Vegan Lemon Cupcakes

Whenever I think of spring, the vibrant taste of Vegan Lemon Cupcakes instantly comes to mind. These delightful cupcakes capture the essence of sunshine and fresh lemons, making them a perfect treat for any occasion. I still remember the first time I made these little wonders; the aroma of lemon zest filled my kitchen, and I could hardly wait for them to bake! The tangy sweetness just brings a smile to my face. Whether it’s a cozy gathering with friends or simply a sweet pick-me-up during a busy week, these cupcakes never fail to impress. While they’re vegan, the flavor is so delicious that even non-vegans won’t be able to resist. Let’s dive into this simple yet delightful recipe that has become a staple in my baking repertoire.

Ingredients for Vegan Lemon Cupcakes

When it comes to baking these Vegan Lemon Cupcakes, the ingredients are the stars of the show! Each ingredient plays a vital role in creating that delightful flavor and texture. Using fresh, quality ingredients ensures that your cupcakes are irresistible and satisfying.

• Lemon Juice: 2 tablespoons of lemon juice add a tangy freshness that balances the sweetness perfectly.
• Water: 1/2 cup of water helps to create a moist cupcake.
• Oil or Applesauce: 2 tablespoons of oil, or you can use applesauce or mashed banana for a fat-free version, contribute to the cupcake’s softness.
• Lemon Zest: Zest of one lemon gives an aromatic brightness that’s essential for flavor.
• Flour: 1 cup of spelt, white, or oat flour provides the structure; using a gluten-free option is also possible.
• Baking Powder: 3/4 teaspoon of baking powder ensures the cupcakes rise beautifully.
• Salt: 1/4 teaspoon of salt enhances all the flavors.
• Baking Soda: 1/8 teaspoon of baking soda helps to achieve a light texture.
• Sugar: 1/2 cup of sugar, preferably unrefined, sweetens the cupcakes naturally.

Vegan Lemon Cupcakes Instructions

Making these Vegan Lemon Cupcakes is a delightful experience. You’ll be amazed at how easy it is to whip up this tasty treat. Just follow these steps, and you’ll have cupcakes that are sure to impress!

1. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the cupcakes.
2. Line a cupcake pan with cupcake liners to keep your cupcakes from sticking.
3. In a medium mixing bowl, whisk together the first four ingredients: lemon juice, water, oil, and lemon zest. Let this mixture sit for at least ten minutes. This allows the flavors to meld beautifully.
4. While waiting, you can combine the dry ingredients in a separate bowl: mix together the flour, baking powder, salt, and baking soda.
5. After the mixture has rested, stir in the remaining ingredients and combine well to form a batter. The batter should be smooth and slightly thick.
6. Portion the batter into the lined cupcake pan, filling each cup only two-thirds full to allow for rising during baking.
7. Place the pan in the center rack of your preheated oven and bake for 17 minutes. The cupcakes should be lightly golden and a toothpick inserted in the center comes out clean.
8. Once baked, remove them from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
9. For even sweeter cupcakes, let them sit for a day. The liners will peel off easily, making them perfect for serving!

Ways to Adapt This Recipe

There are many ways to customize your Vegan Lemon Cupcakes to suit your taste. Here are some ideas to consider:

• Storage: Store cooled cupcakes in an airtight container at room temperature for up to three days.
• Freezing: You can freeze these cupcakes for up to three months. Just wrap them in plastic wrap and place them in a freezer bag.
• Pairing with Frosting: Consider adding a vegan lemon frosting for an extra sweet touch.
• Citrus Variation: You can experiment with other citrus fruits like lime or orange for a different flavor profile.
• Add-ins: Try adding poppy seeds or coconut flakes to the batter for added texture.

Side Dish Ideas for Vegan Lemon Cupcakes

These Vegan Lemon Cupcakes are a delightful treat that pairs well with various accompaniments. Here are some serving ideas:

• Fresh Fruit Salad: A light fruit salad with seasonal fruits complements the zesty flavor.
• Tea or Coffee: Serve with a warm cup of tea or coffee for a comforting afternoon snack.
• Picnic Dessert: Perfect for picnic gatherings, these cupcakes travel well and are a hit with guests.
• Brunch Spread: Include them in a brunch spread alongside pancakes and fresh juice.
• Celebratory Treat: These cupcakes are a great option for celebrations like birthdays or holidays.

FAQ

Conclusion

The Vegan Lemon Cupcakes truly shine with their bright flavor and light texture, making them a delightful addition to any dessert table. I encourage you to give this recipe a try; they’re sure to become a favorite in your home. Enjoy the fresh taste and the joy they bring to your gatherings!

Vegan Lemon Cupcakes

Indulge in the refreshing taste of Vegan Lemon Cupcakes that are simple to make and bursting with flavor. These delightful treats balance tangy and sweet perfectly, making them an ideal dessert for any occasion. Perfect for springtime gatherings or as a sweet afternoon snack, you’ll want to bake them again and again!

Print Recipe Pin Recipe

Cook Time 17 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Lemon Juice
• 1/2 cup Water
• 2 tablespoons Oil or applesauce or mashed banana for fat free
• 1 zest Lemon Zest of one lemon (important)
• 1 cup Flour spelt, white, or oat flour (a keto option is mentioned above)
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Baking Soda
• 1/2 cup Sugar unrefined if desired

Equipment

• Oven
• Wooden Spoon
• Peeler
• Whisk
• Baking Sheet
• Frying Pan

Method

 

1. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the cupcakes.
2. Line a cupcake pan with cupcake liners to keep your cupcakes from sticking.
3. In a medium mixing bowl, whisk together the first four ingredients: lemon juice, water, oil, and lemon zest. Let this mixture sit for at least ten minutes. This allows the flavors to meld beautifully.
4. While waiting, you can combine the dry ingredients in a separate bowl: mix together the flour, baking powder, salt, and baking soda.
5. After the mixture has rested, stir in the remaining ingredients and combine well to form a batter. The batter should be smooth and slightly thick.
6. Portion the batter into the lined cupcake pan, filling each cup only two-thirds full to allow for rising during baking.
7. Place the pan in the center rack of your preheated oven and bake for 17 minutes. The cupcakes should be lightly golden and a toothpick inserted in the center comes out clean.
8. Once baked, remove them from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
9. For even sweeter cupcakes, let them sit for a day. The liners will peel off easily, making them perfect for serving!

Notes

• Tip 1: Store cooled cupcakes in an airtight container at room temperature for up to three days.
• Tip 2: You can freeze these cupcakes for up to three months. Just wrap them in plastic wrap and place them in a freezer bag.
• Tip 3: Consider adding a vegan lemon frosting for an extra sweet touch.
• Tip 4: You can experiment with other citrus fruits like lime or orange for a different flavor profile.
• Tip 5: Try adding poppy seeds or coconut flakes to the batter for added texture.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.