These vegan lemon cupcakes are so simple to make from scratch. With a lemon cake, topped with a vegan lemon buttercream frosting, these cupcakes are bursting with bright citrus flavor!
It is a bright and sunny March day here in Virginia. The temperatures reached 60 degrees! I’ve lived here for just over a month, and I’m slowly getting accustomed to a new city, and a new routine.
We’re just three days into March and the skies are blue. On my afternoon walk I saw the beginnings of the perennials bursting from the soil. I just couldn’t help but feel the joy that comes with the start of spring.
Today I’m bringing to you a bright citrus cupcake! I have a few cupcake recipes on my site, like my chocolate vegan cupcakes, and my vegan carrot cake cupcakes, and I’m slowly adding more recipes to my repertoire. If you’re looking for something healthier, try these plant-based desserts!
These vegan lemon cupcakes are next in line. They are so bright, and flavorful, each bite reminds me of sunny skies, and spring!
They are perfect to make all year round. Citrus fruit is in season during the winter months, so making these cupcakes in the winter is a great way to bring some fresh flavors into your baked goods.
These also make for an excellent recipe to share at a Mother’s Day brunch, potluck, school event, or Easter!
Why you’ll love these Vegan Lemon Cupcakes…
- Bursting with natural lemon citrus flavor.
- Moist and fluffy crumb.
- Vegan and Dairy-Free
- Bright and sunny!
- Gluten-Free option
Recipe Ingredients and Notes
Lemon Cupcakes
All Purpose Flour: I used all purpose flour for this recipe, although you could substitute white whole wheat flour but the cupcakes may turn out a bit more dense.
Soy Milk and Apple Cider Vinegar: The combination of soy milk and apple cider vinegar creates a vegan buttermilk that gives these cupcakes a tang!
Baking Powder and Baking Soda: Both baking powder and baking soda help to leaven these vegan cupcakes.
Organic Cane Sugar: I usually use coconut sugar in my baked goods, but when you’re making lemon cupcakes you want them to have a light and bright cake crumb, and coconut sugar gives these cupcakes a brown undertone.
Coconut Oil: Melt your coconut oil if it comes in a solid form.
Vanilla Extract: The added vanilla extract gives helps to enhance the lemon flavor.
Lemon Juice and Zest: You’ll need one whole lemon. You’ll use the zest of one lemon, plus the juice of one lemon for the cake.
Lemon Buttercream Frosting
Vegan Butter: My favorite butter to use for vegan buttercream is Earth Balance. Make sure that it is soft and at room temperature.
Organic Powdered Sugar: Use organic powdered sugar to be sure that it is vegan. You’ll need about 3 to 3 ½ cups.
Lemon Juice and Lemon Zest: You need the zest of one lemon, plus about two tablespoons of lemon juice.
Lemon Extract (optional): If you’d like a touch of extra lemon flavor, add a half teaspoon of lemon extract.
Tools and Equipment
How to Make Vegan Lemon Cupcakes – Step by Step
The first thing you need to do is add the apple cider vinegar to the soy milk. Whisk together with a fork, and set aside for 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
Next, you’ll combine the wet ingredients. In a medium size mixing bowl, add the curdled soy milk, sugar, coconut oil, vanilla extract, lemon juice, and lemon zest. Make sure that your coconut oil is melted if it was in solid form. If you choose to use the lemon extract, add it in at this time.
Whisk together until sugar dissolves into the rest of the ingredients.
Pour the wet ingredients into the bowl with the flour. Using a spatula fold together until just combined. It’s okay if the batter is a bit lumpy. You don’t want to over mix the batter.
Line your muffin/cupcake tin. I like to use parchment liners because they easily pull away from the cupcakes. Fill each muffin cup ¾ of the way full, about a ¼ cup of batter.
Bake in the oven for 13-15 minutes at 350 F. When a toothpick inserted through the center comes out clean, they are done.
Remove cupcakes from the oven. Allow to cool in the baking tin for 10 minutes, before transferring to a wire rack to cool completely.
Making the Vegan Lemon Buttercream Frosting
While the cupcakes are cooling, make the vegan buttercream frosting.
Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
Add the lemon zest, and vanilla extract. Cream together until combined.
Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. Continue to add a half cup of the powdered sugar until a thick frosting forms.
You will need anywhere between 2 ½-3 cups of powdered sugar. Keep an eye on the frosting as you are blending.
Add 1-2 tablespoons of lemon juice. Cream together until all ingredients are combined and frosting is light and fluffy.
Place the frosting in a piping bag. Be sure cupcakes are completely cool, then frost each cupcake.
Add a touch of lemon zest on top of each cupcake. Enjoy!
Top Tips for Making Vegan Lemon Cupcakes
- When measuring the flour for the cake, use a spoon to scoop the flour into the measuring cup. Flour can get packed in the bag which causes incorrect measurements.
- For a more intense lemon flavor use a teaspoon of lemon extract in the cupcakes, and a half teaspoon of lemon extract in the frosting.
