Vegan Lemon Strawberry Cupcakes (Gluten-Free Option)

Light and fluffy lemony cupcakes with a sticky strawberry jam centre topped with whipped vanilla buttercream. These cupcakes are naturally vegan, nut-free and easily gluten-free plus they are easy to make in one bowl.

This late summer sunshine has me craving all the summery bakes and these cupcakes are one from earlier on in the season that finally I am able to share. I have fallen a little bit (a lot) in love with piping buttercream recently so whether it is on top of these lemony cupcakes or onto large layer cakes (or wedding cakes), I love being able to take bakes to the next level with a deliciously sugary and buttery frosting.

These Vegan Lemon Strawberry Cupcakes are:

• Perfect all year round
• Light, fluffy and moist
• Cakey and spongey
• Packed with lemon flavour
• Filled with an oozing jammy centre
• Topped with delicious vanilla buttercream
• Easy to make in one bowl
• Naturally vegan and easily gluten-free

There’s not much else to say about these Vegan Lemon Strawberry Cupcakes as they are easy to make, reply on simple kitchen staple ingredients and they are so delicious. I first made these for Mother’s Day and they have been requested several times over the summer ever since. You can jump ahead for the recipe card or let’s see what goes into these cupcakes:

• Plant-based milk: any milk will do here, like oat, almond or coconut.
• Sunflower oil: or you can use a light olive oil, vegetable oil or melted and cooled coconut oil.
• Coconut or caster sugar: the coconut sugar will lend a richer colour and flavour to these cakes but caster sugar will work just as well.
• Lemon juice: I love using lemon juice in baking recipes as it helps to form a vegan buttermilk that binds the batter but here it also works to add a lot of lemon flavour to the cupcake mix. You can use freshly squeezed lemon juice or the kind you find in the baking aisle.
• Lemon zest: this is where most of the lemon flavour comes from so do not be tempted to skip it.
• Vanilla essence: just a little for the sweet flavours.
• Plain or GF plain flour: this keeps the cupcake batter really light and airy. If you are using GF flour, make sure to use a 1:1 baking blend with xantham gum otherwise the mix may not hold up and they may dry out.
• Baking powder: for the rise! These little beauties rise so well in the oven and are so springy once baked.

Method-wise, these Vegan Lemon Strawberry Cupcakes are simple. Whisk together the wet ingredients before sifting in the dry ingredients and then the batter is ready. I like to use an ice cream scoop to divide the batter equally between the muffin cases and then bake until golden brown and smelling amazing.

Once the Vegan Lemon Strawberry Cupcakes are cooled, you can core out the centre and fill with your favourite jam. I have a delicious homemade chia jam here or you can use shop-bought, too. 

The buttercream frosting is a simple one but with the added aquafaba it becomes even fluffier. This technically makes it into more of a Swiss Meringue Buttercream which is lighter and ultra-creamy, but you can also use plant-based milk and the buttercream is just as delicious. I like to use a star-shaped nozzle to pipe on the buttercream and then finish with a half strawberry before serving these cupcakes.

How long do these Vegan Lemon Strawberry Cupcakes last?

They last well in an airtight container for 2-3 days at room temperature although if it is warm, it is best to keep them in the fridge for 3-5 days. I prefer to add on the strawberry just before serving as this can turn soggy. You can also freeze un-frosted cupcakes for up to 1 month.

Can I use other flavours?

Yes, of course. If you don’t have strawberry jam, you can use another jam or marmalade like blueberry, cherry or raspberry jam or try orange or lime marmalade, too. You can then decorate the cupcakes with other fruits or nuts, even.

If you are a cupcake lover, how about looking at my other vegan cupcake and muffin recipes:

• Vegan Strawberry Cupcakes
• Triple Chocolate Cupcakes
• Carrot Cake Butterscotch Cupcakes
• Blueberry and Almond Muffins
• Coconut Mango and Brazil Nut Muffins

I look forward to hearing what you think of these Vegan Lemon Strawberry Cupcakes so please let me know in the comments below. If you do make the cupcakes, I’d love to see them so please tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With lemony strawberry love x