lemon cupcakes

This recipe is from my ‘all it takes is one recipe’ recipe that i just tweaked a little to make lemon cup cakes. All the recipes from this series are mostly the same, but with a new twist every time.

Makes around 12-14 cupcakes


  • 225g flour
  • 200g sugar
  • 2 tsp bakingpowder
  • a pish of salt
  • 1 dl (100ml) oil
  • 2,5 dl (250 ml) vegan Mylk ( i like soy for baking cake)
  • 2 tsp vanilla powder or sugar
  • 2 tbsp lemon juice
  • zest from 1/2 lemon
  • 2 tbsp poppy seeds


  • Icing sugar
  • lemon juice
  • tumric for color


  1. Turn the oven at 180 degrees C
  2. Then mix all the dry ingredients together and the zest.
  3. Mix the wet ingredients together.
  4. Mix the two together until its mixed well.
  5. line the cupcake tin with papercups.
  6. Fill the cups 2/3 of the cup.
  7. Bake the cake for 20-30 minutes.


  1. You want to mix lemon juice in the sugar a little at  the time, until you get a thick and a little runny consistency
  2. cover the top of the cooled cupcakes with the frosting.


Note: you could make this as a whole cake insted of cupcakes.


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