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Home » Desserts » Vegan Lemon Cupcakes with Blackberry Frosting.

Vegan Lemon Cupcakes with Blackberry Frosting.

Jun 3, 2015 · Modified: Jun 2, 2019 by Kelly Roenicke · 26 Comments

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Light, fluffy, DELICIOUS lemon cupcakes topped with a sweet blackberry buttercream frosting! #cupcakes #vegan

Vegan lemon cupcakes with blackberry frosting are a light and delicious treat that’s perfect for summer! These beautiful cupcakes are just right for a special celebration.

vegan lemon cupcakes

Sometimes I make a recipe, and then I put it in my drafts folder, and then I forget to post it. That’s what happened here. And I’m kicking myself, because these cupcakes were so light and fluffy, and the frosting was so pretty and sweet, that I wish I had remembered to share it sooner! These vegan cupcakes are so easy to make, and so delicious.

Oh well, we aren’t even really into berry season yet, so there’s plenty of chances to make these with summer ripe blackberries.

Usually when a cupcake is required, the boys will insist on chocolate with chocolate frosting. Sometimes they stray from that and want yellow cake with chocolate frosting. But this time I really wanted something lighter, and I was just in the mood for vanilla frosting. But I decided to fancy it up a bit by dyeing the frosting with a little blackberry juice. I love the shade of pink that a few berries provided!

What flour works best for vegan lemon cupcakes?

I used white spelt flour, but all-purpose flour would also work well.

Can these cupcakes be made with gluten free flour?

I have not tried gluten free flour with this recipe, but if you try it, be sure to use a lighter blend, like King Arthur (as long as that works for your diet). A heavier blend might make these cupcakes gummy. Coconut flour or almond flour will not work well in this recipe and I do not recommend it.

Can these vegan cupcakes be made with a sugar substitute?

I have not tried that, but I think that a cup for cup sugar substitute like Swerve might work in this recipe.

Disclosure: This post contains affiliate links.

Light and fluffy #vegan lemon cupcakes with sweet blackberry buttercream frosting. #cupcakes
4.5 from 4 votes
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Vegan Lemon Cupcakes with Blackberry Frosting.

Perfectly light and sweet vegan lemon cupcakes topped with a creamy blackberry tinted frosting.

Course Dessert
Cuisine vegan.
Keyword vegan cupcake recipes, vegan lemon cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 306 kcal
Author Kelly Roenicke

Ingredients

  • 1½ cups white spelt flour all-purpose works fine
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cold water
  • ½ cup organic canola oil or coconut oil
  • 2 tablespoons fresh squeezed lemon juice
  • zest from one lemon

For the frosting:

  • 3 Tablespoons vegan buttery spread
  • 2 cups powdered sugar
  • 1 Tablespoon non-dairy milk
  • 6 blackberries for 1 Tablespoon juice
  • 12 blackberries for garnish
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees. Line a muffin tin with paper cupcake liners.
  2. Mix the oil and sugar with a mixer on medium speed. Add the lemon juice and water and mix until blended.
  3. In a separate bowl, combine the flour, baking soda, salt, and lemon zest. Whisk together. Add the dry ingredients to the wet ingredients and mix just until smooth.
  4. Spoon the batter into the cupcake liners.
  5. Bake at 375 degrees for about 17-20 minutes until the cupcake tops are lightly golden brown. Cool on wire rack.
  6. Make the frosting: Rinse the six blackberries, then place in a fine mesh sieve over a bowl. Use the back of a spoon to press the juice out of the berries, letting it fall into the bowl.
  7. Cream the vegan buttery spread and blackberry juice, and slowly add the powdered sugar. Alternate adding the powdered sugar and non-dairy milk until you get the consistency you want.
  8. Pipe or spread frosting on cooled cupcakes. Top each frosted cupcake with one blackberry. Store frosted cupcakes in the refrigerator.

Recipe Notes

You can use any neutral tasting oil that works for your diet.

If you aren't dairy free, feel free to use melted butter and regular milk.

Store cupcakes in an airtight container for a day or two on the counter, or for longer in the refrigerator.

These should freeze well - just wrap them in waxed paper and store in a freezer bag or container for up to three months.

Nutrition Facts
Vegan Lemon Cupcakes with Blackberry Frosting.
Amount per Serving
Calories
306
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Sodium
 
167
mg
7
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
36
g
40
%
Protein
 
2
g
4
%
Vitamin A
 
135
IU
3
%
Vitamin C
 
1.3
mg
2
%
Calcium
 
2
mg
0
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Cupcake batter adapted from this recipe.

Light, fluffy, DELICIOUS lemon cupcakes topped with a sweet blackberry buttercream frosting! #cupcakes #vegan

Related

« Allergy Free and Delicious.
Cheesy Quinoa with Green Beans. »

Filed Under: Dairy Free, Desserts, food, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Marina

    April 02, 2021 at 5:04 pm

    5 stars
    These cupcakes are amazing! I made these with white flour not spelt.
    Everything was great; texture, flavor, all of it!

    Reply
    • Kelly Roenicke

      April 24, 2021 at 12:06 am

      So glad you liked them!

