How to make Vegan Gluten-Free Lemon Cupcakes recipe

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These vegan gluten-free lemon cupcakes are the perfect treat for any occasion. Made with almond flour, coconut oil, and fresh lemon juice, these cupcakes are light and fluffy with a zesty lemon flavor. The vegan cream cheese frosting is the perfect finishing touch, adding a creamy sweetness to the tart lemon cupcakes. Enjoy these vegan gluten-free lemon cupcakes for a delicious and healthy treat!


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together almond flour, melted coconut oil, maple syrup, lemon juice, baking powder, baking soda, salt, and vanilla extract until combined.
Fill each cupcake liner with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, beat together vegan cream cheese, vegan butter, and powdered sugar until light and fluffy.
Frost cooled cupcakes with the vegan cream cheese frosting and enjoy!

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