Vegan Lemon Cupcakes

Name: Vegan Lemon Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 cupcakes, 12 serving(s)
Ingredients: 1 cup almond milk; 1 teaspoon apple cider vinegar; 3/4 cup sugar; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1 lemon, juice and zest of; 1 1/3 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon sea salt

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Recipe by Gone Vegan

These are a hit at my husband's work--they all are in denial that they are vegan! They're super-quick to make and taste great.

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READY IN: 28mins

SERVES: 12

YIELD: 12 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

cup almond milk
1

teaspoon apple cider vinegar
³⁄₄

cup sugar
¹⁄₃

cup canola oil
1

teaspoon vanilla extract
¹⁄₂

teaspoon lemon extract
1

lemon, juice and zest of
1 ¹⁄₃

cups all-purpose flour
³⁄₄

teaspoon baking soda
¹⁄₂

teaspoon baking powder
¹⁄₄

teaspoon sea salt

DIRECTIONS

1. Combine milk with apple cider vinegar and set allow to "curdle.".
2. Add sugar, oil, vanilla, lemon extract, lemon juice and zest to milk mixture.
3. Sift dry ingredients and add to wet ingredients with whisk until smooth--don't overmix though.
4. Fill cupcake tins (lined with paper liners) 3/4 full.
5. Bake for 350 degrees for 18-20 minutes.

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