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Vegan Lemon Cupcake in a red cupcake liner
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5 from 1 vote

Vegan Lemon Cupcakes with Cream Cheese Frosting

Fluffy and tender Lemon Vegan Cupcakes with cream cheese frosting
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American, Cake, Vegan
Diet: Dairy Free, Vegan, Vegetarian
Servings: 12 cupcakes
Calories: 230kcal


For the lemon cupcakes

  • 1 ⅓ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup turbinado sugar (you can use regular)
  • 1 cup almond milk
  • 1 teaspoon vinegar
  • ½ cup vegan butter (at room temperature)
  • 1 teaspoon lemon extract
  • 1 teaspoon pure vanilla extract

For the cream cheese frosting

  • 8 oz vegan cream cheese (left out of the refrigerator for at least an hour to soften.)
  • ¼ cup sugar (powdered)
  • ½ teaspoon ground cardamom (optional)
  • ½ teaspoon pure lemon extract


Make lemon cupcakes

  • In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside.
  • Mix the milk and vinegar and 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 ⅔rds.
  • 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!


Serving: 1cupcake | Calories: 230kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 208mg | Potassium: 55mg | Fiber: 2g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg