Perfectly fluffy lemon cupcakes filled with a smooth, zesty lemon curd and crowned with a toasted meringue frosting — entirely egg-free. These vegan treats are impressive, simple, and delicious.
If you’re searching for a vegan recipe that will wow non-vegan friends, these cupcakes are a brilliant choice.
They don’t require exotic ingredients, special equipment, or hours in the kitchen. Everything you need is available from a regular supermarket, and you can make a full batch in about an hour.
You don’t need a blow torch or a professional corer — I used my oven grill to toast the meringue and an apple corer to hollow the cupcakes, both worked perfectly. Sampling the cake centers while coring is a definite perk.
You might wonder how the meringue is egg-free. The secret is aquafaba — the liquid from a can of chickpeas or other white legumes. Whipped aquafaba behaves very much like egg whites: it whips into stiff peaks and makes a light, glossy meringue. It’s inexpensive, easy to find, and highly effective.
More Lemon-y Treats
Vegan Lemon Cake with Buttercream
Gluten-free Lemon Polenta Cake (Vegan)
Vegan Lemon Cupcakes with Buttercream
Vegan Lemon Poppyseed Pancakes
📖 Recipe
Vegan Lemon Meringue Cupcakes
12
20 minutes
25 minutes
45 minutes
Vegan lemon cupcakes filled with dairy-free lemon curd and finished with aquafaba meringue frosting.
Ingredients
For the lemon cupcakes
- 240 ml / 1 cup almond milk
- Juice and zest from 1 medium lemon
- 150 g / 1 ¼ cup self-raising flour
- 2 tbsp corn starch
- 80 ml / ⅓ cup mild olive oil
- 150 g / ¾ cup caster sugar
- 1 tsp vanilla extract
For the lemon curd
- Juice from 2 large lemons (about 120 ml / ½ cup)
- 120 ml / ½ cup almond milk
- 150 g / ¾ cup caster sugar
- 2 tbsp corn starch
- 1 tbsp dairy-free butter
For the meringue frosting
- Liquid from a 400 g tin of chickpeas (aquafaba)
- 50 g / ½ cup icing sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
To make the lemon cupcakes
- Preheat the oven to 170°C and line a 12-cup cupcake tray with liners.
- Combine the almond milk with the lemon juice and zest in a large bowl or jug and leave to thicken for a few minutes.
- In a separate bowl, whisk together the self-raising flour and corn starch.
- Add the oil, sugar and vanilla to the almond-lemon mixture, then fold in the flour mixture until just combined.
- Divide the batter evenly between the cases and bake for 20–25 minutes, until golden and springy to the touch. Allow to cool completely.
- When cool, core the centers using an apple corer or a cupcake corer and reserve the sponge pieces for snacking.
To make the lemon curd
- While the cupcakes bake, combine the lemon juice, half of the almond milk, sugar and corn starch in a small saucepan.
- Whisk constantly over medium heat until the mixture comes to a gentle boil and begins to thicken.
- Remove from the heat, then whisk in the remaining almond milk and the dairy-free butter until smooth.
- Chill the curd in the fridge to thicken further. Once cooled, spoon or pipe the curd into each cupcake until it reaches the top of the cored hole.
To make the aquafaba meringue frosting
- Using a stand mixer or electric whisk, beat the chickpea liquid on high until frothy.
- Gradually add the icing sugar a little at a time, then add the cream of tartar.
- Continue whisking on high for about 8–10 minutes, until the mixture holds stiff peaks and looks glossy.
- Mix in the vanilla for another minute, transfer to a piping bag fitted with a large star nozzle and pipe swirls over each filled cupcake.
- Toasting: use a culinary blow torch to brown the meringue, or place the cupcakes briefly under a hot grill for a few seconds to achieve a toasted finish. Watch them closely to avoid burning.
- Serve and enjoy. Store in the fridge for up to 3 days.
Did you make this recipe?
Please leave a comment, rate and share!