gluten free vegan lemon cupcakes

Vegan Lemon Cupcakes

  • Author: Kailey
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 Cupcakes 1x


Moist lemon cupcakes topped with a decadent raspberry butter cream frosting. Completely vegan and gluten-free!



Vegan Lemon Cupcakes (dry ingredients)

Vegan Lemon Cupcakes (wet ingredients)

  • 1 cup Almond Milk
  • 1/3 cup Lemon Juice
  • 1/2 cup Agave Nectar (or Maple Syrup)
  • 1/4 cup Coconut Oil, melted
  • 1 tsp Vanilla Extract

Raspberry Frosting (as pictured)

  • 3 cups Powdered Sugar
  • 1 cup Vegan Butter
  • 6 oz Fresh Raspberries, pureed and strained (makes about 1/2 cup of raspberry puree)
  • 1/2 tsp Vanilla Extract

Raspberry Frosting (healthier version)

  • 14 oz can Coconut Milk, drained
  • 6 oz Fresh Raspberries, pureed and strained (makes about 1/2 cup of raspberry puree)
  • 1 tbsp Coconut Oil, melted
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Agave Nectar


  1. Preheat oven to 350 F. Zest a large lemon until you get about 1 tbsp of lemon zest.
  2. Combine lemon zest and all dry ingredients in a bowl and mix until well combined.
  3. In a large bowl, add all wet ingredients. Add the dry ingredients to the wet ingredients and whisk until well combined and the batter is no longer lumpy.
  4. Add cupcake liners to a cupcake pan and spray the insides of the cupcake liners with a non-stick spray. Pour the batter into the cupcake liners and fill about 3/4 of the way to the top.
  5. Once oven is preheated, bake the cupcakes on the middle rack for 20-25 minutes, or until lightly golden on the outsides and a toothpick inserted into the middle comes out clean.
  6. While cupcakes bake, add the fresh raspberries to a blender or food processor and puree. Strain the puree through a sieve. You should get about 1/2 cup of puree after straining.
  7. Using an electric whisk/hand mixer, whip together all of the frosting ingredients until the frosting is light and fluffy.
  8. Once cupcakes are done baking, set aside to cool for 5-10 minutes. Once cooled, top cupcakes with frosting.
  9. Enjoy! To store, keep the cupcakes in a covered container at room temperature.


  • Be sure to spray the insides of the paper cupcake liners with a non-stick spray. Gluten-free baking gets sticky and you don’t want the paper to stick to the cupcakes!
  • I’ve included 2 different frosting recipes. One is a more traditional buttercream frosting (as pictured), the other is a healthier (and better tasting in my opinion) frosting. The healthier frosting doesn’t get that fluffy whipped texture like the buttercream frosting, which makes it less ideal for pictures or impressing guests. But if you don’t care as much about the looks of the cupcakes, then I highly recommend trying out the healthier frosting!
  • If you make the pictured buttercream frosting and really want to tower the frosting on the cupcakes, you may need to double the frosting recipe!
  • Category: dessert

Keywords: vegan lemon cupcakes