Wheat Free Vegan Lemon Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

5.0

(28)

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
Chef's tip
Choose 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 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup plant-based milk
⅓ 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

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp plant-based milk (to adjust consistency)

Instructions

1
Preheat the oven to 350°F (175°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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