Super Moist Vegan Lemon Cupcakes
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.
Ingredients
Super Moist Vegan Lemon Cupcakes
- 1 cup unsweetened oat or almond milk
- 1 cup sugar
- ½ cup lemon juice
- ¼ cup melted vegan butter
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract - optional
- 2 ¼ cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Icing
- 4 oz vegan cream cheese
- 4 tablespoon softened vegan butter
- 1 ½ cup powdered sugar
Instructions
Super Moist Vegan Lemon Cupcakes
- Preheat oven to 350
- 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!
- 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.
- 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.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 37gProtein: 2gFat: 7g
Tried this recipe?Let us know how it was!
Heather says
I’ve been enjoying this recipe. I added lemon extract and zest for a bigger lemon flavor. Also made an orange cupcake version with this base recipe. Delicious. I’ve even frozen a few and they come out perfect when thawed and not dry like so many other recipes.
Jillian Glenn says
Thank you so much for trying my recipe, Heather! I'm so glad to hear you've enjoyed it!
LindaFollansbee says
Can you take out Almond milk and substitute it for skim milk or gluten free milk where I have nut allergies?
Jillian Glenn says
Hi there, any low fat dairy or non dairy milk will work here!
Lindsay Taylor says
Could this be done in a Bundt cake pan with a longer cook time?
Jillian says
I would recommend making my lemon loaf recipe and cooking in a bundt cake. You may need to multiply the recipe by 1.5x.