Here’s a delightful recipe for Vegan Lemon Cupcakes that are light, fluffy, and bursting with citrus flavor. These cupcakes are perfect for any occasion and can be topped with a delicious lemon buttercream frosting.

Vegan Lemon Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) soy milk (or any non-dairy milk)
• ⅓ cup (80ml) canola oil (or vegetable oil)
• 1 tablespoon distilled white vinegar (or apple cider vinegar)
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1 tablespoon lemon zest (about 1 medium lemon)

For the Lemon Buttercream Frosting:

• ½ cup (112g) vegan butter, softened
• 4 cups (480g) powdered sugar
• 2 teaspoons lemon extract
• 2–3 tablespoons lemon juice (adjust for consistency)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
2. Mix Dry Ingredients: In a mixing bowl, sift together the flour, sugar, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the soy milk, oil, vinegar, vanilla extract, lemon extract, and lemon zest until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and mix until smooth.
   • Add lemon extract and lemon juice; mix until fluffy. Adjust consistency with more lemon juice if needed.
9. Frost the Cupcakes: Once cooled, frost each cupcake generously with the lemon buttercream using a spatula or piping bag.
10. Serve and Enjoy: Optionally garnish with additional lemon zest or slices before serving.

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: For added texture, consider folding in poppy seeds or using fresh berries as toppings.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum.

These Vegan Lemon Cupcakes are sure to brighten up any gathering with their zesty flavor and delightful frosting! Enjoy your baking!