Always vegetarian, often vegan

Lemon cupcakes (Vegan)

Lemon cupcakes

Lemon cupcakes (vegan)

These vegan cupcakes are deliciously creamy. When I first tasted them, I didn't believe vegan pastries could be so delicious.
Voorbereiding 20 minutes
Bereiding 30 minutes
Afkoeltijd 30 minutes
Totale tijd 1 hour 20 minutes
Course: cupcakes, Pastry
Keyword: cupcakes, lemon
Porties: 12 cupcakes


  • piping bag
  • cupcake tray
  • cupcake liners


Voor de cupcakes

  • 220 gr all-purpose-flour
  • 200 gr sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 240 ml soy milk
  • 80 ml vegetable oil
  • 1 tbsp apple vinegar or other white vinegar
  • 1 tsp vanilla extract
  • 1 tsp lemon extract or lemon juice
  • 1 tbsp lemon zest

Voor de topping

  • 260 gr powdered sugar
  • 75 gr vegetable margarine
  • 2 tbsp lemon juice
  • 1 tsp lemon zest


  • Preheat the oven to 180 degrees.
  • Sift the flour and add all the ingredients for the cupcakes.
  • Mix well with a whisk until a smooth batter is formed.
  • Fill the cupcake tray with the liners and fill the liners 3/4 full with the batter.
  • Bake the cupcakes in the oven for 25 minutes.
  • Check if they are cooked by inserting a skewer into a cake. If the stick comes out clean, your cupcakes are done.
  • Let the cupcakes cool completely on a wire rack.
  • Now make the topping by putting all the ingredients together and mixing. If the topping is too thick, you can add a few drops of lemon juice.
  • Gebruik een spuitzak om de topping op de afgekoelde cup cakes te spuiten.
  • Garnish with some lemon zest.
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