Vegan Lemon Cupcakes Recipe (Easy & Fluffy)

Jump to Recipe

Lemon desserts are always a popular choice, no matter the time of year. This vegan lemon cupcakes recipe is a perfect balance of sweet and tangy, with a bright citrus flavor. It's perfect for any occasion, from a baby shower to Mother's Day. I made these for my friend's baby shower a few weeks ago, and everyone loved them!

These cupcakes are sure to be a hit with vegans and non-vegans alike. They're light, fluffy, and bursting with lemon flavor. Plus, the frosting adds the perfect amount of sweetness to complement the tangy lemon flavor of the cupcakes. Give this recipe a try and let me know what you think in the comments!

What you will need to make this vegan lemon cupcakes recipe

Dry Ingredients

• all-purpose flour: see notes on flour below for other flour options.
• granulated white sugar: I like using white caster sugar because it's light in color and it keeps the cupcakes vibrant and yellow. However, you can also coconut sugar, which is brown, or organic cane sugar, which is just a little bit darker than white sugar. Just keep in mind the color of the cupcakes will not be the same as in the photos if you do.
• baking powder & baking soda: you will need both for this recipe.
• pinch of sea salt

Wet Ingredients

• plant-based milk: I like using almond milk, soy milk, or oat milk, but any dairy-free milk will work.
• vegan yogurt
• olive oil: coconut oil or vegetable oil will also work, but the olive oil gives this recipe a fluffy and moist texture and a beautiful light golden color.
• vanilla extract
• lemon juice & lemon zest: from a fresh lemon. This recipe will not taste the same if you use lemon extract instead of fresh lemon.

Frosting Ingredients

• powdered sugar
• vegan butter / vegan margarine
• vegan cream cheese
• lemon zest
• vanilla

What flour to use in these delicious cupcakes

White all purpose flour works best for this recipe because it makes for a light and fluffy texture in the cupcakes. Because it is light in color, it also allows the cupcakes to take on the golden yellow color of the lemon and olive oil.

If you wanted more fiber in your cupcakes, you can also use white whole wheat flour instead of plain all purpose flour.

If you wanted to make gluten-free lemon cupcakes, you can use a 1:1 gluten free baking flour like this one from Bob's Red Mill or this one from King Arthur Baking.

I have not tried making this recipe for oat flour. I imagine that it would work, but the that the cupcakes will be less fluffy. This recipe will not work with almond flour.

Equipment needed

• a large bowl
• cooling rack
• stand mixer or hand mixer: not completely necessary, but is super helpful in making the fluffiest and creamiest vegan cream cheese frosting.
• a cupcake tin / cupcake pan
• cupcake liners
• piping bag
• piping tip

The full ingredient list along with the nutritional information is at the bottom of the post, in the recipe card.

How to make the vegan cupcakes

To start, preheat your oven to 350°F/ 175°C and line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the wet ingredients: plant milk, vegan yogurt, olive oil, vanilla extract, lemon juice, and lemon zest. Whisk until fully combined.

Add the wet ingredients to the dry ingredients and mix until a smooth lemon cupcake batter forms.

Using an ice cream scoop or measuring cup, fill each cupcake mold about three-quarters of the way full. I made 15 cupcakes with this recipe.

Bake for 18-20 minutes or until the cupcakes are golden brown and a toothpick inserted into the center of the cupcake comes out clean. I baked mine for exactly 20 minutes.

Let the cupcakes cool on a wire rack while you prepare the vegan lemon buttercream frosting.

In the bowl of a stand mixer, cream together the room temperature butter and vegan cream cheese until fluffy.

Gradually add in powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.

Using a piping bag or knife, frost the top of the cupcakes with the vegan lemon buttercream frosting.

Adding a lemon curd filling

For a little extra lemon flavor, you can add a dollop of lemon curd to the center of the cupcakes.

To do this, first, bake the cupcakes. Then using a small knife or spoon, cut out a small hole in the center of each cooled cupcake. Spoon a small amount of lemon curd into each hole, filling it about ¾ of the way full.

Then frost each cupcake with the lemon frosting as you normally would.

You can make your own vegan lemon curd, or you can use a store-bought one like this one.

How to store the delicious vegan lemon cupcakes

Store these fluffy vegan lemon cupcakes in an airtight container for up to 3-4 days.

For more vegan cupcake recipes, try these

• vegan vanilla cupcakes
• gingerbread cupcakes
• pumpkin cupcakes

If you like lemon recipes, try these others

• lemon cake
• lemon garlic pasta