Low Sugar Lemon Cupcake

Ok so they're still not exactly the healthiest thing. But they're lower sugar and vegan and taste amazing. I love lemon. I would eat lemon everything if I could. Lemon poppyseed muffins for breakfast, lemon cupcakes for lunch, and lemon cake for dinner! With lemonade to drink. Delicious! 

Prep Time 20 minutes
Cooking Time 10 minutes 
Makes: 24 mini (and 2 regular)
Oven Temp: 350 F

Ingredients

• 1 cup soymilk
• 1 tsp apple cider vinegar
• 1 cup flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 pinch of salt
• 1/2 cup Stevia or artificial sweetener
• 1/4 cup regular sugar
• 1/3 cup canola oil
• 1/4 tsp lemon oil (this is different than lemon juice but if you try it with the juice let me know how it turns out!)

Directions

• Preheat your oven to 350 F. Line a mini muffin tin and set aside. I had enough left over for two regular size cupcakes, but you can just eat the left overs if you want. No judgement. Begin by combining your soymilk and apple cider vinegar in a mixing cup. Set it aside while you combine the flour, cornstarch, baking powder, baking soda, salt, artificial sweetener, and sugar. Whisk all of this together and then pour in the lemon oil and apple cider-soymilk mix. Make sure everything is blended together before filling the cupcake liners 2/3 of the way through. I find that different size cookies scoops work very well for making cupcakes. Place the cupcakes into the oven and bake them for 10 minutes or until a toothpick inserted comes out clean. You will have to cook any large cupcakes about 5 or 10 minutes longer (depending on how many big ones you have). Let them cool completely before frosting with some delicious Lemon Frosting. 

Now enjoy your awesomely yummy vegan cupcakes!