Wonderfully bright and indulgent, these Vegan Lemon Cupcakes are the perfect addition to any occasion. Light, fluffy lemon cake topped with tangy cream cheese frosting swirled with homemade lemon curd. Let's learn how to make them!
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Cakes and cupcakes are meant for celebrations. Sweet, soft, tart and tangy, these Vegan Lemon Cupcakes certainly fit that bill.
This recipe is derived from our Vegan Lemon Poppy Seed Layer Cake. While the cake is absolutely incredible, we wanted to develop a simpler recipe that delivered on the same bright flavors.
If you're new to vegan baking or would simply like to pick up a few new tips, please check out our Vegan Vanilla Cupcakes. This post contains a ton of information on how to make perfect vegan cupcakes every time!
Ingredients
For the Lemon Cupcakes
- Granulated Sugar (1 c): Provides sweetness and helps create a tender crumb by interacting with the fat and liquid ingredients.
- Lemon Zest (2 tbsp): Adds concentrated lemon flavor and aroma, giving the cupcakes a fresh, citrusy taste.
- Nondairy Yogurt (½ c): Adds moisture and contributes to a tender texture. It also acts as a binding agent, replacing eggs.
- Canola Oil (½ c): Provides fat, which adds moisture and richness to the cupcakes. It also helps in achieving a soft and tender crumb.
- Nondairy Milk (¼ c): Adds moisture to the batter and helps to create a smooth, cohesive mixture.
- Lemon Juice (¼ c): Adds acidity and fresh lemon flavor. The acidity also reacts with the baking soda to help the cupcakes rise.
- Vanilla Extract (1 tsp): Enhances the overall flavor of the cupcakes, adding a sweet and aromatic note that complements the lemon.
- Baking Powder (1 tsp): Acts as a leavening agent, helping the cupcakes rise and become light and fluffy.
- Baking Soda (½ tsp): Another leavening agent that reacts with the acidic lemon juice to produce carbon dioxide, which helps the cupcakes rise and creates a tender texture.
- Salt (½ tsp): Enhances the overall flavor of the cupcakes by balancing the sweetness and bringing out the lemon flavor.
- All-Purpose Flour (1 ½ c): Provides structure and bulk to the cupcakes. It creates the base of the batter and helps the cupcakes hold their shape.
For the Lemon Curd
- Granulated Sugar (⅓ c): Sweetens the lemon curd and balances the tartness of the lemon juice.
- Cornstarch (1 tbsp): Acts as a thickening agent, giving the lemon curd its smooth, gel-like consistency.
- Lemon Zest (1 tsp): Adds intense lemon flavor and aroma to the curd, enhancing the overall citrus taste.
- Pinch of Salt: Balances the sweetness and enhances the flavor of the lemon curd.
- Nondairy Milk (⅓ c): Provides the liquid base for the curd, helping to dissolve the sugar and cornstarch.
- Lemon Juice (3 tbsp): Adds tartness and fresh lemon flavor to the curd, making it vibrant and tangy.
- Ground Turmeric or Vegan Yellow Food Coloring (⅛ tsp): Optional, but it adds a natural yellow color to the lemon curd, making it visually appealing without altering the flavor. See our post for Vegan Lemon Crinkle Cookies to decide which ingredient is best for you.
For the Cream Cheese Frosting
- Vegan Cream Cheese, Softened (8 oz): Provides a creamy, tangy base for the frosting, giving it a rich and smooth texture.
- Vegan Butter (½ c): Adds richness and a creamy texture to the frosting. It helps to stabilize the frosting and keep it spreadable.
- Non-Hydrogenated Shortening (½ c): Helps to stabilize the frosting and gives it structure, making it easier to pipe or spread. It also adds a light, fluffy texture.
- Powdered Sugar (4 c): Sweetens the frosting and helps to thicken it, creating a smooth and creamy consistency.
- Vanilla Extract (1 tsp): Enhances the overall flavor of the frosting, adding a sweet and aromatic note that complements the tangy cream cheese.
- Pinch of Salt: Balances the sweetness and enhances the flavor of the frosting.
How to Make Vegan Lemon Cupcakes (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by rubbing together the granulated sugar and lemon zest in a large bowl using your fingers. Add in the wet ingredients, leaveners and salt and mix until ingredients are evenly distributed. Sift in the flour and mix until just combined. Do not over-mix.
Distribute lemon cake batter between 12 paper cupcake liners in a cupcake pan. Bake at 350 degrees F (175 C) for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out mostly clean.
