How to make Vegan Bosh Lemon Cupcakes recipe

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These vegan Bosh lemon cupcakes are a delicious and unique twist on a classic dessert. The cupcakes are made with a light and fluffy vegan sponge, filled with a zesty lemon curd and topped with a vegan buttercream frosting. The perfect balance of sweet and tart, these cupcakes are sure to be a hit at any gathering. They are also a great way to get your daily dose of vegan nutrition. Enjoy these vegan Bosh lemon cupcakes for a special treat or as a delicious snack.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the vegan butter and sugar until light and fluffy.
Add the vegan yogurt, vanilla extract, lemon juice, and vegan milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fill each cupcake liner about 3/4 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To frost the cupcakes, pipe the vegan buttercream frosting onto each cupcake and top with a dollop of vegan lemon curd.

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