Vegan Lemon Olive Oil Cupcakes with Vanilla Frosting

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–+ servings

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

Cook Time: 25

Total Time: 40

Servings: 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.

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.

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