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Vegan Lemon Cupcakes

4.97 from 29 votes

This homemade vegan lemon cupcakes recipe is soft, light, fluffy, and bursting with delicious lemon flavor!

Vegan Lemon Cupcake Recipe

Homemade vegan lemon cupcakes

Want to know the BEST thing about these lemon cupcakes?

You might already have all of the ingredients on hand to make them, and there’s no need to buy any expensive specialty flours or sweeteners.

Plus, the vegan cupcakes can be made with no flax eggs!

You may also like this Healthy Banana Bread

Vegan Cupcake Recipe

Dairy free and plant based lemon cupcakes

The lemon cupcakes can be baked up the day before, are easy to transport, and don’t need any refrigeration.

So they are a great option for outdoor gatherings.

I made the recipe for a spring picnic to celebrate a friend’s birthday a few weeks ago, and they went over really well with the human guests.

(Three sneaky puppies in attendance all tried their best but were eventually thwarted from getting a cupcake.)

Above, watch the step-by-step lemon cupcake recipe video

Chocolate Covered Katie Vegan Cupcake Recipe

Cupcake frosting options

Feel free to frost the cupcakes with your favorite homemade or store-bought white, vanilla, buttercream, or Vegan Cream Cheese frosting.

Or ice with melted Coconut Butter, powdered sugar glaze (1/2 cup powdered sugar mixed with 1 tbsp milk of choice), or Coconut Whipped Cream.

Vegan Birthday Cupcakes

Keto vegan lemon cupcakes

Instead of the recipe below, use this recipe for Keto Muffins.

Add one teaspoon of lemon zest to the batter. Top with powdered monkfruit blend or sugar free frosting of choice.

Gluten free and vegan cupcakes

The recipe works with oat flour, and you can buy certified gluten free oat flour if you need to make sure the package you are buying has been made in a separate facility from products containing gluten.

I haven’t tried the cupcakes yet with a gluten free flour blend but have had success with Bob’s cup-for-cup blend in other recipes. So feel free to experiment with that one.

Healthy Vegan Lemon Cupcakes With Vanilla Frosting
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Vegan Lemon Cupcakes

These homemade vegan lemon cupcakes are soft, light, and fluffy! Feel free to double the recipe.
Cook Time 17 minutes
Total Time 17 minutes
Yield 6 – 7 cupcakes
5 from 29 votes


  • 2 tbsp lemon juice
  • 1/2 cup water
  • 2 tbsp oil, or applesauce or mashed banana for fat free
  • zest of one lemon (important)
  • 1 cup spelt, white, or oat flour (a keto option is mentioned above)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup sugar, unrefined if desired


  • Preheat oven to 350 F. Line a cupcake pan. Whisk first four ingredients and let sit at least ten minutes. You can stir together all remaining ingredients while you wait. Combine all ingredients to form a batter. Portion into the lined pan, only filling 2/3 of the way up because they'll rise. Bake 17 minutes on the center rack. Let cool. These are even sweeter the next day, and the liners peel off easily if they sit a day as well.
    View Nutrition Facts


Be sure to also try the popular Vegan Lemon Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on April 28, 2021

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  1. Mandy says

    Hi Katie! The recipe made 6 pretty small cupcakes. I iced mine using 1/2 cup icing sugar and 3 tblspns lemon juice. Yummy! But I had a lot of trouble getting them out if the psper wrappers. They ended up being more like cupcake TOPS! I chose to use applesauce instead of oil. Could that have been my problem? And they didn’t rise much either. What have I done wrong?

  2. Leona Daniels says

    I was testing some lemon cupcake recipes to see which one was the best and this was the clear winner. Thank you for this amazing recipe!

  3. christine says

    So I made these and upon wooden skewer testing and overall look, they looked great. But when you touch them and take them apart, their consistency was like glue. Can’t eat glue-like cupcakes. Any clue of what i did wrong?

  4. Kim says

    I made these today for the 2nd time, and honesly they were so moist and decadent, truly beautiful. My work friends also loved them. They were gone in seconds.

    Thanks for the amazing recipe

  5. Katie H. says

    5 stars
    I made these tonight and they turned out perfectly! So good! I used King Arthur GF flour and avacado oil. They were the perfect fit for the foods we have to avoid in our family– gluten, eggs, dairy, corn, nuts. I will definitely put this recipe in our favorites pile!

  6. Annaka says

    I’m hoping to make this recipe as one of several for my wedding reception! I’m wondering if you think it would be okay to freeze the batter for a few days, thaw, and then bake? Obviously I’ll test it first, but thought I’d ask for any tips & tricks you might have!

    • CCK Media Team says

      Hi, sorry we have honestly never frozen cupcake batter. We do know that the baked cupcakes, themselves, freeze well!

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