Vegan Lemon Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Silicone spatula
- 1 liquid measuring cup
- 3 dry measuring cups
- 4 Measuring spoons
- 1 fine grater or zester
- 1 wire cooling rack
- 1 hand mixer or stand mixer (optional, for frosting)
- 1 piping bag or offset spatula (optional, for frosting)
Ingredients
- 240 milliliter unsweetened non-dairy milk soy or almond
- 15 milliliter apple cider vinegar
- 200 gram granulated sugar
- 80 milliliter neutral vegetable oil such as canola or sunflower
- 60 milliliter freshly squeezed lemon juice
- 2 tablespoon lemon zest finely grated
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 120 gram vegan butter softened for frosting
- 300 gram powdered sugar sifted for frosting
- 30 milliliter freshly squeezed lemon juice for frosting
- 1 teaspoon lemon zest finely grated for frosting
- 15 milliliter non-dairy milk for frosting, as needed
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl whisk together the non-dairy milk and apple cider vinegar and set aside for 5 minutes to curdle.
- In a large mixing bowl whisk together the sugar, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
- In another medium bowl whisk together the flour, baking powder, baking soda, and salt until well combined.
- Pour the curdled milk mixture into the wet ingredients and whisk until evenly incorporated.
- Add the dry ingredients to the wet ingredients and gently whisk or fold with a spatula until just combined and no dry pockets remain, avoiding overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for at least 25 minutes before frosting.
- For the frosting, beat the softened vegan butter in a mixing bowl with a hand mixer or stand mixer until light and creamy, about 2 minutes.
- Gradually add the powdered sugar, about 100 grams at a time, beating on low speed until incorporated after each addition.
- Add the lemon juice and lemon zest to the frosting and beat until smooth and fluffy.
- If needed, add non-dairy milk 1 teaspoon at a time until the frosting reaches a smooth, spreadable or pipeable consistency.
- Once the cupcakes are completely cool, pipe or spread the lemon frosting on top of each cupcake.
Notes
For best results, use room-temperature ingredients to help the batter mix evenly and produce a tender crumb, and avoid overmixing once the dry ingredients are added to prevent dense cupcakes. Adjust lemon juice and zest to taste if you prefer a stronger or milder lemon flavor, remembering that flavors become slightly more pronounced after resting. If your frosting becomes too soft, chill it in the refrigerator for 10–15 minutes before piping, and if it is too stiff, loosen it with a few drops of non-dairy milk. Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage, bringing them back to room temperature before serving for the best texture.
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