Vegan Lemon Cupcakes with Lemon Curd Filling

Vegan Lemon Curd Filled Cupcake cut in half to show the filling sitting on a cupcake liner.

5 from 1 vote

Vegan Lemon Cupcakes with Lemon Curd Filling

These Vegan Lemon Cupcakes are soft and fluffy and are filled with tangy lemon curd. The cupcakes are topped with lemon buttercream frosting for a dessert lemon lovers will love.

Prep Time30

Cook Time20

Cooling Time3

Total Time3 50

Course: Dessert

Cuisine: American, French

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 356kcal

Author: Megan Calipari

Cost: $6

Equipment

1 Large Mixing Bowl
1 Whisk
1 Rubber Spatula
1 Cupcake Tin
12 Paper Cupcake Liners
1 1 Quart Saucepan
1 Hand Mixer or Stand Mixer

Ingredients

For the Lemon Curd

¼ Cup Sugar
1 tablespoon Cornstarch
⅓ Cup Canned Coconut Milk
¼ Cup Fresh Lemon Juice
1 Pinch Kosher Salt
1 Pinch Turmeric optional, just for color

For the Lemon Cupcakes

1 ½ Cups All-Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Kosher Salt ¼ teaspoon if using table salt.
1 Cup Granulated Sugar
¾ Cup Non-Dairy Milk
⅓ Cup Canola Oil
1 tablespoon Lemon Juice
1 tablespoon Lemon Zest this is the zest of 1 ½ lemons
1 teaspoon Vanilla Extract

For the Lemon Frosting

8 tablespoon Vegan Butter, room temperature see note
2 teaspoon Lemon Zest This is the zest of 1 lemon
2 Cups Powdered Sugar, sifted
1 tablespoon Fresh Lemon Juice

Instructions

To Make the Lemon Curd

In a 1-quart sauce pan, combine sugar and cornstarch. Whisk to break up any cornstarch, then add the coconut milk, lemon juice, salt and turmeric.
¼ Cup Sugar, 1 tablespoon Cornstarch, ⅓ Cup Canned Coconut Milk, ¼ Cup Fresh Lemon Juice, 1 Pinch Kosher Salt, 1 Pinch Turmeric
Cook over medium heat, whisking constantly, until the mixture comes to a full boil. Then, allow the mixture to boil for 30 seconds while still whisking constantly. Remove from heat and immediately pour into a heat-safe container and refrigerate until completely cold, at least 3 hours.

To Make the Cupcakes

Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
Combine flour, baking powder and salt in a medium bowl. Whisk and set aside.
1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
In a large bowl, combine sugar, non-dairy milk, canola oil, lemon juice, lemon zest and vanilla. Whisk well. Then, add the dry ingredients and whisk once more to form the batter.
1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Lemon Juice, 1 tablespoon Lemon Zest, 1 teaspoon Vanilla Extract
Scoop the batter into a prepared muffin tin, filling each liner about ⅔ of the way full. You will get exactly 12 cupcakes. Bake in a 350* F oven for 19-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool completely before filling and frosting.

To Make the Lemon Frosting

In a bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter with the lemon zest until completely smooth.
8 tablespoon Vegan Butter, room temperature, 2 teaspoon Lemon Zest
Add the powdered sugar and mix until combined. Then add the lemon juice and mix until the frosting is light and fluffy.
2 Cups Powdered Sugar, sifted, 1 tablespoon Fresh Lemon Juice

To Fill and Frost the Cupcakes

Scoop the lemon curd into a piping bag. No need for a piping tip. Then, scoop the frosting into a piping bag that is fitted with your desired piping tip. I used a Wilton 2D.
Use a paring knife to cut a small hole into the center of each cupcake. Pipe the lemon curd into the hole. Then, frost as desired with lemon frosting and serve!

Notes

Use a vegan butter that comes in stick form- not in a tub! The kind that comes in a tub is too soft to use for frosting. I like Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.

Be sure to use full-fat canned coconut milk for the curd. It adds much-needed richness.

Make sure the lemon curd is cold and that the cupcakes are completely cool before filling and frosting!

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