Gluten Free Vegan Lemon Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

These bright, citrusy cupcakes are packed with fresh lemon juice and zest in both the cake and the frosting, giving them that sunny, tangy-sweet flavor in every bite. Plant-based milk keeps the crumb soft and moist, and a touch of vanilla rounds out the batter before it bakes up into tender, golden domes. The frosting whips into a fluffy, spreadable swirl with even more lemon zest folded in for extra brightness. Piped or spread on with an offset spatula, these look like something from a bakery case but come together with simple mixing bowl steps. It's a cheerful treat that works well for a gluten free dessert table, whether you're serving a crowd or just treating yourself to one perfectly zesty cupcake.

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
3 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp plant-based milk (to adjust consistency)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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