1 Bowl Vegan Lemon Cupcakes
These Vegan Lemon Cupcakes are bursting with flavor! Perfectly soft and moist lemon cupcakes are topped with a vegan lemon buttercream frosting. Best of all, they are easy to make in just 1 bowl!
Servings: 18 cupcakes
Calories: 360kcal
Ingredients
Lemon Cupcakes:
- 1 1/2 cups soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup softened vegan butter
- 1 1/2 cups granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon lemon extract
- 2 teaspoons vanilla
- 2 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Lemon Buttercream Frosting:
- 1 cup vegan butter softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 1-2 tablespoons soy milk
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners. Spray the cups lightly with oil to help the cupcakes come out easily.
- In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
- In a large mixing bowl, beat the softened vegan butter and sugar with a hand mixer (or stand mixer) until light and fluffy, about 1-2 minutes. Add the lemon zest, lemon extract and vanilla and beat to combine.
- With the mixer on low speed, add in the soy milk/vinegar mixture and mix for 30 seconds.
- Now add the flour, then sprinkle the baking powder and salt on top of the flour. Mix on low speed until well combined, scraping the sides as needed with a spatula.
- Fill the liners 3/4 full and bake for 20-24 minutes, until a toothpick inserted comes out clean and they are lightly golden on top. Let them cool completely before frosting.
For the Lemon Buttercream Frosting:
- Wipe out the bowl you used for the cupcakes and rinse the beaters from your mixer. Beat the vegan butter until light and fluffy, about 2 minutes. Add in 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes.
- Now add in the remaining 2 cups of powered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of soy milk. If the frosting gets too thin, add a little more powdered sugar until a spreadable, thick frosting consistency is reached.
- Pipe frosting onto cooled cupcakes or simply spread it on with a butter knife.
Notes
- May substitute almond, coconut or hemp milk for the soy if desired. I think soy milk makes the best vegan buttermilk though.
- For the cupcakes, softened coconut oil could be substituted for the vegan butter, but it won't work in the frosting. You really need vegan butter for the buttercream frosting.
- May also be frosted with my Vegan Cream Cheese Frosting if desired.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 198mg | Potassium: 119mg | Fiber: 1g | Sugar: 43g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg