Vegan Lemon Cupcakes
Brighten your day with these zesty and fluffy Vegan Lemon Cupcakes, a delightful plant-based treat that's perfect for any occasion. Bursting with vibrant citrus flavor, these cupcakes begin with a tender, moist base made from fresh lemon juice, lemon zest, and unsweetened plant-based milk, paired with the subtle richness of vanilla and neutral vegetable oil. Topped with a luscious vegan buttercream frosting infused with even more lemony goodness, each bite is a perfect balance of sweet and tangy. Quick and easy to make, this recipe takes just 20 minutes of prep time and yields 12 cupcakes, making it ideal for parties, dessert lovers, or simply satisfying your sweet tooth. Whether you're vegan or just love citrus-based desserts, these dairy-free, egg-free lemon cupcakes are sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened plant-based milk (such as almond or soy)
- 0.25 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.25 cups Neutral vegetable oil (such as canola)
- 1 teaspoon Pure vanilla extract
- 1.5 cups Powdered sugar (for frosting)
- 0.5 cups Vegan butter
- 1.5 tablespoons Fresh lemon juice (for frosting)
- 0.5 teaspoons Lemon zest (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, combine the plant-based milk, lemon juice, lemon zest, vegetable oil, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting by beating the vegan butter with an electric mixer until creamy.
Gradually add the powdered sugar, lemon juice, and lemon zest to the vegan butter, continuing to beat until smooth and fluffy.
Once the cupcakes are fully cooled, spread or pipe the frosting onto each cupcake. Garnish with additional lemon zest or a small slice of fresh lemon if desired.
Serve and enjoy your vegan lemon cupcakes!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
