Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups All Purpose Flour ((220g))
  • 1 cup White Granulated Sugar ((200g))
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Soy Milk ((240ml) or other non-dairy milk)
  • 1/3 cup Canola Oil ((80ml) or Vegetable Oil)
  • 1 Tablespoon Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Lemon Extract
  • 1 Tablespoon Lemon Zest
  • 4 cups Powdered Sugar ((480g))
  • 1/2 cup Vegan Butter ((112g))
  • 2 teaspoons Lemon Extract
  • 2-3 Tablespoons Lemon Juice

Instruction

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
  • Add soy milk, canola oil, white vinegar, vanilla extract, lemon extract and lemon zest. Mix into a batter. Don't overmix.
  • Divide the batter evenly between 12 cupcake liners.
  • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
  • Prepare your frosting by adding the powdered sugar, vegan butter, lemon extract and 2 tablespoons lemon juice to the bowl of your stand mixer. Start at slow speed and gradually increase speed until smooth and thick. If it's too thick, add the remaining lemon juice a drop at a time until you reach the right consistency.
  • When the cupcakes are completely cool, pipe on the frosting and serve.