Vegan Citrus Olive Oil Cupcakes

Delicious and easy to make. Can make this with either organic lemons or oranges

Make sure the zest is organic. Make sure your baking soda and baking powder are not expired.

Line 2 twelve cup muffin pans with cupcake paper liners. I used unbleached standard size, greaseproof paper cupcake liners from Amazon. The paper liners makes for easier clean up and serving. Makes 24 cupcakes.

Preheat convection oven to 325 F degrees (regular bake is 350). I prefer convection bake because it bakes more evenly.


3/4 cup olive oil

1/2 cup unsweetened apple sauce

1 cup oat or soy milk

2 tbsp lemon juice

2 tbsp lemon zest

1 1/2 cup table sugar


2 cups sifted all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt


In a large mixing bowl, add olive oil, apple sauce, milk, lemon juice, zest, and sugar. Mix together.

In another bowl mix together flour, baking powder, baking soda, salt.

Carefully fold in the flour mixture into the liquid mixture. Whisk. Stop when flour is blended in. Don’t over do it.

Spoon in about 2 large tablespoons of batter into each cupcake liner. The batter should fill about 3/4 of the paper liner.

Bake in preheated convection oven for about 20-25 minutes (regular bake is 10% longer).

Cupcakes are done when tops are light golden and cake-like when you break upper part of cupcake it with a fork.

Remove form oven and let cool.

Serve with berries and tea.

Lemon olive oil cupcake
Cupcake taster