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    Home » Desserts » Cakes & Cupcakes » Fluffy Lemon Cupcakes

    Fluffy Lemon Cupcakes

    May 14, 2021 · Updated: Feb 5, 2023 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    Fluffy lemon cupcakes with a tangy vegan lemon curd filling and a fancy cake top. A simple cupcake recipe that produces the fanciest of cupcakes. And neither the lemon curd nor the cupcakes use eggs or oil.

    Healthy Lemon Cupcakes

    Healthy homemade lemon cupcakes that are soft and tangy, and easy to make with fresh lemon juice for a bright citrus flavor. 

    Table of Contents
    • Why You'll Love These Cupcakes
    • Ingredients
    • Recipe Tips
    • Steps to Make
    • How to Assemble
    • Storage
    • FAQS
    • More Lemon Recipes
    • Fluffy Lemon Cupcakes

    Why You'll Love These Cupcakes

    Fluffy texture & tangy lemon flavor: The fluffy texture is easy to create with my easy steps and tricks, and the lemon flavor comes from using fresh lemon juice and zest in the batter.

    They are vegan & gluten-free: These cupcakes are vegan with an easy gluten-free flour option. The light and lemony texture comes about using oat flour, and lemon juice. I filled them here with my vegan lemon curd also made without eggs and butter.

    Healthy Lemon Cupcakes

    Ingredients

    Flour: I used a mix of all purpose and oat flour. The oat flour really helps bring out the lemon flavor, and almost adds a muffin-like quality to the cupcake. But if you only have all purpose flour on hand, you can use all all purpose flour.

    Sugar: I used organic cane sugar

    Lemon juice & zest: I used organic bottled, but of course fresh would be great if you want to take the time to juice. You'll need a fresh lemon for zest of course.

    Milk: You can use any milk. You'll be adding lemon juice to it to activate it.

    Supporting ingredients: Baking soda, baking powder, vanilla .

    Aquafaba: Instead of eggs, I use aquafaba which is the liquid from a can of chickpeas. Or you can use unsweetened apple sauce.

    Healthy Lemon Cupcakes

    Recipe Tips

    1. A trick for a fluffier cake texture. This is not required, but it makes a difference if you have the time. Grind  your cane sugar for 30 seconds in your blender or food processor. It works because ground cane sugar dissolves faster in the batter. Do not use powdered sugar as a short-cut, it will not work and is not the same.

    2. Test your baking powder and soda to be sure they are active. This might seem tedious or obvious, but vegan cakes depend so heavily on both the powder and soda to help it rise, that I always test mine before any bake.

    To test if baking powder is still working, pour ¼ cup boiled water over ½ teaspoon baking powder. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.

    To test if baking SODA is still working, put ¼ teaspoon of lemon juice or ACV over ½ teaspoon baking SODA. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.

    3. Sift all the dry ingredients using a fine mesh sieve.

    grind and sift sugar and flourSteps to Make

    Step 1. Prep your pans, grind your sugar, stir lemon juice into your milk; be sure your chickpea can or aquafaba is at room temperature and measure it out, test your baking soda and powder.

    Step 2. Add dry ingredients to a sifter and set that over a mixing bowl and push the dry ingredients through into the bowl.

    Step 3. Add the wet ingredients to the dry mixture.

    Step 4. Bake, cool, and assemble or just frost!

    Steps to make Lemon Cupcakes

    How to Assemble

    These cupcakes are perfect to showcase a favorite frosting, or in my case, my new healthier lemon curd. See my video here on Youtube if you want to see me assemble them.

    Step 1: Let your cupcakes cool.

    Step 2: The cut a cone out of the middle. Slice off the cone's tip so you are left with a cupcake disc that is cupcake crust on one side, and cake on the other. Set that aside.

    Step 3: Fill a frosting bag full of lemon curd. Use that to fill the cone hole in the cupcake and then let the filling create a dome above the top of the cupcake.

    Step 4: Press the cupcake disc on top, and dust with powdered sugar.

    Storage

    Keep curd-filled cupcakes refrigerated uncovered for 2 days. Freeze the cupcakes unfilled.

    Healthy Lemon Cupcakes

    FAQS

    What is the secret to moist cupcakes?

    The secret to moist cupcakes is to add enough aquafaba, activated milk and sugar.

    What type of frosting do you put on lemon cupcakes?

    Here I put Homemade Lemon Curd, but my Fluffy White Frosting would work as well. You can also just top these cupcakes with powdered sugar because they are so full of flavor they really don't need frosting.

    What makes cupcakes light and fluffy?

