#vegan · dessert

Lemon Cupcakes: gluten free, vegan


I am starting to see a few signs of spring here in Northern Arizona. As bits of green start peeking through and nature starts to wake up I start to crave bright fresh foods. I start to crave lemon!  Lemon just seems to add a bit of cheer to everything.

I bake several lemon delights. Lemon squares, blueberry lemonade cupcakes, lemon pound cake, and lemon bread. But sometimes I just want a simple lemon cupcake. Nothing fancy. Just delicious lemon goodness. I baked these gluten free, vegan lemon cupcakes on Friday and today there are still so fresh and delicious.  I keep eyeing them this morning thinking they might be perfect for breakfast with a nice cup of tea!

Fresh lemon work best for a bright strong flavor. When Lemons go on sale grab a bunch and make your own lemon juice! Just juice up a bunch of lemons and pour the juice into ice cube trays and freeze. When they are frozen you can just pop them out and store them in a plastic bag in the freezer. So easy! You will have wonderful lemon juice anytime you need it.

 Lemon Cupcakes: Gluten Free, Vegan

Ingredients: cupcake

  • 1 and 3/4 Cup Kat’s GF Cake mix
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 3/4 Teaspoon xanthan gum
  • 1/4 Teaspoon salt
  • 1/2 Cup soy milk or milk of choice
  • 1/2 Cup lemon juice
  • 1  Cup sugar
  • 1/3 Cup non-gmo organic canola oil, or melted coconut oil
  • 1 Teaspoon vanilla
  • Zest of one lemon

Ingredients: frosting

  • 1/2 Cup Earth Balance Vegan Butter
  • 1/2 Cup organic non-hydrogenated shortening
  • 4 Cups powdered sugar
  • 3-4 Tablespoon lemon juice
  • 1 Teaspoon lemon zest


Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Sift together flour blend, baking powder and soda, xanthan gum and salt in a medium bowl and set aside. In a two cup glass measuring cup mix together milk and lemon juice. Let stand for a minute to curdle into “buttermilk”. IMG_0125Pour into the bowl of a stand mixer and add the sugar, oil and vanilla.





With mixer on low mix the wet ingredientsIMG_0130 well then slowly add the flour mixture 1/4 cup at a time. Beat on medium for 1 minute or until all ingredients are will incorporated. Pour into prepared pan filling the cupcake liners 3/4 of the way full. I use a scoop  to do this. It is cleaner and easier!




Bake for 15-17 minutes or until the cupcake springs back when lightly touched. Place on cooling rack and cool completely before frosting.

For the frosting put the butter IMG_0124and shortening into the bowl of a stand mixer. Beat on medium high for about at minute until smooth.  Add the powdered sugar 1/4 cup at a time. As it gets thick add lemon juice and zest. Add just enough juice that the frosting is soft but holds its shape. Put frosting into piping bag fitted with a large tip and pipe into big swirls. If you do not have a piping bag you can use a plastic bag with a corner cut off. This is enough frosting to pile in high swirls on your cupcakes. If you just want to spread a little on the top only make half of the frosting. IMG_0132

This recipe makes about 14 cupcakes. They store nicely for several days in a plastic or glass container.

Tip: The amount of lemon juice in the recipe makes a strong lemon flavor. For a lighter more delicate lemon flavor you can use 1/4 Cup lemon juice and 3/4 Cup milk.

Tip: When making your own lemon juice to store in the freezer add 1/4 teaspoon lemon zest in each cube before freezing.This way you have the juice and the zest you need for most recipes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s