5 from 1 vote

Lemon Cupcakes

Topped with dairy-free lemon frosting, these vegan Lemon Cupcakes are super moist and delicious! A perfect dessert!

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12


Wet Ingredients

  • 2 tbsp organic apple cider vinegar
  • 2/3 cup unsweetened almond milk any plant-based milk
  • 1/4 cup + 1 tbsp fresh squeezed lemon juice
  • 1 tbsp finely chopped lemon zest
  • 1 tsp pure vanilla extract
  • 1/3 cup canola oil

Dry Ingredients

  • 1/2 cup + 1/3 cup organic cane sugar
  • 1 1/2 cup all purpose flour
  • 1 tsp alluminum free baking powder
  • 1/2 tsp salt
  • 1 tbsp corn starch


  • 1/2 cup vegan margarine I use Earth Balance
  • 2 cups powdered sugar*
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp lemon zest


  1. Preheat your oven for 350° F (180C). Line a cupcake pan with 12 paper liners.

  2. In a bowl, whisk vinegar and almond milk together. Let stand for 5 minutes.

  3. Add lemon juice, lemon zest, vanilla and oil. Whisk together until mixture becomes frothy.

  4. In another bowl, whisk the dry ingredients together.

  5. Then pour the dry ingredients into the wet ingredients and whisk until the batter just comes together, do not over mix.

  6. Evenly divide batter among the liners.  Fill each liner about 2/3 full.

  7. Bake 18-20 minutes until the tops are slightly golden.  Let the cupcakes cool completely before adding the frosting.


  1. Mix all the frosting ingredients together with a hand mixer.  *If necessary, adjust the consistency by adding more powdered sugar, more lemon juice or plant based milk, to thicken or thin it out. Place in a piping bag, or use a spatula to frost cupcakes. Garnish with festive spring jellybeans (I was able to find vegan jellybeans, Jolly Rancher Jelly Beans!), if desired.

Recipe Notes

Inspired by it doesn't taste like chicken