    Cupcakes made dairy free and egg free depend on baking soda and activated milk, as well as sugar to become light and fluffy. That's why the activated milk is important. The sugar creates a chemical reaction with protein as well, so grinding it creates more surface area for that reaction to take place, resulting in a cloud-like lemon cupcake.

    More Lemon Recipes

    • Ginger Shots
    • Benefits of Lemon Water
    • Lemon Bars
    • Lavender Lemon Smoothie
    • Meyer Lemon Tarts

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    Healthy Lemon Cupcakes

    Fluffy Lemon Cupcakes

    Created by Dee Dine
    Fluffy lemon cupcakes with a tangy vegan lemon curd filling and a fancy cake top. A simple cupcake recipe that produces the fanciest of cupcakes. And neither the lemon curd nor the cupcakes use eggs or oil.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 18
    Calories 81 kcal

    Ingredients
      

    Dry Ingredients

    • 1 ¼ cups oat flour or use more of all purpose
    • 1 cup all purpose flour or gluten-free baking flour
    • ½ cup organic cane sugar
    • 2 tablespoon lemon zest
    • 2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt

    Wet Ingredients

    • 6 tablespoon aquafaba*
    • ½ cups dairy free milk
    • ¼ cup fresh lemon juice
    • 1 teaspoon vanilla

    Lemon Curd Filling

    • 1 batch vegan lemon curd recipe Find my lemon curd recipe here
    Prevent your screen from going dark

    Instructions
     

    Prep

    • All ingredients need to be a room temperature
    • Preheat oven to 350 F.
    • Add the lemon juice to the milk, stir and set aside.
    • Line baking containers with parchment and/or grease and flour.
    • Prepare the aquafaba. Measure out the liquid from a can of beans and set aside.

    Add Dry Ingredients Through a Sieve

    • Add all the dry ingredients into a large mixing bowl through a sifter.
      sift dry ingredients

    Add Wet Ingredients

    • Add the wet ingredients to the mixture and mix until creamy.
      Lemon Cupcake batter

    Bake the cupcakes

    • Fill each cupcake well about ⅔ full. Bake the cupcakes at 14 minutes.
      Fill cupcake wells

    Cooling & Storage

    • Cool cupcakes in the pan for 10 minutes, then remove and cool on a rack.
      bake lemon cupcakes

    Fill with Lemon Curd

    • To make filled lemon cupcakes, cut a triangle out of the top of each cupcake. Level that cutout by remove the bottom so you have a disc.
      Cut cupcake filling hole
    • Fill cupcake with my cooled lemon curd, allowing the filling to mound up at the top.
      fill cupcake with lemon curd
    • Set the cupcake cutout on top and dust with powdered sugar.
      Dust cupcake with powdered sugar

    Video

    Notes

    *Instead of eggs, use aquafaba which is the liquid from a can of chickpeas or use unsweetened apple sauce.
    1. A trick for a fluffier cake texture. This is not required, but it makes a difference if you have the time. Grind  your cane sugar for 30 seconds in your blender or food processor. It works because ground cane sugar dissolves faster in the batter. Do not use powdered sugar as a short-cut, it will not work and is not the same.
    2. Test your baking powder and soda to be sure they are active. This might seem tedious or obvious, but vegan cakes depend so heavily on both the powder and soda to help it rise, that I always test mine before any bake.
    To test if baking powder is still working, pour ¼ cup boiled water over ½ teaspoon baking powder. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
    To test if baking SODA is still working, put ¼ teaspoon of lemon juice or ACV over ½ teaspoon baking SODA. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
    3. Sift all the dry ingredients using a fine mesh sieve.

    Nutrition

    Calories: 81kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 256mgPotassium: 75mgFiber: 1gSugar: 6gVitamin A: 26IUVitamin C: 2mgCalcium: 25mgIron: 1mg
    Keyword filled cupcakes, lemon cupcakes, lemon filled cupcakes, vegan lemon cupcakes
    Tried this recipe?Let us know how it was!

    More Healthy Cake, Cupcake & Donut Recipes

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    Feel Great in 2023

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    4. Turmeric Shots
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    Buy My Two Cookbooks

    4-Ingredient Dessert Cookbook 4-Ingredient Smoothie CookBook

    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

    Reader Interactions

    Comments

    1. Namrata Rathore

      November 10, 2021 at 11:01 am

      5 stars
      Love this recipe, thank you

      Reply
      • Dee Dine

        November 10, 2021 at 2:21 pm

        Thank you so much!

        Reply
        • Misha

          December 26, 2021 at 11:08 am

          Hi, any substitute for aquafaba?

        • Dee Dine

          December 26, 2021 at 11:53 am

          Sure, any egg replacer such as the same amount of unsweetened apple sauce, or even eggs if you aren't vegan.

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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