Get two new free healthy recipes each week. Sign Up

Vegan Lemon Cupcakes

5 from 3 votes

These homemade vegan lemon cupcakes are soft, light, fluffy, and bursting with delicious lemon flavor!

Vegan Lemon Cupcake Recipe

Want to know the BEST thing about this lemon cupcake recipe?

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 Vegan Banana Bread

Vegan Cupcake Recipe

The lemon cupcakes can be baked up the day before, are easy to transport, and don’t need any refrigeration, so they’re 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 tried their best but were eventually thwarted from getting a cupcake.)

Chocolate Covered Katie Vegan Cupcake Recipe

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

If you want keto lemon cupcakes:

Instead of the recipe below, use this recipe for Keto Muffins, and add 1 tsp lemon zest to the batter. Top with powdered monkfruit blend or sugar free frosting of choice.

If you want gluten free lemon 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’re 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.

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

Healthy Vegan Lemon Cupcakes With Vanilla Frosting
Pin it now to save for laterPin Recipe

Vegan Lemon Cupcakes

These homemade vegan lemon cupcakes are soft, light, and fluffy! Feel free to double the recipe.
 5/5 (3)
Cook Time 17 minutes
Total Time 17 minutes
Yield 6 – 7 cupcakes

Ingredients

  • 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

Instructions

  • 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

Notes

Be sure to also try the popular Vegan Lemon Bread.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Cupcake Recipes:

How to make keto cupcakes vegan dairy free

Keto Cupcakes

Breakfast Oatmeal Cupcakes

Breakfast Oatmeal Cupcakes To Go

Cheesecake Cupcake Recipe

Cheesecake Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Healthy Carrot Cake Cupcakes Recipe

Healthy Carrot Cake Cupcakes

 5/5 (3)

Rate this recipe

Published on April 28, 2021

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

7 Comments

Leave a comment or reviewLeave a rating
  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

Leave A Reply

Recipe Rating




Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes