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Vegan Lemon Cupcakes

These homemade vegan lemon cupcakes are soft, light, and fluffy! Feel free to double the recipe.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 17 minutes
Total Time 17 minutes
Yield 6 - 7 cupcakes


  • 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.

Nutrition Information

Calories: 104kcal