— Denise McKeon

Yes, there are, but I want to explain. The reason that you'll see apple cider vinegar or vinegar in a lot of vegan baked goods is because it helps with the leavening. It's an acid and it helps the cakes to rise. Denise, um, I would try fresh lemon juice if I were you. It, we only use a teaspoon of vinegar pretty, you know, to make a nine inch cake for example, or 12 muffins. So the percentage of acidity in lemon juice might not be the same as it is in the apple cider vinegar. You might wanna add a teaspoon and a half. I don't expect you're going to taste the lemon. And if you did in some instances it would actually be good. So give that a try. But I'm going to say what I say every single time and that is when you are swapping out an ingredient that is listed in a recipe that you know is a good recipe, not something that you just find out in the twitterverse or you know online and you don't know who wrote it, that's not a then definitely don't do that on holiday time or anytime. Cut the recipe in half, Denise, make six cupcakes and or even four quarter it and see how it goes.