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Vegan Lemon Cupcakes with Cream Cheese Frosting

Lemony Vegan Cupcakes
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert
Cuisine: American, Cake, Vegan
Servings: 12 cupcakes
Author: Vaishali Honawar


  • For lemon cupcakes:
  • 1 1/3 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup turbinado sugar (you can use regular)
  • 1 cup almond milk + 1 tsp vinegar , mixed and set aside to curdle for a few minutes
  • 1/2 cup vegan butter like Earth Balance at room temperature
  • 1 tsp pure lemon extract
  • 1 tsp pure vanilla extract
  • For Faux Cream Cheese Frosting:
  • 1 8- oz package of vegan cream cheese like Tofutti , left out of the refrigerator for at least an hour to soften.
  • 1/4 cup sugar , powdered
  • 1/2 tsp powdered cardamom (optional)
  • A couple of drops of yellow food coloring
  • 1/2 tsp pure lemon extract


  • Make cupcakes:
  • In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside.
  • In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, about 2 minutes.
  • Add the two extracts.
  • Add the flour mixture in three batches alternating with the almond milk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
  • Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about 2/3rds.
  • Bake in a preheated 350-degree oven about 22 minutes until a toothpick inserted in the center comes out clean.
  • Set aside on a rack to cool completely before frosting.
  • Make cream cheese frosting:
  • Put all ingredients in a bowl and beat with a hand mixer for a minute or two until light and fluffy. Using a spatula or, if you have one, a pastry bag, decorate each cupcake any way you wish. I go for abstract art, as you can see!
  • Enjoy!