Bright Vegan Lemon Cupcakes With a Tangy Citrus Swirl

I made these vegan lemon cupcakes for my book club last week. The lemon zest and juice made the kitchen smell bright, and three people asked for the recipe before the meeting ended.

Delicious Vegan Lemon Cupcakes Recipe

These lemon cupcakes are light, fluffy, and infused with fresh lemon juice. The cupcakes are topped with a creamy citrus swirl that enhances their flavor. This recipe yields about 12 cupcakes and takes approximately 30 minutes from start to finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 1 cup almond milk or other plant-based milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup vegan butter, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 1 tablespoon fresh lemon juice (for frosting)
• 1 tablespoon lemon zest (for frosting)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the almond milk, melted coconut oil, lemon juice, and zest until well combined.
3. Combine Dry Ingredients: In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely.
6. Make the Frosting: In a medium bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, fresh lemon juice, and zest, mixing until smooth and fluffy.
7. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the lemon frosting using a piping bag or a knife.
8. Serve: Enjoy your bright and tangy vegan lemon cupcakes as a delightful dessert!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 cupcakes
• Calories: 150kcal
• Fat: 6g
• Protein: 2g
• Carbohydrates: 25g

I keep the cupcakes covered at room temperature for up to two days, or in the fridge for up to four days. The swirl stays distinct, and I let chilled cupcakes come to room temperature for fifteen minutes before serving.