Vegan Vanilla-Lime Cupcake


***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~15 minutes; Cook Time: ~22 minutes; Yield: 24 cupcakes


  • 2/3 cup coconut oil
  • 1½ cups sugar
  • 2½ cups soy or almond milk
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tsp almond extract
  • 2½ tbsps lime zest (about two whole limes)
  • 1 tsp lime juice
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Other – two mixing bowls, whisk, measuring cups, and an ice cream scoop.


  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!

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