Recipe: Vegan Vanilla-Lime Cupcakes

Hello friends!

Today I decided to make some vegan vanilla-lime cupcakes because…it’s Tuesday! Hey, what more do you need? Also, why is it that every January I decide I want to start watching what I eat and at the same time I want to bake more?! Everything is okay in moderation, right?

These cupcakes are a ‘healthier’ alternative to the standard cupcake. I used whole wheat flour instead of all purpose flour and  Splenda instead of granulated sugar. I also opted to use fresh lime zest and juice instead of the bottled stuff. It not only saves a few calories, but it really escalates the flavors!

I hope you give these cupcakes a try! Test the recipe yourself, and don’t forgot to let me know what you think in the comments!

Cheers!

Jocelyn

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Vegan Vanilla-Lime Cupcakes

Yields 24 cupcakes

• 10-15 minutes

• 22 minutes

Ingredients

• 2/3 cup coconut oil
• 1 1/2 cups sugar
• 2 1/2 cups soy or almond milk
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 tsp almond extract
• 2 1/2 tbsps lime zest (about two whole limes)
• 1 tsp lime juice
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• Other – two mixing bowls, whisk, measuring cups, and an ice cream scoop.

Instructions

1. Preheat oven to 350F.
2. Fill cupcake pans with liners and set aside.
3. Melt the coconut oil in a small saucepan over very low heat until melted. Be sure to keep an eye on this process and to stir the oil.
4. Whisk the melted coconut oil and sugar together in a bowl.
5. Add the soy or almond milk, vanilla, coconut, and almond extracts, and lime zest/juice. Mix well, making sure the oil does not begin to create clumps.
6. In a separate bowl combine the flour, baking soda, baking powder, and salt. Once mixed, fold into the wet mixture and stir until smooth.
7. Fill the cupcake liners 2/3 of the way full. (I use a 2″ ice cream scoop. It perfectly fills cupcake liners!)
8. Bake for 22 minutes or until a toothpick inserted through the center comes out clean.
9. Cool completely and then ice your cupcake. I used a standard vanilla icing with clear, sparkly sprinkles. To round out the cupcake, cut a lime into small wedges. Squeeze some juice over the icing and place the remaining wedge on top.
10. Voila!