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Vegan Persian Lime Cupcakes



  • 1 3/4 Cup AP Flour

  • 1 Cup Almond Milk

  • 1 Cup Sugar

  • 1/3 Cup Verbena Persian Lime Olive Oil

  • 1 tsp Baking Soda

  • 1 Tbsp Apple Cider Vinegar

  • 1/2 tsp Salt

  • 1 tsp Vanilla Extract

  • 2 Limes, Zest & Juice


  • 3 Cups Powdered Sugar

  • 1/4 Cup Vegan Butter, Softened

  • 3-4 Tbsp Fresh Lime Juice

  • Lime Zest for Decoration


  1. Preheat oven to 350 degrees.

  2. Sift the flour into the mixing bowl and add the sugar, baking soda, & salt. Add zest of 2 limes and juice squeezed from 2 limes.

  3. Add olive oil, vinegar, and vanilla extract. Combine until smooth.

  4. Line a cupcake tray with cupcake liners and divide the batter evenly between them, filling the liners 2/3 full.

  5. Bake for 25 minutes or until a toothpick inserted into the center of cupcakes come out clean.

  6. Prepare frosting by adding the powdered sugar, vegan butter, and lime juice and mix with electric mixer of slowest speed until smooth.

  7. Pipe frosting over cooled cupcakes and top with lime zest.

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