These beautiful cupcakes are surprisingly quick and easy to make. They use a simple white cake as a base that is augmented with a liberal amount of lemon juice and zest and then topped with a velvety buttercream frosting. They look like a fresh, sunny, spring day and they taste even better.

Easy and Zesty Lemon Drizzle Cupcakes [Vegan, Gluten-Free]





Cooking Time




  • 7 ounces caster sugar
  • 2 1/5 cups self-raising flour
  • 1 teaspoon of baking powder
  • 1 lemon, zested and juiced
  • 2/3 cup water
  • .42 cups olive oil
  • Vegan buttercream frosting


  1. Preheat your oven to 375°F and line a cupcake tin with liners.
  2. In a large mixing bowl, combine the sugar, flour, baking powder, and lemon zest.
  3. Slowly add the lemon juice, water, and oil. Mix this until everything is fully combined and smooth.
  4. Fill each cupcake case with batter, about 3/4 full.
  5. Bake them for 20-25 minutes. You will know they are done when you put a knife or skewer in and it comes out clean. Once baked, place the cupcakes onto a cooling rack and allow them to cool fully.
  6. Whilst the cakes cool, prepare the frosting.

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Nutritional Information

Per Serving: Calories: 246 | Carbs: 40 g | Fat: 9 g | Protein: 3 g | Sodium: 387 mg | Sugar: 20 g Calculation not including buttercream. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.