For a moment over the weekend, it stopped raining and it started to feel like spring. Sun shining, birds singing, all the stuff I’ve been waiting for. It didn’t last long, but it was greatly appreciated none the less. In celebration of the sunny weather, I made these sunny vegan lemon cupcakes.
I love making cupcakes! They’re easy to make, fun to frost, and they are perfectly portioned in individual servings! They are great desserts for parties or just because you want something sweet.
How To Make Vegan Cupcakes
Vegan cupcakes are actually very simple to make!
You basically just mix all of the ingredients together and bake, which makes this a great recipe for beginner bakers. Unlike desserts like pies, cupcakes don’t require any chilling time before baking.
Start off by beating together the vegan butter and sugar for several minutes with a stand or hand mixer until it is light and fluffy. This is called “creaming” the butter. Slowly add the other ingredients and mix until just combined. Spoon the batter into a lined muffin tin and bake. Wait for the cupcake to cool completely before frosting them.
Why Do You Cream The Butter?
Creaming the butter incorporates tiny air bubbles into the batter which will result in a soft velvety cupcake.
Vegan Buttercream Frosting
To make the vegan buttercream frosting it’s important to start off with room temperature vegan butter and beat it with an electric mixer until it’s fluffy. Add in the sugar, vanilla, and lemon juice and continue mixing until the frosting is smooth.
Can You Make Vegan Lemon Cupcakes Ahead Of Time?
Yes. You can make these cupcakes a day early and store them in an airtight container in the refrigerator.
More Vegan Lemon RecipesPrint
Easy and tasty lemon packed vegan cupcakes.
For the cupcakes:
- 1 3/4 Cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup room temperature vegan butter (I used Earth Balance)
- 1 Cup sugar
- 1 Cup almond milk
- 1 tsp vanilla extract
- 1 tsp lemon extract (or more vanilla)
- 1 Tbsp ground flax seeds
- zest and juice of one lemon
For the frosting:
Make the cupcakes:
Preheat oven to 350 degrees F.
Line two muffin tins with 15 liners.
In a medium bowl combine the flour, baking powder, baking soda, salt, and lemon zest.
In a small bowl combine the almond milk, lemon juice, vanilla and lemon extract, and the ground flax seeds.
In a large bowl use an electric mixer on medium-high to beat together the vegan butter and sugar until light and fluffy, about 3-4 minutes . Slowly add in the wet and dry ingredients and beat until just mixed.
Spoon the mixture into the lined muffin tins, filling each one 3/4 full. Bake for 15-20 min or until a tooth pick comes out clean. Allow them to cool completely before frosting them.
Make the buttercream frosting:
In a large bowl beat the vegan butter with an electric mixer until it’s fluffy. Add in the sugar and beat until it’s combined. Then add the vanilla and lemon juice and beat again until everything is well mixed.
- Serving Size: 1 Cupcake
- Calories: 423
- Fat: 19.4
- Carbohydrates: 61
- Protein: 2
Keywords: lemon cupcakes, vegan cupcakes, vegan buttercream