Vegan Lemon Cupcakes
- 1.75 cups All-Purpose Flour
- 1 cup Pure Cane Sugar
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1 cup (unsweetened Soy or Almond) Non-Dairy Milk
- 0.3 cup (Avocado or Vegetable) Oil
- 1 Tablespoon Apple Cider Vinegar
- 2 teaspoons Lemon Extract
- 1 Tablespoon (3 lemons) Lemon Zest
- 3 drops (optional) Natural Food Dye Gel
Sour Lemon Icing Filling
- 2 Tablespoons Fresh Lemon Juice
- 1 cup Powdered Sugar
Vegan Cream Cheese Frosting
- 4 ounces (I use Tofutti) Vegan Cream Cheese
- 0.25 cup Vegan Butter
- 3 cups (sifted) Powdered Sugar
- 1 Tablespoon Lemon Zest
- 0.5 teaspoon Lemon Extract
Sweet, light and slightly sour vegan lemon cupcakes that are injected with a sour filling and topped with a sweet frosting.
Yes, these vegan lemon cupcakes do not contain any eggs or dairy!
Cupcakes are always a great dessert idea as they are visually stunning and like individual size cakes!
I am a sucker for lemon desserts but I need that little bit of sour with the sweet.
These cupcakes have lemon flavor in the batter, then I inject them with a lemon filling and the frosting has lemon as well!
For the enhancement of lemon, I am using lemon extract, lemon juice and the lemon zest!
Sadly these three do not add a yellow tint, so to enhance the look, I add a natural food dye gel.
Adding this food die is completely optional. I prefer a natural, turmeric derived food dye over the synthetic food dye.
The texture of the cupcakes is light and fluffy. What gives these cupcakes its lift is the combination of baking soda and vinegar.
I use apple cider vinegar but distilled white vinegar works as well.
To keep it simple, the cupcake batter is made in just 1 bowl.
While the baked cupcakes cool, you will make the filling and frosting.
Decorating is one of the best parts and you do not need to be a pro! I am certainly not.
Snap a picture of these cupcakes and send it to me via Instagram!
Make The Cupcake Batter
First, preheat your oven to 350°F.
zest 3 lemons until you have 1 heaping Tablespoon of lemon zest.
Next, slightly warm the non dairy milk in the microwave for 20 seconds or o the stove top. You want warm milk but not hot.
Add 1 + 3/4 cups of all-purpose flour to a large bowl along with 1 cup sugar, 1 teaspoon baking soda and 1/2 teaspoon of sea salt.
Mix with a whisk.
Next, add 1 cup of warm and unsweetened non dairy milk (I like using soy or almond milk), 1/3 cup of oil (I use avocado oil), 1 Tablespoon of vinegar, 2 teaspoons of lemon extract, and 1 heaping Tablespoon of lemon zest.
Using a whisk or a spatula mix to combine but do not over-mix.
Additionally, you can add a few drops of natural (turmeric based) yellow food dye. This is optional.
Bake The Cupcakes
Line your cupcake tin with cupcakes liners then fill with 1/4 cup of cupcakes batter.
This will fill the cupcakes liners about 2/3 full.
Bake the cupcakes at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before moving them to a cooling rack to cool completely.
While the cupcakes cool, remove the vegan cream cheese (4 ounces) and vegan butter (1/4 cup) from the refrigerator so it comes up to room temperature.
Make The Sour Lemon Icing Filling
Make The Vegan Cream Cheese Frosting
To make the frosting, you will need a hand-held electric mixer or a standing mixer with the whisk attachment.
Add 4 ounces room temperature vegan cream cheese to your bowl and mix for 1-2 minutes.
Next, add 1/4 cup vegan butter and mix again.
Now, sift 3 cups of powdered sugar into the bowl. Sifting will ensure there are no clumps.
Mix for 2-3 minutes or until smooth and fluffy.
Lastly, add 1 Tablespoon of lemon zest and 1/2 teaspoon of lemon extract and mix again until combined.
Spoon the frosting into a piping bag with your desired piping tip.
Frost the cupcakes and sprinkle with a bit more lemon zest.