arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

Lively Lemony Vegan Cupcakes

Laura Theodore is a popular television personality and radio host, vegan chef, compassionate cookbook author, singer and actor. Laura is the author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. She is the on-camera host, writer and co-producer of the TASTE award-winningPBS cooking show, Jazzy Vegetarian, presently available in over 85% of American households. She also hosts the weekly podcast radio show, Jazzy Vegetarian Radio, a talk/music format focusing on plant-based recipes, eco-friendly tips, celebrity interviews, and upbeat music, served up with a bit of fun on the side.

Laura has made guest appearances on ABC, NBC, CBS and FOX, and she has been featured on The Talk on CBS, Insider/Entertainment Tonight, News 4-NBC, Fox News 8, Better TV and WCBS Radio. Laura has been featured in the New York Times, New York Daily News, VegNews, Family Circle, Readers Digest, PBS Food and Healthy Aging, among many others.

A love for good food, compassion for animals and enthusiasm for great music has created a joyous life path for Laura Theodore.

Read more at:
lively lemony cupcakes 2

Dietary Restrictions

  • naturally_vegan


Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

Put the nondairy milk and lemon juice into a small bowl or pitcher and stir to combine. Let the mixture stand for 7 to 10 minutes, while preparing the rest of the cupcake batter.

Put the flour, baking powder and baking soda into a large bowl and stir with a dry whisk to combine. Add the Wholesome Organic Cane Sugar and stir with the whisk to combine. Stir in the water, olive oil and the nondairy milk/lemon mixture. Fold in 1 1/2 teaspoons of the lemon zest.

If the batter seems overly wet, stir in a bit more flour, 1 tablespoon at a time, until the mixture is moist but not runny. Alternately, if the batter seems overly dry, stir in a bit more water, 1 tablespoon at a time, until the mixture is moist.

Mound the mixture into the lined cups. Bake for 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Put the tin on a wire rack. Let cool for 10 minutes, then remove the cupcakes and put on a wire rack. Cool the cupcakes completely (at least 1 hour) before frosting them.

Spoon the Wholesome Organic Frosting into a piping bag that has been fitted with a star tip. Pipe a generous amount of frosting on top of each cupcake. (Alternately, spoon some frosting or whipped topping on top of each cupcake and spread in an even layer with an offset spatula). Garnish each cupcake with some of the remaining lemon zest.

Serve immediately, or put the cupcakes into a tightly covered container and refrigerate. For best taste, remove the cupcakes from the refrigerator about 15 minutes before serving. Loosely covered and stored in the refrigerator, the cupcakes will keep for about 2 days.



  • 1 1/4 cups non dairy milk
  • 1/3 cup freshly squeezed lemon juice (from about 2 large lemons; zest the lemons first, before squeezing)
  • 2 1/3 cups whole wheat flour, plus more as needed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
    Buy Now Find In Store
  • 1/4 cup water, plus more as needed
  • 2 tablespoons extra-light olive oil
  • Lemon zest from 2 large organic lemons
  • 1 to 1 1/2 cups Wholesome Organic Vanilla Frosting