Dairy-Free Lemon Cupcakes
 
Prep time
Cook time
Total time
 
These moist, tender lemon cupcakes are so incredibly fast and easy. You only need the measured ingredients, one bowl, a whisk, and a few minutes to make the batter!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup plain dairy-free milk alternative
  • ¼ cup + 2 tablespoons oil
  • 2 eggs
  • ¼ cup lemon juice (increase to ⅓ cup for more lemon flavor)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 batch Dairy-Free Lemon Frosting, Vanilla Buttercream, or Cream Cheese Frosting
Instructions
  1. Preheat your oven to 350°F and line 12 muffin cups with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the milk alternative, oil, eggs, lemon juice, lemon zest, and vanilla to the middle of the flour mixture. Whisk the liquids together while gradually incorporating the flour mixture. Whisk until just combined. Do not overmix the batter.
  4. Divide the batter between your lined muffin cups. They will be about ¾ full, and only about ½-inch from the top.
  5. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Let the cupcakes cool completely before frosting.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-lemon-cupcakes-recipe