Vanilla Lemon Cupcakes


This recipe goes to show that you really can add flaxseed to just about anything.

For this recipe, we used a traditional Betty Crocker cake mix. We swapped the eggs for flax eggs and some of the oil for milled flaxseed.

You can typically swap flaxseed for the fat in a recipe with a 3 to 1 ratio. If a recipe calls for 1/3 cup of oil or butter, swap it for 1 cup of flaxseed, or 3 Tbsp of flaxseed for 1 Tbsp of butter.

This swap is a great way to lower saturated fat, increase omega-3s, and add more fiber to just about any recipe.

Sprinkle lemon zest on top for the perfect light, lemony, springtime taste.

Vanilla Lemon Flaxseed Cupcakes


  • 1 box Betty Crocker Vanilla Cake Mix
  • 1 carton vanilla frosting
  • 3 flax eggs 1 Tbsp + 3 Tbsp water for each egg
  • 1/3 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1/3 cup oil vegetable, olive, or coconut
  • 1 lemon zested, for topping


  • Follow directions on box for preheating oven and greasing cupcake pan.
  • Mix flaxseed and water in a small bowl to make your flax eggs. Set aside.
  • Mix cake mix, oil, and flaxseed in a large mixing bowl. Add flax eggs.
  • Mix to combine and follow directions on box for baking and cooling.
  • When cool, frost with vanilla frosting. Sprinkle lemon zest on top. Serve and enjoy!