Lemon Gem Cupcakes (Vegan)

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 267.2
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.3 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Lemon Gem Cupcakes (Vegan) calories by ingredient

Number of Servings: 12


    1 1/3 cup all purpose flour
    1/2 tsp. Baking Powder
    3/4 tsp Baking Soda
    1/4 tsp Salt
    1/4 cup Canola Oil
    2/3 cup + 2 tbsp Granulated SugarGranulated
    1 cup rice milk
    1 tsp. Vanilla Extract
    1/4 cup lemon juice
    1 tbsp lemon zest

    For Frosting:
    16 oz powdered sugar
    1/4 cup lemon juice
    1 tsp. vanilla extract
    1 stick blue bonnet light margarine
    1 tsp. lemon zest


Preheat oven to 350°F.

Line a 12 muffing tin with paper liners.

Sift together flour, baking powder, baking soda, and salt.

In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.

Pour the dry ingredients into the wet and mix until smooth.

Fill each muffin tin about 2/3 full.

Bake cupcakes for 17-20 minutes.

Remove cupcakes from muffin tin, and place on wire cooling rack.

For the frosting: Beat the margarine with a hand mixer until fluffy. Stir in lemon juice and rind. Add confectioners sugar and mix until smooth.

Frost cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user GINGER.ELLIS.

TAGS:  Desserts |

Member Ratings For This Recipe

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    Very Good
    This comes from Isa Chandra Moskowitz's "Vegan With a Vengeance", p. 228. I couldn't get the frosting to work, even adding more powdered sugar. It just dripped over the sides. I substituted whole wheat pastry flour. - 8/23/09

    Reply from GINGER.ELLIS (9/3/09)
    Thank you for citing the source on this. Her cookbook is a really great one for kids with dairy allergies like mine. The desserts are very flavorful.