These homemade vegan lemon cookies are soft, light, fluffy, and full of delicious lemon flavor!
Want to know the best thing about this lemon cupcake recipe?
You might already have all the ingredients to make them, and you don’t have to buy any expensive specialty flour or sweeteners.
Plus, vegan cupcakes can be made without eggs!
You may also like this Vegan banana bread
Lemonade cupcakes can be baked the day before, are easy to transport and require no refrigeration, so they are a great choice for outdoor gatherings.
I made a spring outing recipe to celebrate a friend’s birthday a few weeks ago, and they walked well with human guests.
(Three of the sneaky pups present tried their best but were ultimately frustrated at getting a cupcake.)
Feel free to frost the cupcakes with your favorite homemade, white, vanilla, butter, or Vegan cream cheese frost.
Or melted ice Coconut butterPowdered sugar glaze (1/2 cup powdered sugar mixed with 1 tablespoon of milk of choice), or Coconut whipped cream.
If you want keto and lemonade cookies:
Instead of the recipe below, use this recipe for Keto piesAdd a teaspoon of lemon peel to the mixture. Top it with a powdered monk fruit mixture or sugar-free frosting.
If you want gluten-free lemon cookies:
The recipe works with oatmeal, and you can purchase certified gluten-free oatmeal if you need to ensure that the packaging you purchase was manufactured in a facility separate from products containing gluten.
I haven’t tried cupcakes yet with a gluten-free flour mix, but I have succeeded with Cupcake Pop Blends in other recipes so feel free to try this.
Above, see a step-by-step lemon cupcake recipe video
- 2 Tablespoon Lemon juice
- 1/2 cup Water
- 2 Tablespoon The oil, apple juice, or mashed banana is fat-free
- One lemon flavor (important)
- 1 cup Wheat flour, white, or oatmeal (The keto option was mentioned above)
- 3/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/8 Teaspoon Baking soda
- 1/2 cup Unrefined sugar if desired
-
Preheat oven to 350 degrees Fahrenheit. The cupcake tray is placed. Whisk the first four ingredients and leave for at least ten minutes. You can stir all the remaining ingredients together while you wait. Combine all ingredients to form a mixture. Part in the lined pan, and fill only two-thirds of the way as it will rise. Bake for 17 minutes on the middle rack. To calm down. This is a lot sweeter the next day, and the liners peel off easily if you sit down for the day as well. View nutrition facts
More cupcake recipes:
Breakfast to go oatmeal cupcake
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