AuthorJillian
RatingDifficultyBeginner

These 30-minute moist, soft, and fluffy vegan lemon cupcakes are perfectly sweet on their own. Top them with vegan cream cheese frosting and serve to the ones you love. Everyone will love them and no one will believe they're vegan (and gluten free optional)! And, you'll love how simple and easy they are to make.

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Super Moist Vegan Lemon Cupcakes
Yields16 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
Super Moist Vegan Lemon Cupcakes
Vegan Cream Cheese Icing
Super Moist Vegan Lemon Cupcakes
1

Preheat oven to 350

2

Mix almond or oat milk, sugar, lemon juice, melted butter, and vanilla. Then, add baking soda and baking powder. Option to add lemon extract for a bolder lemon flavor. Quickly add the flour and mix until combined. Don't over mix!

3

Pour the batter into 16 lined muffin molds. Spray a little nonstick spray onto the liners to keep the cupcakes from sticking. Bake for 25-30 minutes until the tops are golden.

4

While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese icing. Add more powdered sugar to the frosting to reach desired thickness. Allow the cupcakes to cool and spoon the icing overtop.

Ingredients

Super Moist Vegan Lemon Cupcakes
Vegan Cream Cheese Icing

Directions

Super Moist Vegan Lemon Cupcakes
1

Preheat oven to 350

2

Mix almond or oat milk, sugar, lemon juice, melted butter, and vanilla. Then, add baking soda and baking powder. Option to add lemon extract for a bolder lemon flavor. Quickly add the flour and mix until combined. Don't over mix!

3

Pour the batter into 16 lined muffin molds. Spray a little nonstick spray onto the liners to keep the cupcakes from sticking. Bake for 25-30 minutes until the tops are golden.

4

While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese icing. Add more powdered sugar to the frosting to reach desired thickness. Allow the cupcakes to cool and spoon the icing overtop.

Super Moist Vegan Lemon Cupcakes