These Vegan Lemon Cupcakes with Lemon Buttercream are bursting with lemon flavour. A moist, crumbly lemon infused cupcake, topped with a sweet & tangy lemon buttercream. These cupcakes are perfect for any spring or summer party.
If these Vegan Lemon Cupcakes are not lemony enough, fill them with my vegan lemon curd for extra flavour.
Vegan Lemon Cupcakes
These Vegan Lemon Cupcakes with Lemon Buttercream are bursting with lemon flavour.
Servings: 10 - 12 cupcakes
Ingredients
- 1 cup unsweetened almond milk
- 1 lemon - zest and juice
- 1¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup sugar
- For the Lemon Buttercream
- 2 tablespoons fresh lemon juice
- Zest of 1/2 lemon
- 110 g vegan margarine
- 3 1/2 cups icing sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Line muffin pan with cupcake liners.
- Grate the zest first and then squeeze the juice of one lemon into a measuring cup. Add the almond milk until you reach 1 cup of liquid. Set aside for a few minutes to get curdled.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
- Mix in a large bowl sugar and lemon zest with your fingers, releasing all the oils from the zest.
- Mix together the almond milk mixture, oil, sugar, vanilla extract and whisk until well combined.
- Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
- Transfer to a cooling rack to cool.
- For the Lemon Buttercream
- In a large mixing bowl, beat the vegan margarine with an electric hand mixer until smooth.
- Add the lemon juice, lemon zest and vanilla extract and mix to incorporate. Add the icing sugar 1 cup at a time, and beat on medium speed until the frosting is very thick and very smooth.
Did you make this recipe? I hope you love it.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
The cupcakes were delicious! Great lemon flavor and very moist!
Hello Deb, thank you. I’m happy you enjoyed the cupcakes
Thank you for this recipe! These are the best cupcakes I’ve ever made! The frosting is especially delicious.
Oh thank you Sarah, glad you love them.
Lovely recipe! Made 8 nice sized cupcakes ❤️
Thank you
Yum! The buttercream is AMAZING
Yum! The buttercream is AMAZING
It’s also made me 10 Mini Cupcakes!🧁. I ❤️ Them!
P.S. my name is not ms.nobody, I just keep my name privet on the network 😁
This is a great recipe – it made 12 lovely cupcakes! The buttercream was tasty but very thick. I added extra lemon juice so that I could get it through a piping bag. It also made far more than I needed so I would only use 2 cups icing sugar next time instead of the 3 and a 1/2.