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THE BEST Lemon Cupcakes!!!

What you need: 

2 cups nondairy or half nondairy milk, half water (I use vanilla soymilk)
2 teaspoons apple cider vinegar
1-1/4 cups granulated sugar
2/3 cup canola oil
1-1/2 tablespoons lemon juice
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/4 cup cornstarch
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest, or to taste (adds a really good lemon flavor)

What you do: 

1. Curdled Milk: In a measuring cup, combine milk and vinegar; set aside to let curdle. I let it set about 5 minutes
2. In a bowl, combine the curdled milk with sugar, oil, lemon juice, almond extract, and vanilla extract.
3. In a separate bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Mix dry ingredients in with the wet ingredients and stir until there are no big lumps, then mix in lemon zest.
4. Pour batter into greased cupcake pan (I used papers because it is less mess), filling the cups till they are about 2/3 full.
5. Bake at 350 degrees F for 20 to 22 minutes, or until a toothpick or fork comes out clean when you poke it. You can frost these or eat them plain. They are wonderful either way!
Source of recipe: This is a recipe that I tweaked from swirlycinnacakes' recipe on food.com. =)

Preparation Time: 
15 minutes, Cooking time: 20 to 22 minutes
Cooking Time: 
20 to 22 minutes
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

Guess I should've read the reviews. Do add more lemon juice. Otherwise you'll hardly notice the lemon flavor.

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These were really good! Moist and great fluffy texture- not dense & dry like a lot of vegan cupcake recipes.
I took the advice above and doubles the lemon juice, and it still a lovely light, lemony taste. Smells divine too!
For a good size cupcake, fill them almost to the top of the liner =)

Yay! I am glad you liked them! They smelled like heaven when I made them!  :D

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These were really good! Moist and great fluffy texture- not dense & dry like a lot of vegan cupcake recipes.
I took the advice above and doubles the lemon juice, and it still a lovely light, lemony taste. Smells divine too!
For a good size cupcake, fill them almost to the top of the liner =)

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I made these tonight and they were OK, but for me the lemon taste was very subtle. I made some lemon icing to go on top, which helped (70g icing sugar plus about 2tsp lemon juice for a half batch). I found the texture surprisingly heavy, but maybe it was because I mixed everything by hand rather than using an electric mixer.

Hmm. I mixed these by hand as well, and they turned out really moist and just the right texture; at least to me, they had a good texture.  ::)For the flavor, try adding more lemon zest? When I made them, I used the zest of a whole lemon (it was a big lemon), and the cupcakes had a really good lemon flavor, not subtle at all.

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I made these tonight and they were OK, but for me the lemon taste was very subtle. I made some lemon icing to go on top, which helped (70g icing sugar plus about 2tsp lemon juice for a half batch). I found the texture surprisingly heavy, but maybe it was because I mixed everything by hand rather than using an electric mixer.

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