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Vegan Lemon Cupcakes with a flower on top on a plate.
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Zingy Vegan Lemon Cupcakes

Yummy and lemony little cakes that are perfect to take on picnics or serve for afternoon tea.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Afternoon Tea, Dessert
Cuisine: cake, Vegan
Servings: 12
Calories: 199kcal
Author: Louise-Claire Cayzer

Ingredients

  • 85 g granulated sugar (about ⅔ Cup)
  • 55 ml sunflower oil (or other neutral oil) (3 tablespoon )
  • 55 ml aquafaba (3 tablespoon )
  • 35 ml oat mylk (or other non dairy milk) (2 Tbsp)
  • 1 teaspoon lemon oil
  • 2 teaspoon zest of lemon about 1 lemon zested
  • 10 ml vanilla extract (1 tsp)
  • 150 g plain flour (1 cup + 2 Tablespoon)
  • 4 g Baking Powder (1 teaspoon)

For the lemon icing

  • 250 g icing sugar also known as powdered sugar. Make sure not to get royal icing which has egg in it!
  • 30 ml lemon juice about 1 lemon (¼ cup)

Instructions

For the Lemon Cupcakes

  • Preheat your oven to 180c/Gas Mark 5
  • Line your 12 hole cupcake tin with cupcake liners. I like to use a thin inner liner and a pretty outer liner for the best effect.
  • In a bowl, whisk together the aquafaba, sugar, oil, lemon oil, plant mylk and vanilla until frothy and the sugar is dissolved
  • Mix in the lemon zest
  • Sift in the flour & baking powder and gently fold until fully combined
  • Spoon a tablespoon of batter into each cupcake tin. You will have just enough batter for 12 tins!
  • Give the tin a sharp tap to remove any big air pockets. This ensures a lovely domed cupcake.
  • Put in the oven & bake for around 10 minutes, or until a skewer comes out clean when you poke it. Be careful not to over bake or they will be dry.
  • Leave to cool.

For the Lemon Glace Icing

  • Sift the icing sugar, then whisk in the lemon juice drop by drop.
  • It will very quickly become liquid. If it is too liquid, add more sugar.
  • Drop teaspoons of the icing mixture onto the cooled cupcakes, smoothing out a bit.
  • Decorate the cupcakes while the glace icing is still wet with little edible flowers or sweets.

Notes

These lemon cupcakes will keep up to a week in an airtight container. 
Be sure to ONLY use edible flowers to decorate.!

Nutrition

Calories: 199kcal | Carbohydrates: 38g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 20mg | Fiber: 1g | Sugar: 28g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg