Vegan Lemon "Buttermilk" Cupcakes

By Sarah-Lyn

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of Salt
• 3/4 cup granulated sugar
• 1/4 cup margarine at room temperature
• 1/4 cup unsweetened applesauce
• 2 tsp lemon zest
• 1/2 tsp lemon extract
• 1/3 cup "Buttermilk" = 1 tsp apple cider vinegar + remainder of Soymilk

Details

Adapted from ibakecupcakes.com

Preparation

Step 1

1. Prepare a mini cupcake pan by greasing each cup and top with margarine, dust very lightly with flour. Set aside and preheat oven to 350 degrees.

2. In a small bowl mix together flour, baking powder, baking soda and salt.

3. In a medium bowl, using a hand mixer, beat together sugar and margarine until well combined. Add applesauce, mix well. Add lemon zest and lemon extract, beating well. Alternately beat in flour mixture and“buttermilk”, making three additions of flour mixture and two additions of“buttermilk”beating until smooth.

3. Scoop about 1 tbsp of batter into a prepared mini-cupcake pan so that each is filled just more then halfway. Bake for 22-24 minutes or until tops of cupcakes spring back when lightly touched.

4. Let cool in pan on rack for about 10 minutes. Remove from pan and let cool completely before frosting.