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5 from 3 votes

Vegan and Gluten Free Lemon Cupcakes Recipe

This recipe for lemon cupcakes produces the fluffiest cupcakes and is the perfect base recipe that you can customise for any flavour profile.
Course Dessert
Cuisine Gluten Free
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12


  • Muffin/Cupcake Tin


  • 240 ml Plant based milk
  • 1 tbsp Apple cider Vinegar
  • 210 g Gluten Free flour
  • 1 tsp Xanthan Gum
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of soda
  • 230 g Caster sugar
  • 60 ml Oil
  • 3 tbsp Lemon juice

Vegan Buttercream

  • 100 g Vegan block butter (at room temp)
  • 250 g Icing sugar
  • 2 tbsp Lemon Juice


  • Preheat your oven to 180°c / 356°f and line your cupckae/muffin tin with cupcake cases.
  • Combine the milk and vinegar together to make the 'buttermilk' and set aside for 5 mins.
    240 ml Plant based milk, 1 tbsp Apple cider Vinegar
  • Whisk together all the dry ingredients until fully combined in a separate bowl.
    210 g Gluten Free flour, 1 tsp Xanthan Gum, 1 tsp Baking Powder, 1 tsp Bicarbonate of soda
  • Add the oil to the 'buttermilk' then pour into the dry ingredients.
    60 ml Oil
  • Whisk until combined. Then whisk in the lemon juice, being careful not to over mix.
    3 tbsp Lemon juice
  • Scoop into your cupcake cases filling them to the top and bake for 30 mins. Once baked the cupcakes should be slightly golden and springy to the touch.

Vegan Buttercream

  • As the cupcakes cool begin making the vegan buttercream. For this begin creaming your vegan butter until pale then add the icing sugar and beat together for 3-5mins.
    100 g Vegan block butter, 250 g Icing sugar
  • Add the lemon juice and beat for a further 2mins until pale and fluffy.
    2 tbsp Lemon Juice
  • Pipe onto the cooled cupcakes and decorate with a lemon segment.