Lemon Gem Cupcakes

"These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!"
photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
photo by Donna K. C. photo by Donna K. C.
photo by sonsinger photo by sonsinger
photo by magpie diner photo by magpie diner
Ready In:
12 cupcakes




  • Preheat oven to 350°F.
  • Line a 12 muffing tin with paper liners.
  • Sift together flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
  • Pour the dry ingredients into the wet and mix until smooth.
  • Fill each muffin tin about 2/3 full.
  • Bake cupcakes for 17-20 minutes.
  • Remove cupcakes from muffin tin, and place on wire cooling rack.
  • Frost when fully cooled.
  • For the frosting: Beat the margarine with a hand mixer until fluffy.
  • Stir in soy milk and lemon juice.
  • Add confectioners sugar and mix until smooth.
  • Frost cupcakes.

Questions & Replies

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  1. saranac2000
    and, when i did make these as cupcakes a few different times, they were TOO DIE FOR!!! i & my fam (none of whom are vegan) are HUGE lemon fans & these were INCREDIBLE!!!
  2. Kiat-Sing T.
    Pretty good! I was sceptical at first, because the batter was runny, and looked pale and almost unappetising after cooked. But I gave it a chance, and dressed it up with frosting to look pretty. The cake was actually really delicious, light and almost refreshing.
  3. Morgen S.
    I made these for a big family on Easter yesterday and they were a huge hit. They were all shocked they were vegan and so very light. The cake turned out perfect, light and mild in lemon flavor. The icing was a no go the first time as it separated and went clumpy when I followed the directions to the letter. I remade the icing by mixing the sugar with just a little milk, adding vanilla and more margarine. I figured the lemon was causing the separation so I omitted that. The result was a regular vanilla buttercream atop a delicious lemon cake. Will definitely make them again!
  4. cezarava
    These are incredible. If you love lemon, these are the BEST. Do not take the reviews on the glaze being runny too seriously. Just dust with powdered sugar, do not pass these by. Awesome!!!
  5. valburke
    hey, just made these. i had a terrible time with the frosting. it was way too runny, i used about 5 cups of powdered sugar, still pretty thin, but i used it to frost them. they're in the freezer now, trying to firm up. looking forward to tasting them, i love lemon! i will eliminate the milk in the frosting next time..


  1. fielder3
    Thank you for a delicious lemon cupcake. It is very light and delicate and not to sweet. I used soymilk instead of rice milk, and a bit of lemon extract to enhance the flavor. These cupcakes will certainly be a treat with a cup of afternoon tea!
  2. Sydney Mike
    Did use soya milk instead of the rice milk & was also generous with the lemon zest (having included some in the frosting, as well), since I do like the taste of lemon! These cupcakes are just as indicated, GEMS, in every sense of the word! Thanks for a tasty, healthy keeper! [Tagged, made & reviewed for a teammate in my vegan group in the Vegetarian/Vegan Recipe Swap]


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