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    Home » easy » Easy Vegan Lemon Cupcakes Recipe

    Easy Vegan Lemon Cupcakes Recipe

    Published: May 13, 2016 · Modified: Feb 28, 2020 by Pavani · 18 Comments

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    These easy vegan lemon cupcakes are moist, fluffy with just the right hint of lemon flavor. Recipe is easy to make and uses fresh lemon zest.

    Vegan lemon cupcake in a yellow cupcake liner topped with frosting and sprinkles

    Cupcakes are my go-to for any occasion. They are much easier to make than a full cake and they are perfectly portion controlled too 🙂 I am an eggetarian, which means I include eggs in my diet. But I try to keep my baking egg-free and vegan.

    Lemon Cupcakes:

    I have a vegan vanilla cupcake recipe that I always use. It is a basic recipe that can be tweaked to make different flavored cupcakes. So in this lemon version, vanilla essence was replaced with lemon zest and pure lemon extract.

    The best thing I like about vegan baking is that there is no softening of butter or bringing eggs to room temperature. These can be baked up in no time at all. Just mix all the ingredients in a big bowl until smooth. A few lumps in the batter here and there is also OK. Then bake a batch of delicious cupcakes.

    Ingredients to make Vegan Cupcakes:

    As I mentioned before vegan cupcakes do not really need any previous planning. Here are basic ingredients needed to make vegan cupcakes:

    • Flour - I use all purpose, whole-wheat pastry flours in my baking. Sometimes I use a mix of flours to add fiber and nutrition.
    • Corn Starch - Couple of tablespoons of cornstarch in the batter makes them extra soft and fluffy.
    • Non-dairy Milk - I generally use almond milk and oat milk. I think almond milk has a nice nuttiness and slight sweetness that works well in desserts.
    • Vinegar - Vinegar is added to the non-dairy milk to curdle and give it a buttermilk like consistency. Apple cider or good old white vinegar will work.
    • Leaveners - Baking powder and baking soda give the lift to the cupcakes.
    • Oil - Any light flavored oil like canola, safflower or vegetable can be used.
    • Granulated Sugar - what's a cupcake without sugar - right??
    • Flavorings - Vanilla extract or lemon extract in this case.

    Taste Test:

    The vegan cupcakes turn out moist and fluffy with just the right hint of lemon. I topped them with coconut whipped cream. Personally I'm not a big fan of lemon flavor, but I think I'll make an exception for these cupcakes. Recipe is from Vegan Cupcakes Take over the World.

    I've started to like the mini cupcakes over the regular standard size ones these days. The mini cupcakes are just perfect 1~2 bites and done. But there is also a chance of overdoing it by popping in a couple or a few without realizing (ahem....). I also made these pretty Rosewater & Pistachio mini cupcakes (these are my personal favorite).

    Lemon Cupcakes

    Vegan Lemon Cupcakes

    These easy vegan lemon cupcakes are moist, fluffy with just the right hint of lemon flavor. Recipe is easy to make and uses fresh lemon zest.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 standard size cupcakes

    Ingredients

    • 1 cup Almond or Oat Milk
    • 1 tsp Apple cider Vinegar
    • ¾ cup Sugar
    • ⅓ cup Canola Oil or any other light flavored oil
    • 1 tsp Pure Vanilla Extract
    • ½ tsp Pure Lemon extract
    • 1 tbsp Lemon zest
    • 1¼ cups All purpose flour
    • 2 tbsps Cornstarch
    • ¾ tsp Baking powder
    • ½ tsp Baking soda
    • ½ tsp Salt

    Instructions

    • Preheat oven to 350°F and line a regular muffin pan or mini-muffin pan with cupcake liners.
    • Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
    • Beat together the soy milk mixture, oil, sugar, vanilla, lemon extract and lemon zest in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
    • Fill cupcake liners ⅔rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
    • Transfer to a cooling rack and let them cool completely before frosting.

