Perfectly light and sweet vegan lemon cupcakes topped with a creamy blackberry tinted frosting.
You can use any neutral tasting oil that works for your diet.
If you aren't dairy free, feel free to use melted butter and regular milk.
Store cupcakes in an airtight container for a day or two on the counter, or for longer in the refrigerator.
These should freeze well - just wrap them in waxed paper and store in a freezer bag or container for up to three months.