If you’re a lemon dessert lover this vegan lemon cupcakes recipe is for you! In this recipe I make vegan lemon cupcakes, I fill them with delicious homemade vegan lemon curd. And then I frost them with vegan lemon buttercream! Ohh lordy! My favourite cupcake recipe book is Vegan Cupcakes Take Over the World. I use it every time I’m making a cake or a cupcake. I would highly recommend getting yourself a copy of that glorious little book!
Cupcakes time: 15 minutes preparation + 20-22 minutes cooking
Buttercream time: 8 minutes
Curd time: 7 minutes preparation + 10 minutes cooking
Assembly time: 12 minutes
Total time: 1 hour
Difficulty: hard
Serves: makes 12 cupcakes
If you can’t find Crisco just use extra Nuttelex for the buttercream.
Check out my other vegan dessert recipes, gluten-free vegan recipes and quick & easy vegan recipes. I also have two downloadable vegan cookbooks – my Vegan Main Meals Cookbook and my Vegan Thai Cookbook. ALL of the money from the sale of the Thai cookbook goes to Baan Unrak Thai Animal Sanctuary – a sanctuary in northern Thailand which is home to around 30 beautiful adoptable Thai dogs, and runs the only vet clinic in the area, providing purely donation-based care.
Ingredients
- Use your favourite vegan vanilla cupcake recipe and add 2 T lemon juice and 2 T lemon rind. I love the golden vanilla cupcake recipe from Vegan Cupcakes Take Over the World!
- ¼ cup Crisco
- ¼ cup Nuttelex
- 2 cups icing mixture (much easier to use than icing sugar because it doesn’t go lumpy)
- 2 T lemon juice
- 1 T lemon rind
- Zest and juice 1 large lemon + extra 1 T zest
- 1 cup coconut cream
- ¼ cup agave or rice bran syrup
- 1 T Nuttelex
- 1 T arrowroot or cornflour
- ½ t turmeric
- Lemon rind
- 12 slices lemon
Methods
- Use your favourite vegan vanilla cupcake recipe and add 2 T lemon juice and 2 T lemon rind. I love the golden vanilla cupcake recipe from Vegan Cupcakes Take Over the World!
- Cream the Crisco and Nuttelex in the bowl of a free-standing mixer fitted with the whisk attachment until the colour starts to lighten.
- Add the icing mixture about ½ cup at a time until well incorporated.
- Add the juice and rind.
- Dissolve the arrowroot/cornflour in the lemon juice.
- Whisk all ingredients together in a saucepan over medium heat.
- Keep whisking until the mixture starts to boil.
- Once the mixture starts to thicken, remove from heat.
- Let the mixture sit for 10 minutes then whisk again and transfer to a bowl.
- Cover with wrap and refrigerate until completely cool.
- Fill a pastry bag fitted with a French tip with lemon buttercream.
- Cut a little cone out of the middle of each cupcake.
- Fill the hole with lemon curd.
- Pipe a large blob of icing over the top.
- Place the cake cone on top.
- Pipe another large blob of icing.
- Drizzle a little lemon curd over the top.
- Top with toppings of choice.