Delicious vegan lemon cupcakes, filled with lemon curd and topped with lemon buttercream! These cupcakes are a lemon lover’s dream! They’re dairy-free, egg-free, and are easily made gluten-free too.

Vegan lemon cupcakes with lemon frosting and drizzled with lemon curd and topped with a lemon slice.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Sweet, tart, and packed with lemony goodness! These cupcakes are sure to satisfy your craving for lemon dessert! And if you love citrusy treats, be sure to check out this vegan lemon meringue pie, vegan key lime cheesecake, and vegan lemon bars.

I love how easy cupcakes are to serve at a party and I make vegan chocolate cupcakes, strawberry cupcakes, gingerbread cupcakes, or mini vegan vanilla cupcakes frequently, but if I want a fancier dessert, these lemon cupcakes filled with lemon curd make a statement.

🧾 Ingredients and substitutions

  • Flour – all-purpose flour or a white gluten-free flour blend works the best and will give you the whitest cake, but you could use half whole wheat flour if desired.  (Add a tsp of xanthan gum if using gluten-free flour mix).
  • Sugar – for sweetness. I use organic cane sugar. I don’t recommend using liquid sweeteners.
  • Baking Soda – to make the cake rise.
  • Salt – for flavor.
  • Plant milk – for the correct moisture level. 
  • Oil – for a moist cake.  Canola oil works best since it has a very neutral flavor, but you can use any neutral-flavored oil.  (You can reduce it slightly or replace it with apple sauce if you need it to be oil-free, but the oil is important for a truly moist cake).
  • Lemon Juice – to interact with the baking soda and make the cake rise and give you more of a lemon flavor.
  • Vanilla Extract – for flavor. You can also use lemon extract.
  • Butter Cream Frosting – to frost the cupcakes. I like to use my vegan lemon frosting or classic vegan buttercream recipe. For a super light, silky, and creamy option, use my vegan whipped cream frosting recipe!
  • Vegan Lemon Curd – is delicious in the center of these cupcakes or drizzled on top of the frosting. Use my easy vegan lemon curd recipe for this. I also love the flavor of raspberry jam with lemon cake. You could use it instead of the lemon curd.
Vegan lemon cupcakes with frosting and lemon curd on a marble countertop.

🥄 How to make vegan lemon cupcakes

Step 1 – Preheat your oven to 375° F (190° C).

Step 2 – Place cupcake liners into a cupcake pan and spray the inside of the liners with a little oil. (This will allow you to easily take the paper off the cupcake.)

Step 3 – Mix the dry ingredients (flour, sugar, baking soda, and salt) in a large mixing bowl.

Step 4 – Measure out the wet ingredients (non-dairy milk, lemon juice, oil, lemon zest, and vanilla extract) in a separate container.

Step 5 – Add the wet ingredients to the dry and stir with a whisk.

Step 6 – Stir until the wet and dry ingredients have combined, but don’t over-mix.

Baking cupcakes

Step 7 – Scoop out about 1/2 cup of the cake batter at a time and fill the cupcake liners about 3/4 of the way full.

Step 8 – Bake for 22 minutes at 375° F (190° C) until the tops of the cupcakes appear dry and spring back up when touched, and a toothpick inserted in the center comes out clean.

Step 9 – Allow cupcakes to cool completely on a cooling rack to room temperature before filling with lemon curd or topping with lemon frosting.

🧁 How to decorate the cupcakes

I love to cut a little hole in the center of my lemon cupcakes, fill them with vegan lemon curd, and then top them with lemon-flavored vegan buttercream. I add a little drizzle of additional lemon curd and a lemon wedge to the top.

Vegan lemon cupcakes on a blue cake pan.

👩🏻‍🍳 Pro Tips

  • Spoonmeasure your flour to ensure an accurate ratio of dry to wet ingredients.
  • Make sure your cake is completely cooled before frosting it or your buttercream will melt.  (You can put the cakes in the refrigerator to help them cool faster if you need to).

🍞 Gluten-free instructions

Since my son had to be gluten-free for many years, I have made these cupcakes gluten-free numerous times.  The only thing that you need to do is swap out the flour for an all-purpose grain-based gluten-free flour mix. (Don’t use almond flour or other nut flours, they will not work.)  I have tried many different brands and they have all worked well.  Just be sure to add 1 tsp of xanthan gum.

🥡 How to store vegan lemon cupcakes

Refrigerate: These vegan lemon cupcakes will keep well in the fridge for 3 days in a sealed container. (They keep longer if they are not filled with lemon curd.)

Freeze: You can freeze the cupcakes for up to 3 months in an airtight container.

Vegan lemon cupcakes with lemon curd filling.

🌟 More vegan desserts

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan lemon cupcakes recipe

A vegan lemon cupcake with lemon curd drizzled on top.
Diet
Gluten Free Icon
Nut Free Icon
Vegan Icon
5 from 6 rating

Vegan Lemon Cupcakes

Yield: 12 cupcakes
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Author: Monica Davis
Lemony vegan cupcakes made without eggs or dairy.
Print Leave a Review Pin Recipe

Ingredients

For the cupcakes

  • 1 1/2 cups flour, (use grain-based GF if needed)
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plant milk
  • 1/2 cup lemon juice, (fresh squeezed)
  • 1 tablespoon lemon zest, (the zest from 2 lemons)
  • 1/3 cup oil
  • 1 tablespoon vanilla extract
  • 1 1/2 cup buttercream frosting
  • 1/2 cup vegan lemon curd
  • 1 spray oil , (on the inside of the cupcake liners)

For lemon frosting

  • 1 cup vegan butter , or Miyoko Brand or half Earth Balance half coconut oil
  • 3 cups powdered sugar, Plus 1-3 tbsp if needed to firm up the frosting
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1 tablespoon soy milk , or any other plant-based milk if needed

Instructions
 

To make the cupcakes

  • Preheat your oven to 375° F (190° C).
  • Place cupcake liners into muffin tins and spray the inside of the liners with a little oil. (This will allow you to easily take the paper off the cupcake.)
  • Mix the dry ingredients (flour, sugar, baking soda, and salt) in a large mixing bowl.
  • Measure out the wet ingredients (plant milk, lemon juice, oil, lemon zest, and vanilla extract) in a separate container.
  • Add the wet ingredients to the dry and stir with a whisk.
  • Stir until the wet and dry ingredients have combined, but don't over-mix.
  • Scoop out about 1/2 cup of the cake batter at a time and fill the cupcake liners about 3/4 of the way full.
  • Bake for 22 minutes at 375° F (190° C) until the tops of the cupcakes appear dry and spring back up when touched.
  • Allow it to cool completely before filling (if you choose) or frosting.

To make lemon frosting

  • Soften vegan butter until it reaches near room temperature.
  • Whip butter with an electric mixer using the whisk attachment for 1 minute.
  • Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
  • Add 1 tsp lemon extract and the zest of one lemon then continue to whip for another minute until light and airy.
  • If needed, slowly add a small splash or two of dairy-free milk while whipping the buttercream until the desired consistency is achieved.

Notes

  • Make sure your cake is completely cooled before frosting it or your buttercream will melt.  (You can put the cakes in the refrigerator to help them cool faster if you need to).
Serving: 1cupcake with frosting, Calories: 320kcal, Carbohydrates: 48g, Protein: 3g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 400mg, Potassium: 82mg, Fiber: 1g, Sugar: 32g, Vitamin A: 40IU, Vitamin C: 5mg, Calcium: 48mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!