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Light, fluffy, and wonderfully moist, easy vegan lemon cupcakes with a lemon buttercream frosting OR glaze! One bowl, fuss-free, inexpensive, and super versatile (keep reading for tons of flavor variations!)
Light and Fluffy Vegan Lemon Cupcakes
Unpretentious, simple, and inexpensive vegan desserts are what we’re all about, and these vegan lemon cupcakes fit the bill on all accounts! This recipe requires just a handful of frugal pantry staples (you can probably make them right now), one bowl, all-natural lemon flavor, and the option between a vegan lemon buttercream frosting and 3-ingredient lemon glaze topping. Even better, while surprisingly simple, this vegan lemon dessert is bursting with citrusy flavor. So even non-vegans will enjoy them!
Whether you need inspiration for a special occasion (birthdays, Mother’s Day, Easter, etc.) or just a mid-week treat, these make for a great go-to, fuss-free vegan cupcake recipe. Best of all, they’re also freezer friendly for up to 3 months, so you can have them on hand at a moment’s notice!
And if you want to impress a crowd with more simple vegan bakes, check out these dairy-free brownies, lemon poppy seed cake, vegan apple cake, or easy vegan blueberry banana muffins, blackberry chocolate cupcakes, or vegan funfetti cupcakes.
The Ingredients
Optional add-ins & Recipe Variations
This vegan lemon cupcake recipe is actually SUPER versatile. Here are just a few ways to adapt the recipe.
- Vegan lemon curd: To make lemon-filled cupcakes. Core the vegan cakes, spoon in a little vegan lemon curd, and top with the ‘hat’ before frosting.
- Candied lemon peel: Makes for a pretty and delicious garnish.
- Lemon poppyseed cupcakes: Add 2-3 tablespoons of poppy seeds to the batter.
- Coconut lemon cupcakes: Add 3-4 tbsp of unsweetened coconut flakes to the batter and optionally top with a coconut frosting.
- Vegan white chocolate: Add a handful of vegan white chocolate chips or chunks to the batter. Alternatively, drizzle the eggless lemon cupcakes with melted vegan white chocolate.
- Blueberry lemon cupcakes: Add ¾-1 cup of fresh or frozen berries. Fold half into the batter and press the remaining into the top of each cupcake before baking (to ensure they’re spread evenly).
- Other berries: You can use the same method (and amounts) as above for raspberries, blackberries, or chopped strawberries.
- Turmeric: If you want the lemon drizzle cake to be more yellow In color, add a pinch of turmeric powder to the batter (you won’t taste it).
- Lemon Earl Grey Cupcakes: Add the content of 2 tea bags to the batter OR use strongly brewed tea in place of the water.
- Lemon lavender cupcakes: Add 1-2 teaspoons of food-grade lavender extract OR dried, food-grade lavender.
- Vegan orange cupcakes: These citrus cupcakes are easily adjustable. Simply swap the lemon for orange juice and zest instead.
How to Make Vegan Lemon Cupcakes?
Step 1: First, preheat the oven to 350F/175C and line a cupcake tin. At the same time, zest and juice the lemon/s. Combine all the ingredients in the bowl of a stand mixer. Mix until smooth.
Step 2: Divide the lemon batter equally among the cupcake tin, so they’re all ¾ full. Then bake in the oven for between 25-30 minutes. Transfer the vegan lemon muffins/cupcakes to a wire cooling rack to cool completely before topping with lemon frosting/glaze (optional). Enjoy!
FAQs
It’s possible to somewhat reduce the sugar in these vegan lemon muffins/ cupcakes. However, be careful with it, as sugar helps to provide moisture for the correct texture. If you experiment with a sugar-free sweetener like erythritol/xylitol, let us know the results in the comments below.
You can prepare the batter up to a day in advance, minus the baking soda and vinegar. Then, remove it from the fridge 30 minutes before baking, adding the baking soda and vinegar right before baking them.
Though we haven’t tried, you can experiment with using an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s). However, avoid single flour types like coconut flour or almond flour. Let us know the results in the comments below.
You could experiment with using unsweetened applesauce for some or all of the oil, though the texture may vary somewhat.
Fresh lemon juice/zest will provide the best (and most natural) flavor. However, it’s possible to use extract in a pinch. Adjust the amount to taste.
