Vegan Lemon Cupcakes
Vegan Lemon Cupcakes are light, fluffy, and bursting with fresh citrus flavor, topped with a smooth and creamy dairy-free frosting. This vegan lemon cupcakes recipe is perfect for spring, summer, or any time you want a bright and refreshing dessert.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plant-based milk
- 1/3 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- For the frosting:
- 1/2 cup vegan butter softened
- 2 cups powdered sugar
- 1 –2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mix plant-based milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients, mixing until just combined.
- Divide batter evenly into cupcake liners.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Let cupcakes cool completely.
- Beat vegan butter, then add powdered sugar, lemon juice, and vanilla. Whip until light and fluffy.
- Frost cooled cupcakes and garnish as desired.
Notes
- Use fresh lemon juice and zest for best flavor.
- Avoid overmixing to keep cupcakes soft and fluffy.
- Use room temperature ingredients for smoother batter.
- Adjust lemon juice in frosting to taste.
- Always cool cupcakes completely before frosting.