Eosinophilic Esophagitis Friendly Vegan Lemon Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
5.0(28)
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Learn more āIngredients
12 servings
For the cupcakes
- 1 Ā½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- 1 Ā½ tsp baking powder
- Ā¼ tsp baking soda
- Ā¼ tsp salt
- 1 cup plant-based milk
- ā cup neutral oil (such as canola or sunflower)
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For the frosting
- Ā½ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1ā2 tbsp plant-based milk (to adjust consistency)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
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