use a ⅓ cup measuring cup to scoop out batter. Fill the prepared cupcake liners almost completely full. Bake for 15 minutes. Remove from pan and cool on a wire rack.