Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)
Easy Vegan Lemon Cupcakes
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 6%
CARBS 31G49% OF CAL
2G FIBER12G OTHER16G TOTAL SUGAR
FAT 13G45% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist lemon cupcakes made with plant-based milk and oil. A one-bowl vegan dessert that captures bright lemon flavor in an easy-to-make treat.
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View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened non-dairy milk
- 2/3 cup canola oil
- 1/4 cup lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 6%
CARBS 31G49% OF CAL
2G FIBER12G OTHER16G TOTAL SUGAR
FAT 13G45% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 157mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 31mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.