She has an egg allergy and I cannot find anyone to make her smash cake.

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I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE.

Best of all, they are easy to make in just 1 bowl! Read my full disclosure here. My husband says they remind him of a lemon zinger or one of his old hostess favorites and we seriously eat more than the kids! Literally a box of mix and sprite and BAM cupcakes. They stuck to wrappers. Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts. Best of all, they are easy to make in just 1 bowl! Bake at 350 for 20-25 minutes, or until they are cooked all the way through.

Mix on low speed until well combined, scraping the sides as needed with a spatula. Stir gently, to avoid knocking out all of the bubbles. I am so excited to share this recipe for vegan lemon cupcakes with you! Jill-Wow, what a nice compliment. If a specific brand is noted, please always re-check the labels to make sure it fits your dietary needs, as ingredients and manufacturing processes can change from the time of publishing. To make the actual cupcakes, you’ll need just 9 ingredients. BE SURE TO ALSO CHECK OUT MY OTHER ALLERGY FRIENDLY PINTEREST BOARDS. Mix wet and dry ingredients until no large lumps remain. You can still be awesome, even with food allergies! Preheat the oven to 350 degrees F and line a. I’m happy to say these Vegan Lemon Cupcakes have all three! You know you wanna receive curated newsletters as well as have my latest recipe sent straight to your inbox! For the cupcakes, softened coconut oil could be substituted for the vegan butter, but it won't work in the frosting. Add in 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla. Bake for 350 degrees for 18-20 minutes. Good luck!

A few things contribute to the lemony-ness of these cupcakes. 1 18-oz Krusteaz gluten free yellow cake mix.

These Vegan Lemon Cupcakes are bursting with flavor! Hi! Do you think this would work as a 6” cake? Allergy advocate. This site uses Akismet to reduce spam. Your email address will not be published. Fill cupcake liners 2/3 full and bake 20-22 minutes. You really need vegan butter for the buttercream frosting.

In a medium-sized mixing bowl, sift together the flour, baking powder, salt and lemon zest. These moist lemon cupcakes with the most delicious dairy-free lemon “cream cheese” frosting are drool worthy. Thanks again for this staple that I can make anytime with ingredients in my pantry. Pipe frosting onto cooled cupcakes or simply spread it on with a butter knife. I don’t know how tall you want the cake to be, it might be quite tall in a 6 inch cake. My batter was pretty liquid. Hi Angela! Grease a 1/4 cup measuring cup and use that to equally pour the batter into each cupcake well. 4 oz dairy-free cream cheese--see notes above. Perfectly soft and moist lemon cupcakes are topped with a vegan lemon buttercream frosting.

In a small bowl, mix together the soymilk and lemon juice and set aside.

Not only are they bursting with sunshine lemon flavor, they are also incredibly EASY to make in just 1 bowl. Dish washing hater. Is it silly I was SO excited for my little girl’s birthday yesterday so that I had an excuse to make (and devour) these? Lemon zest is basically finely grated peel of a lemon, and it adds so much wonderful fresh lemon flavor to food! Meanwhile, mix the flour and corn starch together in a separate bowl. Mix gently, so that you don’t knock out all of the air bubbles. Take the muffin tin out of the oven and allow the cupcakes to cool inside the tin for five minutes.

8 %, Vegan Dark Chocolate Cupcakes With Frosting.

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