Lemon Cupcakes

Can you tell I like lemon flavors? Zest, juice, you name it I’ve put it in some kind of baked good.

But these are so good and easily customizable! Blueberries, poppyseeds, and freeze dried raspberries are incredible additions!

Lemon Cupcakes

1 c non dairy milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 c vegetable oil (melted coconut oil works too!)

3/4 c sugar

2 tsp vanilla

1 lemon, zested and juiced

Start off by mixing the milk and cider vinegar in a small bowl or liquid measuring cup and set aside to mingle for about 10 minutes.

In a large bowl whisk together sugar, vanilla, lemon juice, and lemon zest. Stir in the milk mixture.

In a separate bowl whisk together dry ingredients, then add dry to wet in thirds.

Bake for 20 minutes at 350 degrees Fahrenheit and enjoy!

I topped mine with a homemade buttercream frosting which is just vegan butter, confectioner’s sugar and a little bit of vanilla.

XO

Hannah

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