Vegan Lemon Cupcakes
These easy to make vegan lemon cupcakes are soft and moist, bursting with lemon flavor and topped with vegan lemon buttercream. A great balance of sweet and tart. Perfect for birthdays, picnic and other celebrations.
Servings: 12 Servings
Calories: 270kcal
Equipment
- 12 Cupcake liners
- 1 12 count muffin/cupcake pan
Ingredients
Vegan Cupcake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- ½ cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Lemon Buttercream
- 1 3⁄4 cup Powdered sugar
- ½ cup vegan butter room temperature 1 ¾ cup powdered sugar
- 1 tablespoon unsweetened almond milk
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the flour, sugar, baking soda, baking powder, and salt and set aside.
- In a large mixing bowl, combine the almond milk, oil, vinegar, extracts, and lemon zest.
- Slowly mix in the dry ingredients until the batter is smooth and well combined.
- Fill the cupcake lines ⅔ full and bake 23-25 minutes. Remove from oven and allow to cOOl.
- While the cupcakes are cooling, make the frosting. Add the softened 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!
Notes
Recipe Notes:
- I found that my hand warmed the frosting when I was piping it on the cupcakes. I would recommend chilling the frosting before you pipe it on. Not required but recommended!
- Other unsweetened plant-based milk (like soy or rice milk) can be used for this recipe, but I would not recommend using full-fat coconut milk. Initially, I tried making these cupcakes with full-fat canned coconut milk and the result was soggy cupcakes. Not good.
- Regular white vinegar can be used in place of apple cider vinegar with no issues
- Canola oil can be used in place of avocado oil if desired.
Nutrition
Calories: 270kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 294mg | Potassium: 24mg | Fiber: 1g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg
