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lemon cupcake with vanilla buttercream frosting and dried lemons on top

Vegan Lemon Olive Oil Cupcakes with Vanilla Frosting

Vegan Lemon Olive Oil Cupcakes with a Vegan Vanilla Frosting. So light, delicate, and delicious!
4.72 from 7 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 15 cupcakes


Vegan Lemon Olive Oil Cupcakes

  • 2 ¼ cup pastry flour or cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup almond milk or oat milk
  • ¾ cup organic sugar
  • ½ cup fresh squeezed lemon juice
  • ½ cup olive oil
  • 2 teaspoons vanilla bean paste or vanilla extraxt
  • 2 teaspoons lemon zest

Vegan Vanilla Frosting


Making the Olive Oil Cupcakes

  • Preheat oven to 350F and line a muffin tin with cupcake liners. Set aside.
  • Add your almond/oat milk, sugar, lemon juice, olive oil, vanilla bean paste/extract, and lemon zest to a large mixing bowl and whisk to combine.
  • Then, add in the pastry flour, salt, baking powder, and baking soda making sure to add the pastry flour first and the other ingredients on top. Whisk together until you have a lemon cupcake batter. The batter will be pretty bubbly at first, so let it rest for 5 minutes before adding to cupcake liners.
  • Add the batter to cupcake liners until they are ¾ of the way full of lemon cupcake batter. Add to the oven and bake for 20-22 minutes until the cupcakes are cooked through, but not browning on top.
  • Let the muffins cool in the muffin pans for at least 5-10 minutes and then remove. Let cool completely on a cooling rack before frosting.

Making the frosting

  • Begin by adding your vegan butter, shortening, and vanilla bean paste to a large mixing bowl and whip to combine. Once whipped, slowly add in your powdered sugar ½ cup at a time and whip until a smooth frosting has formed.
  • Add the frosting to a piping bag and pipe onto the cooled lemon cupcakes. Enjoy!


  • Cupcakes are best enjoyed the day they are baked. 
  • Cupcakes can be stored unfrosted on the counter up to 3 days or they can be stored in the freezer up to 3 weeks (frosted or unfrosted). To enjoy out of the freezer, let defrost at room temperature for about 1 hour and then eat.
  • I don't recommend storing cupcakes in the refrigerator as this tends to dry them out. 


Serving: 1cupcake with frosting | Calories: 301kcal | Carbohydrates: 34g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 299mg | Potassium: 76mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!