Vegan Lemon Cupcakes

Fluffy 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!


Preheat Oven, Combine Wet Ingredients:

In a medium bowl, whisk together the oil, lemon juice, lemon zest, vanilla, and soy milk.

In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and sugar.

Combine Dry Ingredients:

Mix Together:

Pour the wet into the dry and mix until smooth.


Use an ice cream scoop to evenly distribute the lemon cupcake batter between the cupcake pan.

Bake cupcakes in the oven for 15 to 18 minutes until golden brown and a skewer comes out clean.


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