Lemon Drizzle Cupcakes


Lemon Drizzle Cupcakes

  • Prep Time 15m
  • Cook Time 25m
  • Servings 12


  •  200 g caster sugar
  •  275 g self-raising flour
  •  1 tsp baking powder
  •  Zest and juice of 1 lemon
  •  165 ml sparkling water
  •  100 ml light olive oil
  •  350 g dairy-free butter
  •  380 g icing sugar
  •  1 tsp vanilla extract


  • Preheat the oven to 190°C. Line a cupcake tray with cases.
  • In a large mixing bowl, combine the caster sugar, the flour, the baking powder, and the lemon zest.
  • Slowly add the lemon juice, the water, and the oil. Mix until just combined and smooth.
  • Fill each cupcake case with batter, about 3/4 full.
  • Bake for 20 to 25 minutes, or until a skewer comes out clean.
  • Remove from tray and place on a cooling rack.
  • To make a buttercream, whip the dairy-free butter in a bowl. When smooth, creamy, and light in colour, sift in the icing sugar and drizzle in the vanilla extract. Mix until fluffy and fully combined.
  • Top the cupcakes with the buttercream.

Recipe Adapted From The Little Blog of Vegan