Frosted Lemon Cupcakes Vegan Recipe

Name: Frosted Lemon Cupcakes Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; 1 cup plain flour; ¼ cup plain flour; 2 tablespoons cornflour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¼ teaspoon salt; ½ cup non-hydrogenated margarine, softened; ¾ cup granulated sugar; 1 teaspoon vanilla essence; 1 teaspoon lemon essence

Servings: persons

1 cup soymilk
1 teaspoon apple cider vinegar
1 cup plain flour
¼ cup plain flour
2 tablespoons cornflour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ cup non-hydrogenated margarine, softened
¾ cup granulated sugar
1 teaspoon vanilla essence
1 teaspoon lemon essence

1
preheat oven to 350degrees gas mark 4, line your cupcake tins with cupcake papers, this recipe states it makes 12 american cupcakes, it made me about 18 english size cupcakes, so USA ones must be a little bit bigger.
2
whish soy milk and vinegar togther and set asiude for a couple of minutes to curdle.
3
sift flour, cornstarch, baking poweder, baking soda and salt into a large bowl and mix.
4
in seperate bowl cream the butter ans usgar togther for 2 minutes unitl light and fluffy bet in vanill and lemon extract.
5
alternate beating in the soy milk mix with the flour into the creamed butter and sugar until there are no large lumps.
6
fill cupcake liners two thirds with the mix and bake for 20-22 minutes til done.
7
they should be golden and a cocktail stick pushed into the middle should come out clean.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, 1 cup plain flour, ¼ cup plain flour, and more.

Yes, Frosted Lemon Cupcakes Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Lemon Cupcakes Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions