These vegan lemon cupcakes are just the thing to make when you need a sweet treat! Light, lemony, and so delicious with a swirl of dairy free buttercream frosting, these are sure to become a favorite dessert.
Cupcakes are always a fun dessert to make for a party, and when you add the fresh, bright flavor of lemon, they are just right for spring!
With the sunnier days and the slightly warmer weather, I am craving light and delicious recipes. Adding citrus to baked goods like cookies and cupcakes make them instantly seem springy!
These vegan cupcakes have a wonderfully light texture, and the frosting is smooth, creamy, and completely dairy free. I think you’ll love these treats for a birthday, bridal shower, or any occasion.
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Ingredient Notes
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread – the kind that comes in a tub. You could also use the baking sticks.
- Flour – I used white spelt flour for this recipe, but all-purpose flour would also work well.
- Lemon Juice and Zest – Use the juice and zest from fresh lemons for the best flavor.
- Sugar – Organic cane sugar or regular granulated sugar are good choices for this recipe.
Step by Step Instructions
- Mix together the melted vegan buttery spread, sugar, and lemon juice. Add the dry ingredients and water, and beat on medium speed until combined.
- Spoon the batter into a cupcake pan that is lined with parchment liners. Bake at 375 degrees F for about 22 minutes.
- Allow the cupcakes to cool in the pan while you make the frosting.
- Beat together the confectioner’s sugar, lemon juice, lemon zest, and vegan buttery spread. Spoon the frosting into a piping bag, or leave in the bowl.
- Pipe the frosting on the cupcakes, or just spread it on with a knife or offset spatula.
Variations
This recipe could be adapted to almost any type of citrus flavor. Try lime, grapefruit, or blood oranges. I do have a recipe for orange cupcakes that you may enjoy!
Storage/Freezing
Store leftover cupcakes in an airtight container. They should stay fresh for about 3 days.
If you’d like to freeze these, you certainly can! I recommend wrapping cupcakes individually, then storing them in a freezer bag. They should stay fresh in the freezer for about 3 months.
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More Vegan Cupcakes
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Recipe
Vegan Lemon Cupcakes with Buttercream Frosting.
Ingredients
For the cupcakes:
- â…“ cup vegan buttery spread melted
- 1 cup organic cane sugar
- 3 ½ Tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups white spelt flour or all purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup water
For the frosting:
- ¼ cup vegan buttery spread
- 3 cups confectioner's sugar
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice or more if needed
Instructions
- Preheat oven to 375 degrees F. Place parchment paper cupcake liners in a muffin pan.
- Put the melted vegan buttery spread and sugar in a mixing bowl and mix until combined. Add the lemon juice and lemon zest and mix on low speed.
- Add the dry ingredients to the bowl, then add the ¾ cup water. Mix on medium speed until smooth and combined.
- Spoon the batter into the prepared cupcake pan. Bake at 375 degrees F for about 21-23 minutes, or until the tops of the cupcakes spring back when pressed.
Make the frosting:
- Whip the vegan buttery spread on medium speed. Add the powdered sugar, lemon zest, and one tablespoon of lemon juice and continue to mix. If the frosting is too thick, add a little bit more lemon juice until a spreadable consistency is achieved.
- You can either spread the frosting on the cooled cupcakes, or pipe it on. I used a 1M Wilton piping tip to frost my cupcakes.
D
I love these! I love anything lemon.