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Vegan Lemon Cupcakes

These delightful vegan lemon cupcakes are a zesty and refreshing treat that will leave your taste buds craving more. The perfect balance of sweet and tart, these cupcakes are sure to be a hit with everyone.

Vegan lemon cupcake

Made with simple ingredients like flour, sugar, and plant-based milk, these cupcakes are easy to make and can be customized with your favorite toppings or frosting. The addition of fresh lemon juice and zest gives these cupcakes a bright and tangy flavor that’s perfect for a summer dessert.

Vegan Lemon Cupcakes

Course: DessertCuisine: ContinentalDifficulty: Easy


Prep time


Cooking time






  • For the cupcakes:
  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • ½ cup plant-based milk (such as almond, soy, or oat milk)

  • ¼ cup fresh lemon juice

  • 2 tablespoons lemon zest

  • ⅓ cup vegetable oil

  • 1 teaspoon vanilla extract

  • For the frosting
  • 1 cup vegan butter, softened

  • 3-4 cups powdered sugar

  • 2-3 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract


  • Preheat your oven to 350°F and line a muffin tin with paper liners.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate mixing bowl, whisk together the sugar, plant-based milk, lemon juice, lemon zest, vegetable oil, and vanilla extract until well combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
  • Bake the cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • To make the frosting, beat the vegan butter in a mixing bowl until smooth and creamy.
  • Gradually add the powdered sugar, 1 cup at a time, until the frosting is thick and fluffy.
  • Add the lemon juice, lemon zest, and vanilla extract and beat until well combined.
  • Frost the cooled cupcakes with the frosting and garnish with additional lemon zest, if desired.


  • Use fresh lemon juice and zest for the best flavor.
  • Do not overmix the batter, as it can result in tough cupcakes.
  • Let the cupcakes cool completely before frosting them.
  • Use a piping bag or a butter knife to frost the cupcakes, and garnish them with fresh lemon zest for a pop of color and flavor.

How to Store and Freeze

  • You can store leftover cupcakes in an airtight container at room temperature for up to 3 days.
  • To freeze the cupcakes, place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. Let them thaw at room temperature before serving.

Complete Nutrition Information

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories310
  • % Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 3g 15%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 160mg 7%
  • Potassium 0mg 0%
  • Total Carbohydrate 44g 15%
    • Dietary Fiber 0g 0%
    • Sugars 35g
  • Protein 1g 2%

    * 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.

    Frequently Asked Questions (FAQs)

    Why are vegan cakes so dry?

    Vegan cakes can sometimes turn out dry because they do not contain animal products such as eggs, butter, and milk, which provide moisture and richness to traditional cakes. To avoid dryness, it is important to use the right amount of liquid ingredients such as plant-based milk or yogurt, and to add extra moisture-rich ingredients such as applesauce, mashed bananas, or vegetable oil. It is also important to not over-bake the cake, as this can cause it to become dry and crumbly.

    What does vegan mean in cupcakes?

    Vegan cupcakes are cupcakes that are made without any animal products such as eggs, milk, butter, or honey. Instead, they are made using plant-based ingredients such as almond milk, coconut oil, and flaxseed meal as an egg substitute. Vegan cupcakes are a great alternative for those who follow a vegan lifestyle or have dietary restrictions.

    Why my eggless cake is not spongy?

    Eggless cakes can sometimes turn out dense or not spongy because eggs provide structure and help cakes rise during baking. To achieve a spongy texture without using eggs, it is important to use the right combination of leavening agents such as baking powder and baking soda, as well as a good amount of liquid ingredients such as plant-based milk or yogurt. Over-mixing the batter can also result in a dense cake, so it is important to mix until just combined. Finally, make sure the oven temperature is correct and the cake is not overbaked.

    Enjoy your delicious vegan lemon cupcakes, and savor the tangy and sweet flavor with every bite!

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