Mini Vegan Lemon Cupcakes – Vegan Afternoon Tea – Vegan MoFo 2013

Little mini vegan lemon cupcakes are perfect for your Afternoon Tea dessert tier. This cake is not too light and not too dense, with just a sparkle of lemon. The buttercream is rich and smooth but made bright with lemon zest.

Mini vegan lemon raspberry cupcakes

For the cake, I used a half portion of this recipe (White Cake Recipe) which made 14 mini cupcakes. Then I topped those with lemon buttercream which was ridiculously simple, – recipe below. Finally, add some raspberries and suddenly, they’re a touch fancier. Just try it; you’ll see.

lemon raspberry cupcakes, lemon butter cream and raspberries

Vegan Lemon Buttercream Recipe

Time to Make: 5 minutes


  • 4 tablespoons Earth Balance (or your favourite butter alternative)
  • 2 tablespoons All-vegetable shortening
  • 1 1/2 cup icing sugar
  • zest from one large lemon

Combine all the ingredients into a mixing bowl. Using a hand mixer, beat everything together until light and fluffy.

Showing 2 comments
  • Maggie Muggins

    How did you like that recipe? I’ve been meaning to try it, is it better then VCTOTW?
    Mmm, I love all things lemon, they turned out super cute too.

    • vmaryv

      I haven’t actually had the VCTOTW one. This cupcake really reminds me of the ones you can get from Community Natural Foods. They are alright but not my holy grail.

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