Lemon Cupcakes



1 1/2 cups and 3 Tbsps all purpose flour or gf flour

1 cup white granulated sugar

1 Tsp Salt

1 Tsp Baking Soda

Zest of one lemon

1/2 lemon juice

Just under 1 cup of water

5 Tbsp Canola oil

1 Tsp Vanilla

1 Tsp White Vinegar


Preheat oven to 350 Degrees.  In a large mixing bowl, add all dry ingredients and whisk. Zest your lemon and add to the bowl. Take a Pyrex measuring cup at least two cup size. Squeeze your half of a lemon into that measuring cup then fill up with Reverse osmosis water up to the 1 cup line and add to the dry mix. Then add oil, vanilla, and white vinegar. Mix well. Scoop into the lined cupcake tin using a level cupcake scooper (I love the one I have from Pampered Chef). Bake in the oven at 350 Degrees for 15-17 minutes depending on your altitude. Once cooled, ice with a lemon icing.

Lemon Icing:

1/2 cup of Earth Balance Red tub or stick butter (non-dairy, non-soy)

2 Tbsp lemon juice

1 Tbsp lemon zest

1/2 teaspoon vanilla extract

3 cups confectioner’s sugar

a few drops of yellow dye

In a kitchen aide mixer; add butter, vanilla, lemon juice, and powdered sugar and whip until well incorporated and fluffy. Taste and adjust if needed. Decorate as desired with a fancy tip and sprinkles or lemon wedges as seen above. Enjoy!