Easy Vegan Lemon Cupcakes

Light, fluffy, and wonderfully moist, easy vegan lemon cupcakes with a lemon buttercream frosting OR glaze! One bowl, fuss-free, inexpensive, and super versatile.


–  1 ½ C all-purpose flour or whole wheat flour – ¾ C of granulated sugar (depending on your sweet tooth) – 1 tsp of baking soda – ½ tsp of salt – 1 ½ tsp of vanilla extract – 1 tsp of white or apple cider vinegar – ¼ C + 1 Tbsp of canola or vegetable oil – 1 cup of water – 1 ½ Tbsp of lemon juice – 1 ½ Tbsp of lemon zest

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.