Love lemon drizzle, ever wanted to make lemon drizzle cupcakes?? Below is a plant based recipe


For the cupcakes:

  • 200g (1 1/2 cups) self-raising flour
  • 150g (3/4 cup) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Zest of 2 unwaxed lemons
  • 80ml (1/3 cup) vegetable oil (such as sunflower
  • 240ml (1 cup) unsweetened almond milk (or any plant-based milk)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the lemon drizzle:

  • Juice of 2 lemons
  • 100g (1/2 cup) icing sugar (powdered sugar)


  1. Preparation:
    • Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
  2. Making the cupcakes:
    • In a small bowl or measuring jug, mix together the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and activate.
  3. In a large mixing bowl, whisk together the self-raising flour, granulated sugar, baking powder, baking soda, and lemon zest.
  4. Add the vegetable oil, almond milk mixture, and vanilla extract to the dry ingredients. Stir until just combined and smooth. Do not overmix.
  5. Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cupcakes are baking, prepare the lemon drizzle:
    • In a small bowl, mix together the lemon juice and icing sugar until smooth.
  8. Once the cupcakes are baked, leave them in the tin for 5 minutes, then transfer them to a wire rack.
  9. While the cupcakes are still warm, prick the tops with a fork or skewer and spoon the lemon drizzle evenly over each cupcake. Allow the drizzle to soak in and the cupcakes to cool completely.
  10. Serve and enjoy your vegan Lemon Drizzle Cupcakes!

These cupcakes are light, fluffy, and bursting with lemony flavor, perfect for any occasion or as a treat with tea or coffee.

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