These 30-minute moist, soft, and fluffy 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.
2 ¼cupall purpose flour or gluten free all purpose flourIf 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
4ozvegan cream cheese
4tablespoonsoftened vegan butter
1 ½cuppowdered sugar
Instructions
Lemon Cupcakes Recipe Steps
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.
Notes
Store your leftover cupcakes in an airtight container at room temperature for 2-3 days!