Lemon Cupcakes


This recipe for Lemon Cupcakes is based on the Easter Cupcakes my niece, Anna Doyle, made this year. They were so cute and I love lemon cake so I just had to make them. I naturally changed the recipe by making the cupcakes and frosting in the vegan way. Frosting them like the photo above takes some time and a steady hand but they are really fun.


Servings: 12 cupcakes
Duration: about 45 minutes
Utensils: Cupcake pan, cupcake liners, Whisk or hand mixer
Cooking surface: oven
Oven Temperature: 350 degrees




1 1/3 cup flour

1/2 teas baking soda

3/4 teas baking powder

1/4 teas salt

1/3 cup canola or raps oil

3/4 cup sugar

1 cup soy or rice milk

1/4 cup lemon juice

Zest from one lemon



1/2 cup vegan margarine

1 lb powdered sugar

2 Tab lemon juice

2 Tab cold soy or rice milk


Yellow colored sugar 

Red and Yellow food coloring

Non-dairy chocolate chips




Line cupcake pan with liners and preheat oven to 350.

Mix all ingredients together. Don't over mix. Fill liners to 2/3 full. Bake until a toothpick comes out of the center clean.



Mix all ingredients together adding the milk a little at a time until the frosting is stiff. Frost the cupcakes normally using then dip in yellow sugar. Use a piping bag (or plastic sandwich bag with a hole cut in the corner) to pipe some frosting in the wing shape. Sprinkle with yellow sugar. To make the eyes put on the chocolate chips and pipe dots of icing. Using red and yellow food coloring, dye a little of the icing orange and pipe out to make the beak and feet.


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Vegan Recipes for Desserts and Sweets

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