Imagine biting into a soft, fluffy cupcake bursting with fresh lemon flavor, perfectly sweet and tangy. These Vegan Lemon Cupcakes are a delightful treat that’s not only egg-free and dairy-free but also incredibly moist and easy to make. Whether you're hosting a party or craving something sweet, these zesty cupcakes will brighten your day!
Why You'll Love These Vegan Lemon Cupcakes:
✔️ Bright & Zesty Flavor – A refreshing citrus twist in every bite.
✔️ 100% Vegan – No eggs or dairy—just plant-based goodness.
✔️ Light & Fluffy – Soft texture with a tender crumb.
✔️ Simple Ingredients – Easy-to-find pantry staples.
✔️ Perfect for Any Occasion – Ideal for birthdays, brunches, or a sweet treat.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients You'll Need:
🥄 For the Cupcakes:
- 1 ½ cups All-Purpose Flour (or gluten-free flour blend)
- ¾ cup Sugar (or your preferred sweetener)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Unsweetened Plant Milk (almond, soy, or oat)
- ⅓ cup Neutral Oil (like coconut or vegetable oil)
- 2 tbsp Fresh Lemon Juice (for that bright citrus kick)
- 1 tbsp Lemon Zest (finely grated)
- 1 tsp Vanilla Extract
🍋 For the Lemon Frosting (Optional but Recommended!):
- ½ cup Vegan Butter (softened)
- 2 cups Powdered Sugar (sifted)
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
How to Make Vegan Lemon Cupcakes:
1️⃣ Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix plant milk, oil, lemon juice, lemon zest, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don't overmix—this keeps the cupcakes fluffy!)
2️⃣ Bake Until Golden & Delicious:
- Divide the batter evenly between the cupcake liners, filling them about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3️⃣ Whip Up the Lemon Frosting:
- In a bowl, beat vegan butter until light and fluffy.
- Gradually add powdered sugar, mixing until smooth.
- Stir in lemon juice and zest for a tangy, creamy finish.
4️⃣ Assemble & Decorate:
Once the cupcakes are completely cool, frost them generously with lemon frosting. For extra flair, garnish with a twist of lemon zest or a lemon slice.
Pro Tips for Perfect Vegan Lemon Cupcakes:
✅ Extra Zesty? Add more lemon zest for a stronger citrus flavor.
✅ Make-Ahead Magic – Bake the cupcakes a day in advance and frost them when ready to serve.
✅ Gluten-Free Friendly – Use a 1:1 gluten-free flour blend for a gluten-free treat.
✅ Storage Tip – Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTreat Yourself – Because You Deserve a Little Sweetness!
These Vegan Lemon Cupcakes are the perfect balance of sweet and tangy, making every bite feel like a sunny day. Whether you’re baking for a crowd or just indulging yourself, these cupcakes are guaranteed to brighten your mood!