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4.7 from 27 votes

Vegan Lemon Cupcakes

Soft and fluffy zingy lemon cupcakes with dairy-free lemon buttercream on top.

Prep Time
30 mins
Cook Time
30 mins
Servings: 12 cupcakes
Calories: 440 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 280 ml soy milk
  • 1 Teaspoons lemon juice
  • 230 g self-raising flour
  • 180 g caster/superfine sugar
  • ½ Teaspoon baking soda
  • 6 Tablespoons vegetable oil
  • Zest of 2 Lemons
For the lemon buttercream frosting:
  • 150 g vegan margarine
  • 2 Teaspoons lemon extract
  • 500 g Icing/sugar

Instructions

For the lemon buttercream frosting:

Notes

  • Store in an airtight container in a cool, dry place for up to 4 days.