- Check the cupcakes at 13 minutes. If a toothpick comes out of the center clean, then the cupcakes are done. Be careful not to over bake!
- If you choose, you can sift the flour and other dry ingredients together. I don’t find this necessary, but it does tend to help create a light and fluffy cake texture.
What gives these cupcakes the lemon flavor?
A combination of lemon zest and lemon juice gives these cupcakes a bright lemon flavor. I didn’t add additional lemon extract, however, you could add a teaspoon of lemon extract to enhance the lemon flavor.
Variations and Substitutions
Gluten-Free: Make these cupcakes gluten-free by substituting an all purpose 1:1 gluten-free flour blend.
Oil-Free: If you’d like to make these oil-free substitute ⅓ cup of unsweetened applesauce for the coconut oil.
Frosting: If you prefer a different frosting with these cupcakes, feel free to use a vegan vanilla buttercream, or vegan cream cheese frosting.
Toppings: I served these cupcakes with a touch of lemon zest. Other beautiful toppings include a wedge of lemon, or yellow sprinkles.
How to Serve
Easter: Prepare these cupcakes for an Easter treat! I have dusted these cupcakes with coconut, and added pastel colored Jordan almonds to resemble a nest with eggs.
Mother’s Day: Serve these cupcakes topped with a wedge of lemon for a Mother’s Day brunch.
Summer Potluck: These cupcakes are great to bring to a summer picnic or potluck! They are dairy-free, vegan, and nut-free making them suitable for most every guest!
How to Store and Keep
Store: Place leftover cupcakes in the refrigerator. I prefer to keep these refrigerated since they are topped with a vegan lemon buttercream. This keeps the frosting firm.
Keep: The cupcakes will keep at room temperature for about a day. They will keep in the refrigerator for 3-4 days, but I doubt they will last that long!
Check out these other spring and vegan lemon recipes!
- Vegan Blueberry Cake with Lemon Zest
- Birds Nest Cookies
- Vegan Lemon Loaf
- Dairy-Free Chocolate Easter Eggs with Peanut Butter
- Focaccia with Lemon and Thyme
- 25 Plant-Based Desserts
- 20 Lemony Vegan Dessert Recipes by Food For Net
Vegan Lemon Cupcakes
Ingredients
Lemon Cupcakes
- 1 cup soy milk unsweetened original
- 1 tbsp apple cider vinegar
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup cane sugar organic
- ⅓ cup coconut oil
- 2 tbsp lemon zest about 1 lemon zested
- ¼ cup lemon juice about 1 lemon juiced
- 1 tsp vanilla extract
- ½ tsp lemon extract optional
Vegan Lemon Buttercream Frosting
- 1 stick vegan butter
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 3 cups powdered sugar organic
Instructions
Vegan Lemon Cupcakes
- Preheat oven to 350 F. Add the apple cider vinegar to the soy milk in a small bowl. Whisk together with a fork, and set aside for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium size mixing bowl, add the curdled soy milk, sugar, coconut oil, vanilla extract, lemon juice, and lemon zest. Make sure that your coconut oil is melted if it was in solid form. If you choose to use the lemon extract, add it in at this time. Whisk together until sugar dissolves into the rest of the ingredients.
- Pour the wet ingredients into the bowl with the flour. Using a spatula fold together until just combined. It's okay of the batter is a bit lumpy. You don't want to over mix the batter.
- Line your muffin/cupcake tin. Fill each muffin cup ¾ of the way full, about a ¼ cup of batter. Bake in the oven for 13-15 minutes at 350 F.
- Remove cupcakes from the oven. Allow to cool in the baking tin for 10 minutes, before transferring to a wire rack to cool completely.
Vegan Lemon Buttercream Frosting
- Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
- Add the lemon zest, and vanilla extract. Cream together until combined.
- Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. Continue to add a half cup of the powdered sugar until a thick frosting forms. You will need anywhere between 2 ½-3 cups of powdered sugar. Keep an eye on the frosting as you are blending.
- Add 1-2 tablespoons of lemon juice. Cream together until all ingredients are combined and frosting is light and fluffy.
- Place the frosting in a piping bag. Be sure cupcakes are completely cool, then frost each cupcake. Add a touch of lemon zest on top of each cupcake. Enjoy!
Video
Notes
- Store cupcakes in the refrigerator.
- They will keep for 3-4 days.
Nutrition
Lemon is my husband favorite I am going to surprise this weekend and try these look wonderful!
I lived in Virginia for 20 years! It’s a beautiful state and the springtime is the best season, IMO. Lemon always reminds me of Spring, so these cupcakes are perfect for right now. Thanks for sharing the recipe.
These look so light and refreshing, my mouth is watering just looking at the pictures! I love anything with lemon. Love that they’re vegan too 🙂
Love how moist and fluffy these cupcakes are! They’re definitely gonna be making an appearance at Easter 🙂
I’m loving lemon desserts right now and these are perfect for Spring! Can’t wait to make them for Easter with some colorful decorations for the kids.