Vegan Lemon Cupcakes
Serves 12
10 mins prep
18 mins cook
28 mins total
Vegan lemon cupcakes are moist and light, with a silky smooth lemon buttercream on top! These plant-based treats strike the perfect balance between sweet and tangy. Easy to customize, with a gluten-free option too!
Cupcake Batter
Frosting:
Preheat the oven to 350 degrees F / 170 C. Line a 12 hole muffin tray with cupcake liners.
In a medium mixing bowl whisk together the oil, lemon juice, lemon zest and soy milk.
In a separate bowl whisk together the remaining ingredients.
Pour the wet ingredients into the dry and stir to combine.
Evenly distribute the batter between the prepared cupcake liners.
Bake in the preheated oven for 15-18 minutes or until an inserted skewer comes out clean.
Allow to cool completely on a wire rack before topping with frosting.
To prepare the frosting by placing the vegan butter into a stand mixer and whip until smooth, pale and fluffy.
Add the lemon zest and slowly add the powdered sugar ½ cup at a time. Whipping in between each addition.
Finally, add the soy milk to the frosting mixture and whip until desired consistency.
Pipe the frosting onto the cold cupcakes.