Top Recipe Tips and Notes
- Adjust the amount of lemon: We’ve made these vegan lemon cupcakes fairly zingy (because no one likes a ‘barely there’ lemon-flavored bake), but adjust the amount to taste.
- Don’t overmeasure the flour: To measure the flour, it’s important to spoon it into the measuring cup and level that with a knife (rather than scooping the cup into your bag of flour) to use the correct amount of flour that will make for light and fluffy eggless lemon cupcakes.
- Don’t over mix the batter: Otherwise, the gluten becomes overly activated, affecting the density and rise of the dairy-free lemon cupcakes.
- Cool entirely before decorating: Otherwise, the vegan lemon buttercream frosting/3-ingredient lemon glaze will melt into/off the sides of the bakes.
- To remove the lemon wax layer: Place lemon/s in a colander and pour boiling water over it. Then, scrub with a vegetable brush, rinse, and voila!
- For a lemon loaf: We already have a vegan lemon loaf cake recipe, so refer to that for the best results.
- For mini lemon cupcakes: You’ll need two trays and to adjust the baking time. Check on them at 15 minutes or until a toothpick comes out clean.
Storing Instructions
You can store the vegan lemon cupcakes (with a lemon glaze) loosely covered on the countertop for 2-3 days or in the refrigerator for 5-7 days (with 3-ingredient lemon glaze or vegan lemon buttercream frosting).
You can also freeze the vegan lemon muffins/ cupcakes – best done un-frosted. Place them on a baking tray and flash freeze until solid. Then transfer to an airtight container or Ziplock/Stasher bag and freeze for 3 months.
Allow them to thaw at room temperature for several hours or in the fridge overnight, decorate, and enjoy!
Easy Vegan Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- ¾ cups of granulated sugar (depending on your sweet tooth)
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoons of canola or vegetable oil
- 1 cup of water
- 1 ½ tablespoons of lemon juice
- 1 ½ tablespoons of lemon zest
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Line a cupcake tin with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Notes
- Adjust the amount of lemon: We’ve made these vegan lemon cupcakes fairly zingy (because no one likes a ‘barely there’ lemon-flavored bake), but adjust the amount to taste.
- Don’t overmeasure the flour: To measure the flour, it’s important to spoon it into the measuring cup and level that with a knife (rather than scooping the cup into your bag of flour) to use the correct amount of flour that will make for light and fluffy eggless lemon cupcakes.
- Don’t over mix the batter: Otherwise, the gluten becomes overly activated, affecting the density and rise of the dairy-free lemon cupcakes.
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can I omit the salt, I’m on low sodium diet. and I tweak recipes i see to accommodate my diet.
Hi Rebecca,
Great question! While it’s totally understandable to adjust recipes to fit your dietary needs, I’d recommend being cautious with omitting salt in baked goods. Even small amounts can play an important role in balancing flavor and supporting the chemistry of baking. If you’re on a low-sodium diet, you might consider using a reduced amount rather than leaving it out completely. Let me know how it turns out for you!
Tasty! Thanks for the recipe <3
So glad you enjoyed it!
can I omit the salt, I’m on low sodium diet. and I tweak recipes i see to accommodate my diet.
Hi Rebecca,
Great question! While it’s totally understandable to adjust recipes to fit your dietary needs, I’d recommend being cautious with omitting salt in baked goods. Even small amounts can play an important role in balancing flavor and supporting the chemistry of baking. If you’re on a low-sodium diet, you might consider using a reduced amount rather than leaving it out completely. Let me know how it turns out for you!
how much of baking powder to substitute for baking soda and vinegar?
We at Plant-Based on a Budget haven’t substituted baking powder in this recipe so can’t guarantee the results. Let us know how it turns out if you give it a go!
where’s the whipped cream recipe???!
You can always add it on! 🙂 There’s a yummy coconut whipped cream recipe on the blog! https://plantbasedonabudget.com/coconut-whip-cream/
Can these be made well without oil? What would you recommend to replace it?
We at plant-based on a budget haven’t tried that out yet so can’t guarantee the results. Generally, subbing in apple sauce or mashed bananas can be a great option!
These are so pretty, Toni!!
The pictures came out so beautiful!
So excited to try these it looks so good
Nothing like some yummy cupcakes!
Lemon just reminds me of summer! I can’t wait until it comes. In the meantime, I’ll have to make these cupcakes. 🙂
Yessss! So sweet and summery!