Dairy-Free Lemon Cupcakes
What’s better than simple homemade cupcakes? Delicious Dairy-Free Lemon Cupcakes! Light and moist with fresh lemon flavor, they’re easy to make, and no one will know they’re free of anything!
Why You Will Love These Simple Lemon Cupcakes
- Delicious Lemon Flavor. These light and fluffy dairy free lemon cupcakes are delicious enough to stand alone, but you’ll probably want to top them with my lemon buttercream frosting (as shown in these photos) or my homemade dairy-free lemon curd.
- Dairy-Free! The entire recipe is dairy-free, with NO compromise on taste.
- Easy to Whip Up! Fast and simple to make, using pantry ingredients.
Ingredients You’ll Need for This Dairy-Free Cupcake Recipe
- Dairy-free butter. I use Earth Balance buttery sticks. (you can use real butter if you don’t have a dairy allergy or intolerance)
- Eggs
- Lemon. You’ll need lemon, and you’ll use both the zest and the fresh juice
- Almond milk. I use an unsweetened almond milk, but you can use another milk substitute (or real milk if dairy isn’t an issue for you or those you’re feeding)
- Sugar
- Flour
- Baking powder
- Vanilla extract
- A pinch of salt
How to Make Dairy-Free Lemon Cupcakes
STEP 1: Zest your lemon
STEP 2: Juice the lemon
STEP 3: Mix all the ingredients well, using a stand mixer or handheld electric mixer.
STEP 4: Add cupcake liners to your muffin pan, then add your batter and bake at 350 degrees F for 19-20 minutes.
PRO TIP: If you’re new to zesting citrus, don’t let it intimidate you. It’s easy, especially if you use a microplane rather than a regular grater. A grater will work – it’s just a little more work. If I could go back, I’d buy a microplane zester much earlier in my life. Click here to see the microplane zester I use (same color and all). Note: if you purchase through the link, you pay the same, and I make a wee bit of money to help pay for all the things that keep my blog going. 🙂
Frost and Decorate Your Cupcakes!
Let the cupcakes cool and then use the frosting of your choice and any decorations to finish your delicious treats!
My Dairy-Free/Vegan Lemon Frosting is delicious with these cupcakes (and what’s shown in the photos).
Dairy-Free Lemon Cupcakes
Equipment
- 1 stand or handheld mixer
Ingredients
- 1 cup white sugar
- 1/2 cup vegan butter (I use Earth Balance buttery sticks) (you can use real butter if you prefer and don’t have a dairy allergy or intolerance)
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp fresh lemon juice (juice a little extra when you make the lemon curd and set aside)
- 1 tsp fresh lemon zest (zest an extra teaspoon when you make the lemon curd and set aside)
- 1 1/2 cups flour
- 1 3/4 tsp baking powder
- 1/2 cup almond milk (I use original, unsweetened)
- a pinch of salt
Instructions
- Preheat oven to 350 degrees F and line cupcake pan with paper liners.
- Cream together the sugar and butter (I use my mixer, but you can do with handheld electric beaters or by hand)
- Add the eggs, vanilla, lemon juice and lemon zest; mix well.
- Add the flour and baking powder; mix well.
- Stir in the almond milk slowly, until the batter is smooth.
- Fill muffin cups about 2/3 full
- Bake 19-20 minutes (varies by oven, so watch them and adjust for yours until toothpick comes out clean; tops of cupcakes get slightly crunchy in my oven – we love that about this recipe).
- Let cool.
- "Ice" the tops with frosting or lemon curd and ENJOY!
Notes
https://www.kitchengonerogue.com/vegan-lemon-frosting/
https://www.kitchengonerogue.com/dairy-free-homemade-lemon-curd/ © Kitchen Gone Rogue. www.kitchengonerogue.com
