There’s something about Italian lemons that feels different. Maybe it’s the way their vibrant yellow skin holds the warmth of Mediterranean sun, or how their scent instantly transports you to a slow afternoon in a sun-drenched piazza, espresso in hand. When I packed these lemons between sweaters and souvenirs, I knew they’d be more than just an ingredient - they’d be a taste of a journey.
So here we are, turning their golden zest and tangy juice into something magical: soft, citrusy, poppy-seed-flecked cupcakes that taste like a slice of Italian sunshine. And the best part? They’re completely vegan, yet every bite is rich, fluffy, and indulgent.
The magic starts with a simple trick—lemon juice meets plant-based milk to create a quick, dairy-free buttermilk. This small step makes all the difference, giving the cupcakes their tender, moist texture. If you’ve never tried this before, watch as the mixture curdles slightly, transforming into the perfect base for a light and airy batter.
Ingredients
BATTER
1 cup plant-based milk (I used oat)
½ cup freshly squeezed lemon juice (lemon juice mixed with milk will make a buttermilk!)
1 cup sugar
½ cup vegan butter (room temperature)
1 tbs grated lemon zest
1 tbs vanilla extract or seeds of 1 fresh vanilla pod
2 ½ cups all-purpose flour
1 tbs baking powder
1 tbs poppy seeds
A pinch of salt
LEMON BUTTERCREAM
1 cup vegan butter (room temperature)
2 cups powdered sugar
1 cup sugar
1 tbs grated lemon zest
2 tbs freshly squeezed lemon juice
1 tsp vanilla extract or seeds of ½ fresh vanilla pod
Directions
Zesty Lemon Batter Bliss
STEP 1 Prep the Buttermilk Magic In a small bowl, mix the plant-based milk with the gorgeous, sun-kissed Italian lemon juice. Let it sit for about 5 minutes while you admire the zestiness of those beauties. It will curdle slightly, turning into a perfect vegan buttermilk.
STEP 2 Whip It Up
In a large bowl, beat the sugar and softened vegan butter until light and fluffy. Add in the lemon zest and vanilla, giving it a good whisk – inhale deeply, because this is what happiness smells like!
STEP 3 Combine Dry and Wet Ingredients
In another bowl, whisk together the flour, baking powder, salt, and poppy seeds. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is incorporated. But don’t overmix! We want soft, delicate cupcakes, not lemon-flavored bricks.
STEP 4 Bake to Perfection
Scoop the batter into lined cupcake tins, filling each about ½ full. Bake at 360°F (180°C) for about 20 minutes, or until a toothpick poked in the center comes out clean.
Let them cool completely before frosting - patience, my friend, is key!
Lemon Buttercream Extravaganza
STEP 5 Whip It Good! Using a mixer (I use KitchenAid), beat the vegan butter until creamy. Gradually add the powdered sugar, mixing until it’s smooth and fluffy.
STEP 6 Zesty Kick
Add the lemon zest, fresh lemon juice, and vanilla. Beat again until fully combined. If the buttercream feels too stiff, add a tiny splash of extra lemon juice; if too soft, pop it in the fridge for a few minutes.
STEP 7 Frost Like a Boss Spoon the buttercream into a piping bag and swirl it generously onto the cooled cupcakes. Optionally, top each cupcake with a thin slice of candied lemon or a sprinkle of extra poppy seeds for that chef’s-kiss aesthetic.
STEP 8 Devour with Joy Best enjoyed with a cup of strong espresso or a glass of chilled limoncello (if you’re feeling extra fancy).
I promise - it's the best lemon vegan cupcake recipe you'll try.
Buon appetito! 🍋✨🤌
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