EASY VEGAN LEMON CUPCAKE

GLUTEN FREE | DAIRY FREE 

 Simple Ingredients

All Purpose Flour Sugar Lemon Non Dairy Milk Baking Soda Baking Powder Salt  Vinegar Oil Lemon Extract Vanilla Extract

Easy to Make

Made with simple Ingredients you already have in the pantry. They’re essay to make and a great balance of sweet and tart.

Moist and fluffy, homemade vegan cupcakes bursting with lemon flavor and topped with delicious lemony buttercream frosting.

Moist And Fluffy

Bright Citrus Flavor

Brighten up your Easter, Mother's Day and spring celebrations!

Step 1

Heat oven to 350 degrees. Combine flour, sugar, baking soda, powder, and salt in a mixing bowl. In a separate mixing bowl combine almond milk, oil, vinegar, lemon and vanilla extract and lemon zest.

Step 2

Slowly mix together the dry and wet ingredients until the batter is smooth and well combined.

Step 3

Fill the cupcake pan  ⅔ full and bake 23 - 25 minutes, remove from oven and let cool.

Step 4

Make the frosting by mixing vegan butter, powdered sugar, almond milk, and lemon extract to a large bowl and beat until light and fluffy. Pipe the frosting onto the cooled cupcakes and serve!

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