Easter Vegan Lemon Cupcake Recipe – Vegan Easter Recipe – Vegan Lemon Cupcake Recipe

Prep: 20 mins – Cook: 25 mins – Total: 45 mins


For the Base:

  • 240 ml / 1 cup unsweetened dairy-free milk 
  • Juice and zest from 1/2 medium lemon (save other half for frosting) 
  • 150 g / 5 ¼ oz self-raising flour* 
  • 2 tbsp cornstarch 
  • 80 ml / 1/3 cup sunflower oil 
  • 150 g / 5 ¼ oz caster sugar 
  • 1 tsp vanilla extract 

For the Icing:

  • 150 g / 5 ¼ oz dairy-free butter
  • 280 g / 9 ¾ oz confectioner’s sugar
  • Juice and zest of 1/2 lemon
  • Vegan-friendly jelly beans


  1. Preheat the oven to 180°C / 350°F and line a cupcake tray with eight liners.
  2. Mix the almond milk, lemon juice and zest together in a jug to “curdle” slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.
  3. Add the oil, sugar and vanilla to the almond milk. Then mix the wet ingredients into the dry and whisk until smooth.
  4. Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you’re dividing up your mix use a ¼ measuring cup to scoop the batter into the cases. This way, you know you’re getting the same amount for each cupcake plus it helps to avoid any drips!
  5. Leave to cool completely before decorating.
  6. Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.
  7. Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.
  8. Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!

This delicious recipe and photos were created by WallflowerKitchen.com, we simply shared it. Please check them out for more great ideas!

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