Vegan Lemon Cupcakes


Came across this lovely recipe and definitely need to try it out looks amazing! Thank you for this and all the lovely notes that are added:


  • 1 3/4 cups all-purpose flour (*see notes)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup soy milk or preferred milk or preferred milk
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice (*zest lemon before juicing)
  • 1/3 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower, vegetable, etc.)
  • 1/3 cup plain non-dairy yogurt (sub applesauce)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract


  • 1 cup vegan stick butter , slightly softened at room temp (about 10-15 minutes)
  • 3.5 cups powdered sugar , sifted
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (*zest lemon before juicing)
  • 1/2 teaspoon vanilla extract



  • Preheat oven to 350 ° F (177 ° C). Place 12 muffin liners in a standard muffin pan.
  • In a medium mixing bowl, whisk the soy milk and lemon juice together. Set aside about 5 minutes.
  • In a separate large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine well.
  • To the medium bowl with the buttermilk, add the oil, yogurt, lemon zest, vanilla extract, lemon extract, and sugar. Whisk to combine well.
  • Now add the wet ingredients into the large bowl of dry ingredients. Whisk gently until just combined (some small lumps are fine). Don’t overwork the batter or it can cause dense and chewy cupcakes that won’t rise well.
  • Pour mixture into each liner evenly about 2/3 the way full (an ice cream scoop works great for this). Don’t overfill.
  • Place in the oven on the middle rack for 18-22 minutes until lightly golden. To check for doneness, lightly press the surface – It should spring back. Don’t over bake or they will be dry.
  • Remove the pan from the oven and let them cool for 5-10 minutes before touching. Now gently remove the cupcakes and transfer them to a cooling rack. Let completely cool before decorating with frosting.


  • Add the softened vegan butter to the bowl of a Stand Mixer (or use a large bowl with a Hand Mixer). Cream the butter on medium for 3-5 minutes until pale, airy, and fluffy (turn to med-high for 10-second intervals if needed). Scrape down sides as needed.
  • Over low speed, add the vanilla extract, lemon juice, lemon zest, and a 1/2 cup of powdered sugar. Mix until the sugar is almost combined. Scrape down sides as needed. Now beat for 60 seconds on Medium-High until fully incorporated.
  • Repeat the process with 1/2 cup of sugar at a time until it’s gone and the frosting is thick, smooth, and fluffy. Add more sugar if you want a sweeter taste or thicker consistency. If the buttercream is too thick or stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated.


Measuring Flour: don’t scoop it with a measuring cup directly from the flour container. Instead, Aerate it first, then scoop it out of your container with a large spoon and then into a measuring cup. Don’t tap or pack the cup, just lightly sweep a butter knife across the top to remove the excess flour.

For a successful baking experience, measure all of the ingredients accurately, and follow the instructions closely. Making any changes can yield undesired results. Also, make sure that the baking soda and baking powder aren’t expired. If your oven runs too hot/cool, it can yield different results. I highly recommend an oven thermometer to ensure the temp is accurate.

Soy Milk: I prefer soy because it curdles the best and creates the perfect vegan buttermilk. However, feel free to use any plant-based milk you prefer.

Vegan Butter: I prefer to use stick butter because it yields consistent results. Some tub varieties contain more moisture and can cause the frosting to become runny. If you use tub butter, you won’t have to soften it first. You may need to add more sugar to keep it firm. Don’t overbeat it or add any additional moisture. 

Powdered Sugar: Using organic powder sugar will ensure that it is vegan.

Frosting: It can stay out at room temperature for a few hours without melting, so you can leave decorated cakes/cupcakes out. However, if it’s too hot, the frosting will start to soften. I prefer to store decorated cupcakes in the fridge (in a container) and take them out an hour before serving. This helps set the buttercream and keeps the cupcakes moist.

Storing: Without frosting, they will stay fresh covered at room temperature for a couple of days. You can also store them frosted or unfrosted in the fridge for up 3-5 days. You can freeze them with or without. frosting for 2-3 months. To thaw, leave them out at room temp. for 15-20 minutes. 

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