Vegan Lemon Cupcakes with Cream Cheese Frosting

Ingredients:

1 1/2 c. flour

1/4 t. baking soda

1/2 t. baking powder

1/4 t. salt

1/3 c. vegetable oil

3/4 c. almond milk

3/4 c. evaporated cane juice sugar

1/4 c. lemon juice

the zest from one lemon, finely grated

Set oven to 350 degrees and line muffin pan with cupcake liners.

Sift together in a medium bowl flour, baking soda, baking powder, and salt.

In a larger bowl, whisk together oil, milk, sugar, lemon juice and zest.

Mix the dry ingredients in to the wet ingredients. Fill each cupcake 3/4 of the way full and bake for 18-20 minutes. Let cool completely before frosting.

Cream Cheese Frosting

1/2 c. vegan cream cheese (tofutti), 3 T. pure maple syrup or agave, 1 T. almond or coconut milk, 1/2 t. vanilla.

Combine all ingredients, whisking with a fork until smooth. Refrigerate for one hour. Frost cupcakes when they are cool and frosting is ready.

Chopped Toasted Pecans

Top with chopped toasted pecans. Toast about 1/3 c. pecans in a dry covered pan over med. heat for about 5 minutes. Chop and top. Enjoy!