- Preparation Time 15 Minutes
- Baking Time 20-25 Minutes
- Makes 18 cupcakes
Vegan, vegetarian, gluten-free, nut-free
If you are looking for a cupcake bursting with that zingy lemon flavour, then look no further.
- Super moist
- Light & fluffy
- Deliciously lemony
Once filled with the curd and topped with a swirl of buttercream are so delicious and with the right amount of mouth-watering tang. These are a great tea-time treat. They are made in just one bowl so super easy.
This is the recipe for my homemade vegan lemon curd.
- If you have a cupcake filler nozzle, then you do not need to remove and on the cake. With them you can pipe straight into the cake.
How long will these keep?
These will keep for 5-6 days in an airtight container in the fridge. If you want to freeze them, it is best to do so as plain buns.
Can I make these gluten-free?
These can be made using a good quality gluten-free plain flour. Not with a single flour such as rice, almond or coconut flour.
What is the best vegan butter?
I bake using Vitalight or Flora vegan block butter.
- 350ml soya milk
- 1 tbsp apple cider vinegar
- 110g dairy-free butter
- 295g caster sugar
- zest of 2 lemons
- 390g plain flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 80-90g vegan lemon curd
- 500g icing sugar
- 120g dairy-free butter
- 30ml fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp soya milk
This can be made without the lemon curd but it does add an extra layer of flavour to the cupcakes.
- Preheat the oven to 175C/gas MK 4 and line 2 x 12 hole muffin pans with 18 cupcake cases.
- Make the buttermilk by combining in a jug or small bowl the soya milk and apple cider vinegar. Let this sit to one side to allow it to curdle.
- Using an electric beater combine the butter and sugar for at least 5 minutes, until it is pale in colour and light and fluffy.
- Add the lemon zest and extract
- Using a slow speed on the mixer, add your buttermilk making sure it is completely incorporated.
- Sieve together the flour, salt and baking powder into the wet ingredients. Using a metal spoon, gently fold in the flour until fully incorporated. Do not over mix as you do not want to knock the air out of the batter.
- Fill the cases 3/4 if the two trays cannot fit side by side in your oven, do one tray first. Baking on two different oven shelves does not provide an equal rise.
- Once done, leave in the trays for 5 minutes and then remove them placing them on a cooling rack until cold.
- Once they are cooling, make the buttercream. In a deep bowl add the butter and mix very slowly. This saves yourself and the kitchen from becoming covered by an icing sugar cloud. Once that is combined using a whisk or wooden spoon add the rest of the ingredients, add only half of the milk and beat until silky smooth. If the buttercream is too stiff then add the rest of the milk.
- Once fully cooled, using a small sharp knife cut an upside-down cone out of each cupcake. Fill this hole with 1/2 tsp of lemon curd and then press the cut out sections back into the cakes.(see notes)
- Pipe the frosting onto the cake using a piping bag with a flower nozzle fitted or simply spread it on with a knife.
Next, simply eat and enjoy. The world is a nicer place with cake.
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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.
Reblogged this on The Gluten Free and Vegan Alchemist and commented:
I am so glad that you exist! I LOVE your gluten free and vegan recipes soooo much. Thank you! You’ve made me excited to cook and bake again!!!