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Vegan Lemon Cupcakes

Updated: May 15, 2021



1 ½ cups almond milk

1 lemon (for juice and zest)

1 ½ cups granulated sugar

1 tbsp vanilla

½ cup melted vegan butter

2 ¾ cups flour

1 tbsp baking powder

Pinch salt


¼ cup soft vegan butter

3 cups powdered sugar

Juice of 1 lemon

1 tbsp vanilla


  1. Preheat oven to 350 F.

  2. Zest lemon into a bowl. Add milk and 2 tbsp lemon juice, leave for 5 minutes.

  3. Combine in the sugar, vanilla, and melted butter.

  4. Add the flour 1 cup at a time. Add the baking powder and salt with the last ¾ cup of flour.

  5. Pour the batter into lined muffin tins about ¾ full. Bake for 20 minutes.

  6. In a small bowl, combine softened butter, 1 cup powdered sugar, juice of half the lemon, and vanilla.

  7. Add the remaining 2 cups powdered sugar and lemon juice.

  8. When the cupcakes are cool, spread the buttercream over the cupcakes.


Want to make these non vegan?

Sub almond milk for dairy milk and vegan butter for dairy butter.


It's a must. One thing about vegan butter is that it never gets very firm, so you don't have to leave it out or microwave it to soften it. It's already soft! But, make sure it's not melted. Big difference. This buttercream is beautiful and pulls it all together. If you want to make this buttercream vanilla, just sub the lemon juice or almond milk!


Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.

Total calories in the cupcakes: 2489

Total calories in the buttercream: 1840

I separated the buttercream from the cupcakes because you probably won't use it all. I used about 3/4 of it. I made 12 cupcakes (after eating a good amount of the batter). Each cupcake for me was 322 calories. Basically, multiply the second number how how much buttercream you used. Was it half? 3/4? Maybe all. Then add the first number. Then divide by the amount of cupcakes you made. That gives you the calories per cupcake. If you used different ingredients, you calories will be different.

Cupcake batter. I ate quite a lot of it.

Cupcakes fresh out of the oven!

You can smell the lemon in them.


So bright and yummy.

Look at the textures!

These cupcakes are perfect for tea, birthday parties, you name it. They're vegan and delicious. The buttercream really amps up the lemon flavor. I also love that you can see the zest in the cupcakes when you cut into them. They're light and moist and pretty easy.



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