Vegan Key Lime Cupcakes

5 from 12 votes

These vegan key lime cupcakes are moist and fluffy and topped with a gorgeous lime frosting. Perfect for any special occasion!

Prep Time20

Cook Time20

Total Time40

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 407kcal

Preheat the oven to 350°F (180°C). Line a cupcake tray with 12 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, vinegar, vanilla extract, lime juice and lime zest and mix into a batter. Don't overmix.
Divide the batter evenly between the 12 cupcake liners in your cupcake tray.
Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Let the cupcakes cool in the cupcake tray for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
Prepare your frosting by adding vegan butter, powdered sugar and lime juice to the bowl of your stand mixer. Start at slow speed and gradually increase speed until your frosting is thick and smooth.
When the cupcakes have cooled completely, pipe on the frosting and serve.

Weigh your flour. For the best accuracy weigh your flour on a food scale. Otherwise use the 'spoon and level' method: spoon the flour into your measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup.
Lime zest and lime juice. You can use regular limes or key limes, whatever is easiest to get hold of.
Vegan butter. Firm or stick style vegan butter works best for frostings. If your vegan butter is soft (in a tub) then you will likely use less lime juice, only add as much as you need to get your frosting to the right consistency.
Storing: Keep them covered at room temperature where they will stay fresh for a couple of days or covered in the fridge where they will last for up to a week.
Freezing: You can also freeze them (frosted or unfrosted) for up to 3 months.