Vegan Lemon Cupcakes With Lemon Buttercream Recipe

Celebrate Veganuary with these bright and zesty vegan lemon cupcakes, perfect for anyone embracing plant-based baking this January - or simply looking for a delicious dairy-free treat. Soft, fluffy and topped with a smooth lemon buttercream, these cupcakes are made using simple ingredients and deliver fresh citrus flavour in every bite. An easy, reliable recipe that proves vegan baking can be just as indulgent as traditional favourites.

For the cupcakes:

1. Preheat the oven to 190°C. Line a 12-hole muffin tin with cupcake cases.
2. Pour the soya milk into a jug and stir in the vinegar or lemon juice. Set aside for 3 minutes to create a vegan buttermilk. The mixture will curdle slightly - don't worry, this is normal.
3. In a large bowl, combine the caster sugar, sunflower oil and lemon juice. Beat until well blended.
4. Sift the flour, baking powder and salt into the bowl. Gradually mix until smooth and free from lumps, then fold through the lemon zest.
5. Divide the batter evenly between the cupcake cases, filling each around three-quarters full.
6. Bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely before decorating.

For the buttercream:

1. Beat the dairy-free butter until soft and creamy.
2. Gradually add the icing sugar in small amounts, beating well between additions.
3. Pour in the lemon juice and continue beating until the buttercream is pale, smooth and thick enough to pipe.
4. Transfer the buttercream to a piping bag fitted with your chosen nozzle. Pipe onto the cooled cupcakes and finish with sprinkles (ensuring they are vegan-friendly), or finely grated lemon zest.

Notes & Tips:

• The recipe uses the term “beat”, which simply means to mix the ingredients until smooth and well combined. You can do this gently by hand with a whisk or spoon, or use a mixer on a low setting - just take care not to over-mix, so the vegan cupcakes stay light and fluffy.
• A stand or hand mixer can be helpful when preparing the vegan lemon buttercream, giving it a smooth, airy texture for easy piping.
• Ensure all ingredients are at room temperature before mixing, especially the dairy-free butter, for best results.
• Fill the cupcake cases around three-quarters full to allow the batter to rise evenly without spilling over.
• Vegan-friendly decorations, such as sprinkles, can be added to the top of your cupcakes - always check packaging to confirm they are suitable.
• For extra convenience, a piping bag and nozzle make decorating quicker and more precise, but you can also spread the buttercream with a spatula.

Let us know your thoughts on this Vegan Lemon Cupcake with Lemon Buttercream recipe in the comments section!

Recipe provided by Mason Cash and Anita's Wicked Bakes.