These Dairy-Free Vegan Lemon Cupcakes Are Tangy and Moist
Vegan lemon cupcakes offer a moist, flavorful, dairy-free, and egg-free treat enhanced by extra-virgin olive oil.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350°F and line a 12-cup muffin tin with liners.
-
Sift flour, baking soda, baking powder, and salt together in one bowl.
-
Whisk olive oil, soy or almond milk, sugar, lemon juice, and lemon zest in a separate bowl.
-
Combine the dry ingredients with the wet mixture until just blended.
-
Fill each cupcake liner three-quarters full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool completely before frosting.
Nutritional Info (per serving)
Calories:
191 kcal
Carbohydrate:
33 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
3 g
Saturated Fat:
1 g
Sodium:
112 mg
Sugar:
16 g
Fat:
7 g
Unsaturated Fat:
0 g