Go Back
+ servings
vegan lemon cupcake with lemon buttercream frosting, topped with lemon zest
Print Recipe
5 from 5 votes

Vegan Lemon Cupcakes

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!
Prep Time10 mins
Cook Time15 mins
Frosting10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 362kcal
Author: Alison Corey


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
  • 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


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!



  • Store cupcakes in the refrigerator.
  • They will keep for 3-4 days.


Calories: 362kcal | Carbohydrates: 60g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 202mg | Potassium: 66mg | Fiber: 1g | Sugar: 43g | Vitamin A: 438IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg