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L2 (luscious lemon) is where it’s at…

crazy tasty

First off, I just want to say Vegan Cupcakes Take Over the World cupcake book is ridiculous. These cupcakes taste bangin’ and it’s not because I made them.
Recipe for Lemon Vegan Cupcakes
1 c coconut milk
1 t apple cider vinegar
1 1/4 c AP flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c Earth Balance buttery spread
3/4 c sugar
2 t vanilla extract
1 1/2 t lemon extract
1 T lemon zest –  this makes it so rich in flavor
  1. Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Mix coconut milk and vinegar together and let sit.
  3. Sift dry ingredients together.
  4. In separate bowl use a mixer and cream together buttery spread and sugar till light and fluffy.
  5. Add vanilla and lemon extract.
  6. Alternate with the milk mixture and the dry ingredients mixture into the sugar/buttery spread bowl.
  7. Beat all ingredients together until smooth; use spatula to scrap down the sides of the bowl.
  8. Fill cupcake liners 2/3 full and bake for 20 minutes.
  9. Transfer to wire rack and cool before frosting.

Lemon Buttercream


1/4 c non hydrogenated shortening

1/4 c Earth Balance buttery spread

1 1/2 c confectioners’ sugar

2 T fresh lemon juice

2 t lemon zest

1 t vanilla extract


  1. In small bowl, cream together shortening and margarine until well combined.
  2. Add confectioners’ sugar together in small increments, continue to beat with hand mixer.
  3. Add in lemon juice and vanilla extract.
  4. Lastly, add zest and give one final whirl.
  5. Place in refrigerator until ready to use.


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. Great website-Love the pics/did you take all my lemons?


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