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A tray of fluffy Vegan Lemon Cupcakes topped with yellow swirls of frosting and fresh lemon zest.
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Vegan Lemon Cupcakes

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 280kcal

Ingredients

  • 1 1/2 cups all -purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 cup unsweetened soy milk
  • 1/3 cup vegetable oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk together the soy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer cupcakes to a wire rack and allow to cool completely before frosting.
  • To make the frosting, cream the vegan butter with a hand mixer until smooth.
  • Gradually add powdered sugar, lemon juice, and lemon zest, beating until light and fluffy.
  • Pipe or spread the frosting onto the cooled cupcakes.