These homemade vegan lemon cupcakes are soft, light, fluffy, and bursting with delicious lemon flavor!

Want to know the BEST thing about this lemon cupcake recipe"

You might already have all of the ingredients on hand to make them, and there’s no need to buy any expensive specialty flours or sweeteners.

Plus, the vegan cupcakes can be made with NO flax eggs!

You may also like this Vegan Banana Bread

The lemon cupcakes can be baked up the day before, are easy to transport, and don’t need any refrigeration, so they’re a great option for outdoor gatherings.

I made the recipe for a spring picnic to celebrate a friend’s birthday a few weeks ago, and they went over really well with the human guests.
(Three sneaky puppies in attendance tried their best but were eventually thwarted from getting a cupcake.)

Feel free to frost the cupcakes with your favorite homemade or store-bought white, vanilla, buttercream, or Vegan Cream Cheese frosting.

Or ice with melted Coconut Butter, powdered sugar glaze (1/2 cup powdered sugar mixed with 1 tbsp milk of choice), or Coconut Whipped Cream.

If you want keto lemon cupcakes:

Instead of the recipe below, use this recipe for Keto Muffins, and add 1 tsp lemon zest to the batter. Top with powdered monkfruit blend or sugar free frosting of choice.

If you want gluten free lemon cupcakes:

The recipe works with oat flour, and you can buy certified-gluten-free oat ...