Vegan Gluten-Free Lemon Cupcakes

 Those cupcakes are fresh, it’s bold, and it brings sunshine into a recipe even on the rainiest day. These cupcakes are my version of bottled-up brightness. They're light, fluffy, and tangy, with a cool, creamy topping that evokes the essence of summer in every bite.

I wanted these to be simple but still feel special. The base is made with a mix of corn and chickpea flour, which gives the cupcakes a soft yet hearty texture. Oat bran adds a little extra fiber and bite, while lemon juice and zest deliver that irresistible zing. And instead of weighing them down with sugar, they’re sweetened with erythritol, which keeps them light and fresh-tasting.

The best part? The frosting is as effortless as it gets: a spoonful of coconut yogurt with a sprinkle of cinnamon on top. It’s cool, tangy, and ties the whole cupcake together without being heavy or overly sweet.

These little cakes are perfect for when you want something bright but guilt-free - an afternoon snack, a post-run treat, or even breakfast (yes, cupcakes for breakfast can totally be a thing!). 

So, if you’re in the mood for something that tastes like sunshine, grab a lemon, preheat your oven, and let these cupcakes do their magic ;)

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Lemon Cupcakes 

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Prep & Cook Time

Prep: 15 minutes
Bake: 20–22 minutes
Makes: 6 cupcakes

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Ingredients

For the cupcakes

• ½ cup corn flour

• ¼ cup chickpea flour

• 3 tbsp oat bran

• ½ cup erythritol

• 1 tsp baking powder

• ¼ tsp baking soda

• Pinch of salt

• Zest of 1 lemon

• Juice of 1 lemon (about 3 tbsp)

• ½ cup unsweetened plant milk (soy, rice, or almond)

• 2 tbsp unsweetened applesauce (or pumpkin purée if you prefer)

• ½ tsp vanilla extract

For the frosting

• 6 tbsp coconut yogurt (1 tbsp per cupcake)

• Sprinkle of cinnamon 

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Instructions

1. Preheat oven to 175°C (350°F) and line a muffin tin with paper cups.

2. In a bowl, whisk together the corn flour, chickpea flour, oat bran, erythritol, baking powder, baking soda, salt, and lemon zest.

3. In another bowl, mix the lemon juice, plant milk, applesauce, and vanilla extract.

4. Combine wet and dry ingredients. Stir gently until just mixed — do not overmix.

5. Divide the batter evenly between the 6 cupcake liners.

6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool completely.

8. Top each cupcake with 1 tbsp coconut yogurt, sprinkle with cinnamon, and optionally, you can pour some syrup (in my case, caramel syrup) 

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Nutritional Information  (per cupcake)

• Calories: 85–90 kcal

• Protein: 2.3 g

• Carbs: 15 g 

• Sugars: <1 g 

• Fiber: 2.2 g

• Fat: 1.5 g

(Values may slightly vary depending on the brand of yogurt and flour blend.)

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