My vegan lemon and poppy seed cupcakes are a refreshing take on a classic treat, combining the bright, zesty flavour of fresh lemon with the delicate crunch of poppy seeds. Honestly, these are a must-try in my opinion, and this is coming from someone who isn’t a huge sweet tooth. These cupcakes are entirely plant-based, yet remain perfectly fluffy and moist, thanks to a clever balance of ingredients like apple cider vinegar and plant-based milk. Whether topped with a tangy whipped buttercream or enjoyed on their own, these cupcakes deliver a burst of citrusy goodness in every bite, making them an ideal dessert for any occasion. Plus, they’re made using white spelt flour for an extra wholesome touch!
Can I use a different type of flour instead of white spelt flour?
Yes, you can substitute white spelt flour with all-purpose flour or even gluten-free flour blends. The texture may vary slightly. The reason I have chosen spelt flour here is because it’s naturally lower in gluten and a more nutritional alternative to plain white flour. However, this recipe would definitely work with AP flour really well! You could also try cassava flour in this recipe, as this is naturally gluten-free and is a 1:1 substitute for AP flour. However, cassava flour can be trickier to find and is not often sold at your local supermarket.
What makes these cupcakes fluffy without eggs?
The combination of baking powder, baking soda, and apple cider vinegar helps create a fluffy texture by trapping air bubbles in the batter. There is also a flax eggs to help act as a binder in this recipe, similar to the purpose of including an egg in a traditional cupcake recipe. These ingredients mimic the rise and structure that eggs would typically provide.
How should I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freeze them without the whipped buttercream on top.
Can I make these cupcakes oil-free?
You can replace the oil with unsweetened applesauce, mashed banana or mashed pear for an oil-free version, though this may result in a denser, less fluffy cupcake depending on how you use.
Vegan Lemon and Poppy Seed Cupcakes
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These vegan lemon and poppy seed cupcakes are a perfect balance of citrusy brightness and sweet, light texture. Great for a refreshing dessert or snack!
Ingredients
1.5 cups Spelt Flour (or AP Flour)
3/4 cup Stevia or Monk Fruit Sugar
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1.5 tbsp Poppy Seeds
1 cup Unsweetened Plant Milk
1 tbsp Flax Seeds
1/4 tsp Salt
1 tbsp Lemon Zest
1/4 cup Lemon Juice
1/4 cup Coconut Oil
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
- Whipped Buttercream Frosting
1 cup Vegan Butter
2 cups Powdered Monk Fruit Sugar (or Icing Sugar)
1 tbsp Unsweetened Plant Milk
1 tsp Vanilla Extract
2 tsp Lemon Juice or Lemon Zest
Directions
- Preheat your oven to 175°C and line a cupcake tin with 10 paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, ground flax seeds, baking soda, salt, and poppy seeds until well combined.
- In another bowl, whisk the plant-based milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix, as this could make the cupcakes dense.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a large mixing bowl, use an electric mixer to beat the softened vegan butter on medium speed until creamy and smooth, about 2-3 minutes. Gradually add the sifted powdered sugar, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
- Add 1 tablespoon of plant-based milk, vanilla extract and lemon juice/lemon zest (if using). Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add more plant-based milk, one tablespoon at a time, until you reach your desired consistency.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the vegan buttercream. It’s optional but you can also sprinkle the tops with flowers, poppy seeds or lemon zest.
