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    Home » Gluten Free Dessert Recipes

    Vegan Lemon Cupcakes

    Published: May 10, 2021 · Modified: Jun 10, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe

    These Vegan Lemon Cupcakes are like little drops of sunshiney deliciousness! They have a fluffy vanilla cake filled with eggless lemon curd and dusted with confectioners’ sugar. As always, they’re gluten free, egg free, nut free and easily dairy free (vegan). 

    A stout Vegan Lemon Cupcake with lemon curd topping and confectioners’ sugar.

    Guys…I am not kidding when I say these Vegan Lemon Cupcakes are sunshiney. 

    I think I made up that word. That’s ok. These cupcakes deserve a made up word.

    These filled lemon cupcakes remind me of summer and are just happiness in every single bite. The tang of the lemon mixed with the sweetness of the cake give these cupcakes such incredible flavor! If you want even more tang, check out my Key Lime Cookies!

    For more lemony recipes, try my Lemon Sugar Cookies, Lemon Thumbprint Cookies, Blueberry Lemon Loaf, Lemon Drizzle Cupcakes, and No Churn Lemon Ice Cream.

    Jump to:
    • Substitutions and Variations
    • How to Make Vegan Lemon Cupcakes
    • Expert Baking Tips
    • Other Lemon Recipes You'll Love
    • 📖 Recipe
    • Vegan Lemon Cupcakes

    Substitutions and Variations

    How to Ensure These are Vegan

    • Make sure your gluten free flour doesn’t contain dairy.
    • Use vegan baking sticks.
    • In the cupcakes and eggless lemon curd, use a non dairy milk.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Bright yellow Eggless Lemon Curd in a glass ramekin.

    How to Make Vegan Lemon Cupcakes

    Here are the step by step instructions to make these cupcakes!

    Step 1: Preheat the Oven and Line the Pan

    Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.

    Step 2: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

    Step 3: Whisk the Wet Ingredients

    In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla. 

    Step 4: Mix Together

    Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 

    Step 5: Scoop the Batter and Bake

    Use an ice cream scoop to fill the cupcake tins about ¾ of the way full. Bake for 24 minutes or until tops of cupcakes are golden brown and spring back at you when carefully touched. 

    Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack. 

    Step 6: Make Holes

    Once the cupcakes have cooled completely, we are going to make the hole for the filling. If you have piping bags with tips you can use that to make the hole. If not, a clean thumb will do. Simply push down in the center of the cupcake almost to the bottom but not all the way. 

    Step 7: Dust with Confectioners' Sugar and Fill with Curd

    Dust the tops with confectioners’ sugar. It’s ok if it gets in the hole.

    Fill the cupcake with the lemon curd and let it overflow out of the top of the hole into a nice round pool. 

    Serve and enjoy! Store extras in the fridge. 

    An unwrapped Vegan Lemon Cupcake with a circular dollop of lemon curd.

    Expert Baking Tips

    • Make the lemon curd ahead of time- You’ll want to have the lemon curd ready to go when you’re making the cupcakes. It doesn’t take a super long time but I would make it first before starting to mix the cupcakes. This way the curd has time to cool. 
    • Make the holes in the cupcakes after they are completely cool-  If you have piping bags with tips, you can use that to make the holes, otherwise a paring knife or clean thumb will even do. If you’re using your thumb, simply push down into the center of the cupcakes almost to the bottom but not all the way. 
    • Dust the cupcakes with confectioners sugar prior to filling them- Once the holes have been made, dust the cupcakes with the confectioners’ sugar. It’s ok if the sugar gets into the hole; we’re going to be filling it with lemon curd anyway.
    • Fill the holes with the lemon curd- Let the curd flow out of the top of the hole to form a pool. (See the picture if you’re unsure as to what I mean).  

    Other Lemon Recipes You'll Love

    • Chocolate Lemon Cake on a stand with star sprinkles and slices of lemon.
      Chocolate Lemon Cake
    • A fancy slice of Gluten Free Lemon Cake with a fork.
      Gluten Free Lemon Cake
    • Scoop of Lemon Curd Ice Cream with extra lemons on top.
      Lemon Curd Ice Cream
    • A delicious fluffy lemon cupcake finished with a zesty lemon drizzle topping.
      Lemon Drizzle Cupcakes

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A stout Vegan Lemon Cupcake with lemon curd topping and confectioners’ sugar.

    Vegan Lemon Cupcakes

    Author: Lee
    These Vegan Lemon Cupcakes are like little drops of sunshiney deliciousness! They have a fluffy vanilla cake filled with eggless lemon curd and dusted with confectioners’ sugar. As always, they’re gluten free, egg free, nut free and easily dairy free (vegan). 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 24 minutes mins
    Total Time 44 minutes mins
    Course Cakes and Cupcakes
    Cuisine American
    Servings 18 Cupcakes
    Calories 183 kcal

    Ingredients
     
     

    For the cupcakes:

    • 2 ¼ cups gluten free flour
    • 1 cup granulated sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ cups milk of choice
    • ½ cup packed light brown sugar
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract
    • Confectioners’ sugar for dusting

    For the filling:

    • Eggless Lemon Curd

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
    • In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
    • In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla. 
    • Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 
    • Use an ice cream scoop to fill the cupcake tins about ¾ of the way full. Bake for 24 minutes or until tops of cupcakes are golden brown and spring back at you when carefully touched. 
    • Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack. 
    • Once the cupcakes have cooled completely, we are going to make the hole for the filling. If you have piping bags with tips you can use that to make the hole. If not, a clean thumb will do. Simply push down in the center of the cupcake almost to the bottom but not all the way. 
    • Dust the tops with confectioners’ sugar. It’s ok if it gets in the hole.
    • Fill the cupcake with the lemon curd and let it overflow out of the top of the hole into a nice round pool. 
    • Serve and enjoy! Store extras in the fridge. 

    Nutrition

    Calories: 183kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 140mgPotassium: 40mgFiber: 2gSugar: 19gVitamin A: 33IUCalcium: 60mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The recipe for the cupcakes was adapted by Food Network's Vegan Vanilla Cupcakes and the recipe as a whole was inspired by Martha Stewart's Meyer Lemon Cupcakes.

    More Gluten Free Dessert Recipes

    • Rich, velvety and delicious white Chocolate Ganache in a bowl with a spatula.
      White Chocolate Ganache
    • Warm rich decadent chocolate ganache ripples served seductively with a spoon.
      Chocolate Ganache
    • Crumbled cake sits atop a generous slice of Chocolate Ganache Cake on a ceramic plate.
      Chocolate Ganache Cake
    • Soft, gooey mug cake featuring melted chocolate chips topped with delicious ice cream with rich chocolate sauce.
      Cookie Mug Cake

    Reader Interactions

    Comments

    1. Ginny

      March 12, 2024 at 4:39 pm

      5 stars
      I LOVE lemon desserts and these are no exception! Perfect for spring!

      Reply
    2. Alicia

      August 04, 2022 at 12:23 am

      5 stars
      I referenced this recipe to make some Key Lime Pie Cupcakes with a few tweaks, and they were delicious!

      Reply
      • Lee

        August 04, 2022 at 2:18 pm

        They sound amazing!

        Reply
    3. john

      May 02, 2022 at 5:58 pm

      5 stars
      What a zesty cupcake! Absolutely delicious!

      Reply
    5 from 3 votes

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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