lemon cake

Vegan Lemon Cupcakes with Cream Cheese Frosting

A spread of delicious vegan lemon cupcakes with cream cheese frosting garnished with candied lemons.

Lemon and cream cheese might be one of my favorite dessert combos. So this year for my 40th birthday, my super talented 13 year old daughter and I decided to whip up a batch of vegan lemon cream cheese cupcakes. They are so delicious and just about perfect as far as I am concerned. Soft lemony cake with zesty vegan cream cheese frosting, and a little wedge of candied lemon on top! If you love lemon and cream cheese together as much as I do, then you can not go wrong with these cupcakes! If you are no into candied citrus then you could top these with some sprinkles or a piece of lemon candy. I personally love candied lemon slices, so for me it’s the “cheery “ on top…err the lemon on top. You know what I mean!

INGREDIENTS:

  • 3 cups all purpose flour

  • 2 cups white sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2/3 cups lemon juice (about 4 lemons)

  • zest from 2 lemons

  • 2 cups plant milk (I like to bake with oat milk)

  • 1/2 cup melted vegan butter

  • 1 teaspoons vanilla extract

  • Candied lemon slices (optional garnish)

Lemon Cream Cheese Frosting:

  • 1/2 cup vegan butter

  • 1/2 cup vegan cream cheese

  • 5-6 cups powdered sugar

  • zest from 1 lemon

A line of delicious vegan lemon cupcakes with cream cheese frosting garnished with candied lemons.

COOKING INSTRUCTIONS:

PREHEAT OVEN TO 350 DEGREES

  1. In a large bowl, whisk together dry cake ingredients. In a smaller bowl, whisk together the wet ingredients.

  2. Combine the wet ingredients into the dry and mix until well combined.

  3. Line a muffin tin with 24 cupcake liners. We actually have a tin that holds 2 dozen cupcakes, but if yours holds 1 dozen, you will need to bake in batches.

  4. Fill the cups 3/4 of the way full. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of one of the cupcakes comes out clean.

  5. Allow the cupcakes to cool completely.

  6. In a stand mixer, or using a hand mixer, cream together the butter and cream cheese. Add in the vanilla and lemon zest. Begin adding the powdered sugar a little at a time and beat it in until the frosting is the desired stiffness.

  7. Pipe or spread frosting onto cooled cupcakes and garnish with a wedge of candied lemon.

Serves 24.

If you liked this recipe, then try these:

Vegan Lemon Pound Cake

Vegan Lemon Lavender Cream Cheese Pop Tarts

Blueberry Pancakes with Sweet Lemon Ricotta

A closeup of delicious vegan lemon cupcakes with cream cheese frosting garnished with candied lemons.

Lemon and cream cheese is a classic combination and these vegan cupcakes highlight these flavors so perfectly.