How to make Vegan Lemon Curd Cupcakes recipe

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These vegan lemon curd cupcakes are a delicious and unique twist on a classic dessert. The cupcakes are light and fluffy, with a zesty lemon flavor that comes from the vegan lemon curd. The cupcakes are topped with a vegan buttercream frosting, and a dollop of vegan lemon curd for an extra burst of flavor. These cupcakes are perfect for any occasion, and are sure to be a hit with vegans and non-vegans alike. Enjoy these vegan lemon curd cupcakes for a sweet and zesty treat!


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, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the vegan lemon curd.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting. Pipe the vegan buttercream frosting onto the cupcakes and top with a dollop of vegan lemon curd.

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