These Vegan Lemon Cupcakes are like little drops of sunshiney deliciousness! They have a fluffy vanilla cake filled with eggless lemon curd and dusted with confectioners’ sugar. As always, they’re gluten free, egg free, nut free and easily dairy free (vegan).
Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
Use an ice cream scoop to fill the cupcake tins about ¾ of the way full. Bake for 24 minutes or until tops of cupcakes are golden brown and spring back at you when carefully touched.
Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack.
Once the cupcakes have cooled completely, we are going to make the hole for the filling. If you have piping bags with tips you can use that to make the hole. If not, a clean thumb will do. Simply push down in the center of the cupcake almost to the bottom but not all the way.
Dust the tops with confectioners’ sugar. It’s ok if it gets in the hole.
Fill the cupcake with the lemon curd and let it overflow out of the top of the hole into a nice round pool.