Light and fluffy vegan lemon cupcakes with a lemon buttercream frosting. Moist, packed with lemon flavor and super simple to make.
These vegan lemon cupcakes with lemon buttercream frosting are so divine, they are my latest favorite cupcake in the whole entire world.
Well, of course that is until I bake one of my other absolute favorites in the entire world – such as – any of the other cupcakes on this site. Love them all I must admit. But there is really something special about the tangy, sunshine flavor of lemon.
These cupcakes were super good and I’m a huge fan. As is everyone else who ate them. And they’re super easy to make too.
The perfect lemon flavor
The perfect lemon flavor in these cupcakes comes from lemon zest and lemon extract. The vegan lemon buttercream frosting is made with lemon juice and lemon extract and the flavors REALLY pop.
I adapted this recipe from my vegan vanilla cupcakes which is just the best recipe! Perfectly moist with a light and fluffy texture.
And if you love lemon like I do then you’ll also love our vegan lemon cake, vegan lemon cookies, vegan lemon pound cake, vegan lemon pie and vegan lemon poppy seed cake.
Ingredients You’ll Need To Make These Cupcakes:
Ingredient Notes
- Soy milk – you can use soy milk or any other non-dairy milk that you have on hand.
- Lemon zest – we used 1 tablespoon of lemon zest in this recipe, which is usually what you’d get from 1 medium sized lemon.
- Lemon extract – this really pops the lemon flavor! If you can’t get hold of it, you could just use lemon juice but it won’t be nearly as flavorful.
- Canola oil – can be replaced with vegetable oil.
- White vinegar – distilled white vinegar reacts with the baking soda (called bicarbonate of soda in some countries) in this recipe and creates the beautiful rise. You could replace this with apple cider vinegar.
How To Make Vegan Lemon Cupcakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add soy milk, canola oil, white vinegar, vanilla extract, lemon extract and lemon zest. Mix into a batter. Don’t overmix.
- Divide the batter evenly between 12 cupcake liners.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely.
- When they are completely cool, frost them with vegan lemon buttercream frosting.
Recipe Tips
Measure the flour correctly. For the perfect light and fluffy cupcakes it’s crucial that you don’t accidentally use too much flour. So it’s perfect if you weigh out your flour on a food scale. If you don’t have a food scale though then the next best thing is to use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
Don’t overmix the batter. Mix it until just mixed and then stop mixing. Over-mixing can affect the texture and rise of your cupcakes.
Bake right away. As soon as the batter has been divided between your cupcake liners, bake them right away. Letting the batter sit too long can also affect the texture and rise of your cupcakes.
Gluten-free. If you’d like to make these cupcakes gluten-free then the best thing would be to use a gluten-free all purpose baking blend to replace the regular flour.
Decorate. If you want to decorate these cupcakes then a sprinkle of lemon zest on top (as in our video) works great.
Storing and Freezing
Keep them covered at room temperature where they will stay fresh for 2-3 days, or keep them in the fridge (covered) where they will last up to a week.
They are also freezer friendly (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Vegan Cupcakes
- Classic Vegan Chocolate Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Carrot Cake Cupcakes
- Vegan Funfetti Cupcakes
- Vegan Vanilla Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Lemon Cupcakes
Ingredients
- 1 ¾ cups All Purpose Flour (220g)
- 1 cup White Granulated Sugar (200g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Lemon Extract
- 1 Tablespoon Lemon Zest
Lemon Buttercream Frosting:
- 4 cups Powdered Sugar (480g)
- ½ cup Vegan Butter (112g)
- 2 teaspoons Lemon Extract
- 2-3 Tablespoons Lemon Juice
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Add soy milk, canola oil, white vinegar, vanilla extract, lemon extract and lemon zest. Mix into a batter. Don't overmix.
- Divide the batter evenly between 12 cupcake liners.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, lemon extract and 2 tablespoons lemon juice to the bowl of your stand mixer. Start at slow speed and gradually increase speed until smooth and thick. If it's too thick, add the remaining lemon juice a drop at a time until you reach the right consistency.
- When the cupcakes are completely cool, pipe on the frosting and serve.
Video
Notes
- Measure the flour correctly. For the perfect light and fluffy cupcakes it’s crucial that you don’t accidentally use too much flour. So it’s perfect if you weigh out your flour on a food scale. If you don’t have a food scale though then the next best thing is to use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup.
- Lemon extract – this really pops the lemon flavor! If you can’t get hold of it, you could just use lemon juice but it won’t be nearly as flavorful.
- Lemon zest – we used 1 tablespoon of lemon zest in this recipe, which is usually what you’d get from 1 medium sized lemon.
- Don’t overmix the batter. Mix it until just mixed and then stop mixing. Over-mixing can affect the texture and rise of your cupcakes.
- Bake right away. As soon as the batter has been divided between your cupcake liners, bake them right away. Letting the batter sit too long can also affect the texture and rise of your cupcakes.
- Gluten-free: To make these cupcakes gluten-free the best thing would be to use a gluten-free all purpose baking blend in place of the regular flour.
- Storing and freezing: Keep them covered at room temperature where they will stay fresh for 2-3 days, or keep them in the fridge (covered) where they will last up to a week. They are also freezer friendly (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
Would adding whole milk instead of soy milk affect the cupcake recipe?
We haven’t tested this recipe with any dairy milks, only non-diary. You are welcome to try though.
As a “traditional” baker I needed to find a good Vegan-friendly recipe for Lemon Cupcakes to sit alongside a traditional wedding cake. Having trialled one other recipe which was not successful I was delighted to find this recipe which is easy to make and reliable. Thank you so much.
So glad that you found us and enjoyed the recipe Judy! Thanks so much for your wonderful review!