Prepare lemon curd while cupcake bake. Add all of the ingredients to a small saucepan and bring to a light bowl on the stove. Simmer for 5-10 minutes or until mixture has thickened slightly. Transfer to a jar to chill in the refrigerator for at least 30 minutes.
To make the frosting, beat together the vegan cream cheese, vegan butter and shortening with an electric hand mixer or stand mixer until smooth. Add the powdered sugar, vanilla and salt to the bowl. Beat until frosting comes together.
Frost cooled cupcakes using a piping bag and piping tips or an offset spatula. Place a dollop of lemon curd on top of each cupcake and swirl into the frosting. Chill cupcakes until ready to serve.
Tips for Making Vegan Lemon Cupcakes
- Use Fresh Lemon Ingredients: Use fresh lemons for the zest and juice to get the best flavor. The zest provides intense lemon flavor, while the juice adds tanginess and helps with leavening. See our Vegan Lemon Loaf recipe for more information on this.
- Don’t Over-mix the Batter: Stir the batter until just combined to avoid overdeveloping the gluten in the flour, which can make the cupcakes tough.
- Use Room Temperature Ingredients: Bring your ingredients like nondairy yogurt, and nondairy milk to room temperature before mixing. This helps them incorporate better and creates a smoother batter.
- Fill Cupcake Liners Evenly for Even Baking: Use a scoop or a measuring cup to fill the cupcake liners evenly, about ⅔ full, to ensure they bake uniformly.
- Make the Lemon Curd and Frosting Ahead of Time: Prepare the lemon curd and frosting the day before you bake your cupcakes. Store them both in the refrigerator. This saves time and allows the curd to set and the frosting to firm up slightly.
- Pipe or Spread Frosting Evenly: Use a piping bag for a clean, professional look, or a spatula for a rustic finish. Make sure the frosting is softened enough to spread or pipe easily.
- Add Decorative Touches: Garnish your cupcakes with lemon zest, thin lemon slices, or fresh blueberries to add a decorative and flavorful touch.
How to Pipe Vegan Cream Cheese Frosting
Vegan cream cheese frosting, while delicious, can be somewhat difficult to pipe due to its softer consistency. Here’s a step-by-step guide to help you achieve the best results:
Steps:
- Prepare the Vegan Cream Cheese Frosting
Prepare the frosting as directed in recipe below.
- Test the Consistency
The frosting should be thick enough to hold peaks but still smooth. If it’s too soft, refrigerate for 10-15 minutes to firm up. If it’s too stiff, add a tiny bit of nondairy milk and beat again.
- Fill the Piping Bag
Place your chosen piping tip into the piping bag and trim the end to fit snugly around the tip. Fold the top of the piping bag over your hand or a tall glass to make filling easier. Use a spatula to fill the bag with the frosting. Be sure not to overfill it; fill about ⅔ of the bag to avoid mess and make handling easier.
- Chill Piping Bag
Once your piping bag is appropriately filled, place it in the refrigerator to chill for an additional 15 minutes to firm up slightly.
- Pipe the Frosting
Hold the piping bag at a 90-degree angle over your cupcake or baked good. Start from the outside edge and work your way towards the center in a circular motion. For a classic swirl, use a star tip and start from the outside edge, creating concentric circles towards the center, finishing with a small peak.
- Chill Cupcakes
Place the piped cupcakes in the refrigerator to set.
Approved Recipe Variations
- Lemon Blueberry Cupcakes: Fold 1 cup of fresh or frozen blueberries into the batter. Add a few blueberries on top before baking, and garnish with lemon zest after frosting.
- Lemon Poppy Seed Cupcakes: Mix 2 tablespoons of poppy seeds into the batter. Sprinkle a few extra poppy seeds on top of the frosting for a decorative touch.
- Lemon Raspberry Cupcakes: Add 1 cup of fresh raspberries to the batter. Place a fresh raspberry on top of each frosted cupcake.
- Lavender Lemon Cupcakes: Infuse 1 tablespoon of dried culinary lavender in the nondairy milk by heating it gently and letting it steep for 10 minutes. Strain out the lavender before using the milk. Garnish with a small sprinkle of dried lavender or a fresh lavender sprig.
- Lemon Almond Cupcakes: Add ½ teaspoon of almond extract to the batter along with the vanilla extract. Garnish with slivered almonds and a drizzle of lemon glaze.
- Lemon Ginger Cupcakes: Add 1 tablespoon of finely grated fresh ginger to the batter. Garnish with candied ginger pieces on top of the frosting.
- Lemon Matcha Cupcakes: Add 1 tablespoon of matcha powder to the dry ingredients. Sprinkle a little matcha powder on top of the frosting for a vibrant green accent.
