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Vegan Lemon Cupcakes

Simple vegan lemon cupcakes with a tangy lemon buttercream are soft and light and full of lemon flavour. These cupcakes are perfect for all occasions, are really easy to make, and are dairy-free, egg free and vegan.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 178kcal
Author Sally

Ingredients

  • 1 ¾ cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¾ cup white sugar
  • cup canola oil
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • ¼ cup lemon juice
  • ¾ cup dairy free milk
  • 1 batch vegan lemon buttercream

Instructions

  • Preheat the oven to 180°C and line a muffin tin with 12 patty cases.
  • In a medium bowl, sift flour, baking powder and bicarbonate of soda, and set aside.
  • In a large mixing bowl, whisk together the white sugar, canola oil, vanilla, lemon zest and lemon juice until combined. Slowly add dry ingredients, alternating with the dairy free milk until cupcake batter just comes together, being careful not to overmix.
  • Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18-20 minutes or until lightly springy to touch. Let cool completely before frosting.
  • Make the buttercream and place into a piping bag, I used a 2D tip, and pipe buttercream on cooled cupcakes. Top with extra lemon zest.

Notes

Dairy-Free Milk: I prefer to use Almond milk in these cupcakes but you can also use oat milk or soy milk. Coconut milk will also work but will add a hint of flavour to these cupcakes making them a little more tropical.
Nutritional information is for the cupcakes only, not including the frosting. 

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 66mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg