Vegan Lemon Poppy Seed Cupcakes
These vegan lemon poppy seed cupcakes are soft, moist, and bursting with fresh lemon flavor from real lemon juice squeezed right into the batter. The poppy seeds add a subtle crunch and that classic visual you associate with the best lemon poppy seed bakes. No eggs, no dairy. Bright, citrusy, and beautifully satisfying. Also try my Lemon Lavender Cupcakes, Vegan Orange Cupcakes, or Lemon Mug Cake.
Eggless Dairy-free Lemon Poppy Seed Cupcakes
These Vegan Lemon Poppy Seed Cupcakes are soft and moist and full of fresh lemon juice flavor. Eggless Dairy-free Lemon Poppy Seed Cupcakes, perfect for breakfast or afternoon tea!
Ingredients
- Juice from 1 lemon + water to make up to 1 cup (240 ml) liquid.
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/3 cup (80 ml) Vegetable oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
- 1/2 tsp (2.5 g) Baking Soda
- 1/4 tsp (1.5 g) Salt
- 2 tbsp (18 g) Poppy Seed
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups muffin pan with cupcake liners. Set aside.
- Squeeze the juice from 1 lemon. Add water to the lemon juice until 1 cup (240 ml) of liquid is obtained. Mix well.
- To a bowl, add the lemon juice+water and sugar. Whisk until sugar is completely dissolved.
- Then add oil and mix well.
- Sift in flour, baking powder, baking soda and salt.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add poppy seeds. Mix until just combined.
- Spoon batter into cupcake liner until 3/4 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