- Lemon Thyme Cupcakes: Add 1 tablespoon of finely chopped fresh thyme to the batter. Garnish with a small thyme sprig on each cupcake.
Frequently Asked Questions
Yes, you can use different types of flour, but results will vary. All-purpose flour is standard for its balance of texture and rise. If using whole wheat flour, expect a denser texture.
To prevent dense cupcakes, make sure not to over-mix the batter. Over-mixing can develop the gluten too much, leading to a dense texture. Additionally, ensure your baking powder and baking soda are fresh for proper leavening.
Cupcakes can stick to liners if the batter is too wet or if the cupcakes are not fully cooled before removing. Ensure your batter isn't too liquidy, and let the cupcakes cool completely in the pan before trying to remove them. Using high-quality cupcake liners can also help prevent sticking.
To intensify the lemon flavor, use extra lemon zest in the batter. The zest contains essential oils that provide a strong lemon aroma.
If your vegan cream cheese frosting is too runny, it may be because the ingredients were too warm. Ensure the vegan cream cheese and butter are just softened, not melted. You can also add more powdered sugar to thicken the frosting. If it remains too soft, refrigerate it for a while before piping or spreading.
Yes, you can make the lemon curd ahead of time. Store it in an airtight container in the refrigerator for up to a week. This can help save time when preparing the cupcakes.
Storing Vegan Lemon Cupcakes
Vegan Lemon Cupcakes are best stored in an airtight container in the refrigerator. They will keep like this for 3-4 days.
Unfrosted cupcakes can be stored in the freezer for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Lemon Cupcakes
Fluffy, vegan lemon cupcakes topped with cream cheese frosting and a swirl of homemade lemon curd.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 c granulated sugar
2 tbsp lemon zest
½ c nondairy yogurt
½ c canola oil
¼ c nondairy milk
¼ c lemon juice
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ c all purpose flour
For the Lemon Curd
⅓ c granulated sugar
1 tbsp cornstarch
1 tsp lemon zest
pinch of salt
⅓ c nondairy milk
3 tbsp lemon juice
⅛ tsp ground turmeric or vegan yellow food coloring*
For the Frosting
8 oz vegan cream cheese, softened
½ c vegan butter
½ c non hydrogenated shortening
4 c powdered sugar
1 tsp vanilla extract
pinch of salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with 12 paper liners. Set aside.
- Cupcake Batter: Add granulated sugar and lemon zest to a large bowl. Rub the zest into the sugar using your fingers to diffuse the oils. Add nondairy yogurt, canola oil, nondairy milk, lemon juice and vanilla extract to the bowl. Whisk until smooth. Whisk in the baking powder, baking soda and salt until evenly distributed. Sift in the flour and whisk until just combined. Do not over-mix.
- Bake: Fill each cupcake liner ⅔ to ¾ of the way full with cupcake batter. Bake cupcakes in preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out mostly clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Lemon Curd: Prepare the lemon curd while the cupcakes are baking. Add the sugar, cornstarch, lemon zest and salt to a small saucepan and whisk together. Pour in the nondairy milk and lemon juice. Place the saucepan on the stove over medium-low heat. Bring to a light boil and simmer, whisking frequently until the mixture thickens slightly. This should take 5-10 minutes. Remove from heat and add turmeric or vegan yellow food coloring if desired. Allow lemon curd to cool in the pan for 15-20 minutes before transferring to a sealable jar. Place in the refrigerator to chill for at least 30 minutes. Overnight works too.
- Frosting: Prepare the frosting while the cupcakes cool. Beat together the vegan cream cheese, vegan butter and shortening in a large bowl using an electric hand mixer or stand mixer until completely smooth. Sift in the powdered sugar, pour in the vanilla and sprinkle the salt. Beat until frosting comes together. Place in the refrigerator to chill for 30 minutes.
- Assemble: Once cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto the top of each using a piping bag and a large piping tip. You can also spread on the frosting using an offset spatula. Place 1-2 teaspoon dollops of lemon curd on top of the frosting piles. Swirl in using an offset spatula. Keep cupcakes in the refrigerator until ready to serve.
Notes
*Cupcakes will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cupcakes can be frozen for up to 1 month.
*Preparing the lemon curd a day in advance will help save you a lot of time. Allow it to chill in the refrigerator overnight for best results.
*If your cream cheese frosting starts to feel too thin, place it in the refrigerator for 15 minutes to make it more solid. Too solid? Let it sit out for a few minutes before trying to work with it.
More Vegan Cupcake Recipes
- Vegan Carrot Cake Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Cookie Dough Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Strawberry Tiramisu Cupcakes
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