    Notes

    • This recipe makes 12 standard size cupcakes, 24 mini cupcakes - baking time will be around 14~18 minutes.
    • Recipe can also be used to make a regular 8" round/ square cake - Increase the baking time to 25~28 minutes.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 2'.

    Tray with lemon cupcakes

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    Reader Interactions

    Comments

    1. Usha Rao

      May 13, 2016 at 10:34 am

      Vegan cupcakes look moist and soft.

      Reply
    2. Global Tastes & Travels Inc.

      May 14, 2016 at 5:48 pm

      these look so pretty with all your gorgeous garnishes

      Reply
    3. Global Tastes & Travels Inc.

      May 14, 2016 at 5:48 pm

      these look so pretty with all your gorgeous garnishes

      Reply
    4. Srivalli

      May 24, 2016 at 6:14 am

      Pavani, love all the cupcakes you have on display. So artistically done and I love mini cupcakes too...I have all the ingredients. Hope to bake these soon...

      Reply
    5. Shobana Vijay

      May 24, 2016 at 9:31 am

      Yummy cupcakes

      Reply
    6. Suja Ilangovan

      May 30, 2016 at 6:44 pm

      Oh, Your cupcakes look so sweet, delicious & made with love, Pavani.

      Reply
    7. Aimee

      August 03, 2017 at 10:24 pm

      Wow! Just made these and they are delicious! Soft, fluffy and moist, a nice crunch on top and with the perfect hint of lemon, just as promised.

      Reply
    8. Tyra

      August 22, 2017 at 10:43 am

      This recipe makes an absolutely delightful cupcake. They are moist and delicious with just the right amount of lemon flavor. This will be my go-to lemon cake recipe from now on. Thanks for sharing.

      Reply
    9. Zuzu

      September 13, 2017 at 3:18 am

      These look beautiful and tasty. I am always on the lookout for vegan dessert recipes. I don't have any lemon extract, so I will have to leave that out, but I will use a basic buttercream and sub Earth Balance for the butter (vegan) and add lemon juice for the extra lemon flavor. Thanks for the post.

      Reply
    10. Sherene

      November 02, 2017 at 5:42 am

      Super soft cupcakes!!

      Reply
    11. Christina

      March 05, 2018 at 3:38 pm

      Oh my gosh. These are so good. Like, fluffy delicious sweetness good. Like... I may make a batch every other day good. Like... no one would even dream these are vegan good. Make them. Immediately. Yesterday. (I topped mine with vegan strawberry frosting - a recipe that utilizes preserves not fresh berries... google it) and holy strawberry lemonade realness.

      Reply
    12. Priya Suresh

      March 10, 2018 at 5:04 am

      Hard to resist to those alluring cupcakes, love that they are vegan. Prefect treats to please anyone's on a special day.

      Reply
    13. Shae

      September 23, 2018 at 8:24 pm

      I made these! They tasted soooooooo yummy. Only thing is, I couldn't taste the lemon. Other ppl said they could, but I couldn't. Regardless, they were super yummy. Super moist. Didn't miss the eggs/butter/milk at all.

      Reply
    14. Shae

      September 29, 2018 at 9:25 pm

      I added extra lemon extract; these are so yummy.

      Reply
    15. Ben M

      January 31, 2020 at 1:41 pm

      5 stars
      These little treats are tasty looking! One of these days I should stop by and try some of them. 😉

      Reply
    16. Uma Srinivas

      January 31, 2020 at 4:47 pm

      5 stars
      These cupcakes looks so good. never made lemon cupcakes. My kids love to try new and vegan cupcakes. making this soon.

      Reply
    17. Sonia

      February 08, 2020 at 9:12 pm

      #3 you mention adding oil to milk mixture and yet I don’t see oil in the list of ingredients. Am I missing something? Thanks! Can’t wait to make them.

      Reply
      • cookshideout

        February 09, 2020 at 9:32 am

        Hi Sonia, sorry for missing the oil quantity in the recipe. It's now updated. Please try and let me know how you liked the recipe. Thank you.

        Reply

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    540 shares