Vegan Lemon & Ginger Cupcakes

Vegan Lemon & Ginger Cupcakes

Prep time: 20 minutes
Cook time: 20–22 minutes
Total time: 45 minutes
Makes: 12 cupcakes

Ingredients 

For the cupcakes:

• 250g plain flour
• 1 ½ tsp bicarbonate of soda
• ½ tsp fine sea salt
• 1 tsp ground ginger
• 150g cane sugar (or soft light brown sugar)
• Zest of 1 lemon
• 100ml sunflower oil (or melted coconut oil)
• 200ml non-dairy milk (e.g. oat or soy)
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the lemon icing:

• 50g vegan butter (e.g. Stork or Flora Plant Butter)
• 150g icing sugar, sifted
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• A splash of non-dairy milk (if needed, to loosen)

For garnish:

• 25–30g crystallised ginger, finely chopped
  Optional: a few strands of lemon zest or edible flowers for decoration

Instructions

1. Preheat and prepare

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4.
• Line a 12-hole muffin tray with cupcake cases.

2. Mix dry ingredients

In a large bowl, whisk together:

• flour, baking powder, bicarbonate of soda, salt, ground ginger, and sugar.
• Stir in the lemon zest.

3. Combine wet ingredients

In a jug, whisk together:

• sunflower oil, non-dairy milk, lemon juice, and vanilla extract.

The lemon juice will slightly curdle the milk — that’s normal and helps with fluffiness.

4. Make the batter

• Pour the wet mixture into the dry ingredients.
• Stir gently until smooth and just combined — don’t overmix.

5. Bake

• Divide the batter evenly among the cupcake cases (about ¾ full).
• Bake for 20–22 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean.
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the icing

• Beat the vegan butter until smooth and creamy.
• Gradually add icing sugar, beating well after each addition.
• Mix in lemon juice and zest until you have a light, fluffy icing.
• If it’s too thick, add a splash of non-dairy milk.

7. Decorate and garnish

• Once cupcakes are completely cool, spread or pipe the lemon icing on top.
• Sprinkle a small pinch of finely chopped crystallised ginger over each one for sparkle and a touch of heat.
• Optionally, finish with a little lemon zest or an edible flower for extra flair.

Storage

• Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days (bring to room temp before serving).
• Unfrosted cupcakes can be frozen for up to 2 months.