This light and fluffy vegan lemon frosting will add depth and a burst of flavor to your dairy-free cakes, cupcakes, and cookies.

Vegan cupcakes with vegan lemon frosting on top with lemon curd drizzle and lemon wedges on top.

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Why make this recipe

Lemony buttercream frosting adds a punch of flavor to deserts with its bold citrus taste to plant-based desserts like vegan lemon cupcakes, strawberry cupcakes, and vegan gingerbread cupcakes.

You can pair it with drizzles of vegan lemon curd for a double lemon dessert.

Ingredients and substitutions

  • Vegan Butter – you can use my dairy-free butter recipe (stick form), Miyoko Brand, or Earth Balance combined with a higher-density fat like refined coconut oil.
  • Powdered Sugar – for sweetness and smooth consistency. Look for organic powdered sugar to ensure that it’s vegan.
  • Lemon Extract – or any other extract or flavoring.
  • Lemon Zest – this adds a ton of flavor to the lemon frosting, (however, I say that this is optional because it will add a texture that some people may not like.) Note- since you are eating the outer skin of the fruit, wash it well before zesting or use organic lemons if possible.

Helpful tools

  • Electric mixer – A stand mixer is helpful, but you can also easily use a hand mixer.  The whipping attachment also helps but you can do it with a regular beater if that is all you have.
  • Rubber Spatula – to scrape the bowl.
  • Cake Decorating Tools – if needed for decorating with the lemon frosting. I like this tool to pipe a nice swirl on top of cupcakes easily.
Vegan lemon frosting on cupcakes that are sitting on a blue cake dish.

How to make vegan lemon frosting

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Soften vegan butter until it reaches near room temperature.

Step 2 – Whip butter with an electric mixer using the whisk attachment for 1 minute.

Step 3 – Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.

Vegan lemon frostings whipped with an electric mixer.

Step 4 – Add 1 tsp lemon extract and the zest of one lemon then continue to whip for another minute until light and airy.

Step 5 – If needed, slowly add a small splash or two of dairy-free milk while whipping the buttercream until the desired consistency is achieved.

Use the lemon buttercream on your favorite vegan cakes or cupcakes. For an extra lemony flavor fill your cupcakes with vegan lemon curd or drizzle some lemon curd on top of your cupcakes.

Pro Tips

  • Whip your frosting for a long time at least 5 minutes total.  Whipping the sugars and fats together will cause them to blend better and whip in air pockets that will make your buttercream light and fluffy.
  • Only add plant milk if needed.  You want your frosting to be smooth and creamy, yet firm enough to pipe perfectly.

Storage

Store your dairy-free lemon frosting in the fridge for up to 5 days until ready to use on your cakes, cupcakes, or cookies. It will keep at room temperature on the countertop for up to 3 days.

A bunch of lemon cupcakes with vegan lemon buttercream frosting on top and a for on the side.

Ways to use lemon buttercream

Vegan lemon frosting on lemon cupcakes with lemon wedge on top.
Diet
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5 from 2 rating

Vegan Lemon Frosting

A vegan lemony buttercream frosting that is light, fluffy, and perfect for cakes and cupcakes.

Ingredients

  • 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)

Equipment

Instructions
 

  • 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

  • Whip your frosting for a long time, at least 5 minutes total.  Whipping the sugars and fats together will cause them to blend better and whip in air pockets that will make your buttercream light and fluffy.
  • Only add plant milk if needed.  You want your frosting to be smooth and creamy, yet firm enough to pipe perfectly.
  • If you struggle to make your piping look nice, I have found that this cupcake decorating tool is easier than piping bags for beginners.  (I have no cake-decorating abilities at all, but it helps my cupcakes look so much better than when I use a piping bag).
Serving: 0.33cup, Calories: 152kcal, Carbohydrates: 20g, Protein: 0.05g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Sodium: 82mg, Potassium: 6mg, Fiber: 0.04g, Sugar: 20g, Vitamin A: 483IU, Vitamin C: 0.5mg, Calcium: 2mg, Iron: 0.02mg
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