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!)
¾ cupsof granulated sugar (depending on your sweet tooth)
1teaspoonof baking soda
½ teaspoonof salt
1 ½ teaspoonsof vanilla extract
1teaspoonof white or apple cider vinegar
¼ cup+ 1 tablespoons of canola or vegetable oil
1cupof water
1 ½ tablespoonsof lemon juice
1 ½ tablespoonsof 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
Variations:
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.