Dairy-Free Lemon Cupcakes

Easy dairy-free lemon cupcakes with a lemon buttercream frosting. This recipe creates 12 super soft cakes with the perfect balance of sweet and tangy.
Course Dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Sally


For The Lemon Cupcakes

  • 1/2 cup Nuttelex Lite*
  • 1 cup sugar
  • 1 1/2 cups plain flour
  • 2 tbsp cornflour
  • 1/4 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup almond milk
  • 1/4 cup lemon juice (about one lemon)
  • zest of 1 lemon
  • 1 tsp vanilla
  • 2 eggs

For The Lemon Buttercream Icing

  • juice 1/2 lemon
  • zest 1 lemon
  • 1/2 tsp vanilla
  • 1/2 cup Nuttelex Lite*
  • 4-5 cups icing mixture


For The Lemon Cupcakes

  • Preheat fan-forced oven to 180 degrees celcius.
  • In a large bowl, beat Nuttelex Lite* and sugar with an electric mixer until creamy.
  • Add in eggs, vanilla and lemon zest and continue to beat until combined. Mixture should be light and creamy.
  • Mix in milk and lemon juice until combined.
  • In a separate bowl, sift flour, cornflour, baking powder and baking soda.
  • Slowly mix in dry ingredients ½ cup at a time ensuring it is mixed through before adding more.
  • Once mixture has come together and is thick and creamy, spoon evenly into 12 patty cases.
  • Bake in oven for 20-22 mins at 180 or until cakes are starting to brown on top and spring back when lightly touched.
  • Transfer cakes to a wire rack to cool completely before icing.

For The Lemon Buttercream Icing

  • In a large bowl, beat Nuttelex Lite*, lemon juice, lemon zest and vanilla with an electric mixer until creamy.
  • Add in sifted icing mixture ¼ cup at a time making sure it has been completely combined before adding more.
  • Frosting should be smooth and stiff. If it is still a bit soft, add in more icing sugar.
  • Spoon frosting into a piping bag and pipe onto cooled cupcakes.


*I always use Nuttelex Lite to replace butter and I have found it makes a delicious frosting!