Dairy-Free Desserts: Vegan Lemon Cupcake Recipe

Lemon cupcake
Brian Hagiwara/Stockbyte/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 12 cupcakes (12 servings)
Ratings (101)

Vegan sweets are getting easier and easier to find, but sometimes the taste and texture are sacrificed when eggs and butter are taken out of a vegan cupcake recipe. If you were a cupcake connoisseur before going vegan, this recipe is for you.

These cupcakes are some of my favorite easy vegan sweets for any time of year, but especially for spring and summer desserts. They are infused with flavors of extra-virgin olive oil and lemon. These are kid-friendly and will also be a hit with adults who have had to cut out dairy to stave off issues with digestion.

Storing Vegan Lemon Cupcakes 

Cupcakes can be kept up to two days at room temperature in a covered air-tight container. Thereafter they should be kept in the refrigerator for up to 7 days unless frozen.

What You'll Need

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1 cup soy or almond milk
  • 3/4 cup white granulated sugar
  • 1/4 cup and 1 tablespoon lemon juice
  • Zest of 1 lemon, finely chopped​

How to Make It

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside. In another large mixing bowl, whisk together the olive oil, soy milk (or almond milk, if using), sugar, lemon juice, and lemon zest. Add the dry ingredients to the wet, mixing until just combined.

3. Fill each cupcake liner about 3/4 full and bake until a toothpick inserted into the center of the cupcakes emerges clean about 18 to 20 minutes.

Allow cupcakes to cool completely before frosting with Vegan Lemon Buttercream Frosting or whatever dairy-free frosting suits the occasion.