      Reply
  2. Kayshla

    May 07, 2017 at 4:43 pm

    5 stars
    Does the coconut oil have to be melted?

    Reply
    • Kelly Roenicke

      May 16, 2017 at 11:59 am

      Yes, it should be melted.

      Reply
  3. Monica R

    April 20, 2017 at 1:39 pm

    5 stars
    I’ve made these cupcakes twice and they are great! All my non-vegan friends/family thought they were great too!
    I made a few tweaks: instead of all oil, I use 1/4 cup of either oil and 1/4 cup of unsweetened applesauce. The first time I made them I didn’t think they were very lemony. So the second time, instead of 2T of lemon juice, I used 1T + 2 1/2t of lemon juice and then added 1/2 t of lemon oil and the lemon taste was stronger but not too strong.
    I used this buttercream recipe but with vegan butter & a little vanilla- http://www.twosisterscrafting.com/best-lemon-buttercream-frosting/

    Reply
    • Kelly Roenicke

      April 27, 2017 at 2:11 pm

      So glad you liked them! Your adjustments sound great!

      Reply
  4. Nina

    August 13, 2016 at 6:44 am

    3 stars
    I really liked the cupcake batter! I forgot to use the canola oil and only used the coconut, and it still came out perfect. The only issue I had was with the frosting, I wanted to pipe the frosting, however, it was way too watery for that! The cupcakes had cooled when I tried applying.. so it definitely wasn’t the heat.

    Reply
    • Kelly

      August 16, 2016 at 9:05 am

      Glad they worked! If that happens again, just keep adding confectioner’s sugar until the frosting is thick enough to pipe. Temperature, humidity, liquid amounts can all change the consistency.

      Reply
  5. Tiffany

    July 18, 2015 at 1:50 pm

    I’m planning on making these cupcakes and am wondering what a canola/coconut oil blend is. Did you just use 1/4 cup of each to make the 1/2 cup called for, or is it an actual product? I’m not an experienced baker and am new to vegan cooking/baking, so please excuse my silly question. =) Thanks!

    Reply
  6. amélie

    June 11, 2015 at 9:46 am

    made it as a cake and was delicous!! thanks for sharing!

    Reply
    • Kelly

      June 16, 2015 at 9:10 pm

      Awesome! I’m so glad you liked it! Thanks for letting me know!

      Reply
  7. Kristen @ Joyfully Thriving

    June 05, 2015 at 2:21 pm

    Oh, yum! Blackberry frosting? I love that!

    Reply
    • Kelly

      June 05, 2015 at 2:41 pm

      Thanks, Kristen!

      Reply
  8. Kristine's Kitchen

    June 05, 2015 at 1:05 am

    Cupcake Wednesday should totally be a thing! I love the pretty pink/lavendar color of the frosting too!

    Reply
    • Kelly

      June 05, 2015 at 2:45 pm

      Thanks, Kristine!

      Reply
  9. genevieve y

    June 04, 2015 at 8:54 pm

    These cupcakes are so cute! The blackberry frosting sounds so yummy- I love all things with berries!

    Reply
    • Kelly

      June 05, 2015 at 2:45 pm

      Thank you, Genevieve!

      Reply
  10. Lisa @ Healthy Nibbles & Bits

    June 04, 2015 at 1:06 pm

    The color scheme of this shot is so on point, Kelly! And yes, I’d LOVE it if it’s cupcake Wednesday every week!

    Reply
    • Kelly

      June 05, 2015 at 2:45 pm

      Thank you so much, Lisa! You are too kind!

      Reply
  11. whiskandshout

    June 04, 2015 at 9:56 am

    These are amazing! Love the cute topping and the blackberry frosting :)

    Reply
    • Kelly

      June 05, 2015 at 2:45 pm

      Thank you!

      Reply
  12. Sarah @Whole and Heavenly Oven

    June 04, 2015 at 9:00 am

    These cupcakes are just stunning, Kelly! I seriously cannot stop staring at that gorgeous blackberry frosting! So perfect for summer. :)

    Reply
    • Kelly

      June 05, 2015 at 2:46 pm

      Thanks, Sarah!

      Reply
  13. Gayle @ Pumpkin 'N Spice

    June 04, 2015 at 8:54 am

    These cupcakes look gorgeous, Kelly! I’m loving the blackberry frosting. Goes perfectly with the lemon!

    Reply
    • Kelly

      June 05, 2015 at 2:46 pm

      Thanks, Gayle!

      Reply

Trackbacks

  1. Citronmuffins | GRØN KÆRLIGHED says:
    March 24, 2016 at 7:27 am

    […] Påskemuffins er fyldt med citron, derfor er disse små sager helt perfekte i denne uge. Opskriften er uden æg, da det sagtens kan lade sig gøre at lave kage uden æg. Topping på muffins kan være helt simpel glasur af flormelis og vand, eller du kan lave en lækker frosting af smør og sukker. Påske betyder for mange danskere, at de besøger sommerhuset. Hvis der tilfældigvis ikke er en køkkenvægt i sommerhuset, er opskriften her helt genial, da den blot kræver et decilitermål. Inspirationen til opskriften kommer fra bloggen The Pretty Bee. […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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