Vegan Lemon Cupcakes (Moist And Perfect!)

Vegan Lemon Cupcakes (Moist And Perfect!) Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


1 and 3/4 cups All Purpose Flour (220g)

1 cup White Granulated Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

1 cup Soy Milk (240ml) or other non-dairy milk

1/3 cup Vegetable Oil (80ml)

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Extract

1 Tbsp Lemon Zest

Lemon Buttercream Frosting:

3 cups Powdered Sugar (360g)

1/3 cup Vegan Butter (75g)

2 Tbsp Lemon Juice freshly squeezed

1 tsp Lemon Extract


Lemon Zest


1Preheat the oven to 350°F (180°C).

2Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and remove any lumps.

3Line a cupcake tray with cupcake liners and divide the batter between them.

4Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

5When baked transfer to a wire cooling rack and allow to cool completely before frosting.

6Prepare your frosting by adding the powdered sugar, vegan butter, lemon juice and lemon essence to an electric mixing bowl. Start at slow speed and gradually increase speed until smooth and thick. If it's too thick, add a little more lemon juice (a couple of drops at a time) until you reach the right consistency.

7Pipe the frosting onto the cupcakes and then decorate with some lemon zest.

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