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Chocolate Frosted Lemon Cupcakes with one sitting right in front with the swirly frosting being dotted with large raw sugar granules.
5 from 3 votes

Lemon Cupcake with Chocolate Frosting

Chocolate Frosted Lemon Cupcakes are so inviting with a chocolaty top and the cupcakes have just a hint of lemon. 
Course Dessert
Cuisine Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 Cupcakes
Calories 249kcal


For the Cupcakes

  • ½ cup coconut oil - solid from the fridge if necessary
  • 1 cup coconut sugar
  • ½ teaspoon salt
  • 2 eggs - I used an Egg Replacer - you may use any of your favorites
  • 1 teaspoon baking powder
  • 1 ½ cups all-purpose flour
  • ½ cup dairy-free milk - I used coconut milk
  • 1 teaspoon lemon juice - if the batter does not taste as lemony as you like then you can add up to 1 teaspoon more

For the Frosting

  • 1 cup organic powdered sugar
  • cup vegan butter
  • cup coconut milk
  • ½ cup plus 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon organic vanilla extract


For the Cupcakes:

  • Mix the 'eggs' according yo your package directions. Some use more water than others. Set aside.
  • Beat together the coconut oil, coconut sugar, salt and lemon juice until light and fluffy. About 3 minutes.
  • Add the 'eggs' and beat in well.
  • In a separate bowl mix the baking powder with the flour.
  • Add the flour alternately with the coconut milk into the sugar mixture. Start and end with the flour. Mix until smooth.
  • Preheat the oven to 350 degrees.
  • Line 12 muffin cups with cupcake liners.
  • Spoon some of the batter into each liner until they are all pretty even.
  • Bake the cupcakes at 350 degrees for 18-20 minutes, or until a cake tester inserted into the center comes out clean.

For the Frosting:

  • While the cupcakes are baking, make the frosting.
  • Cream the powdered sugar and vegan butter together.
  • Add the remaining ingredients and mix well.
  • When you remove the cupcakes from the over - remove the cupcakes from the pan to a baking rack and let cool completely.
  • Scoop the frosting into a decorating bag with any tip you like, and frost the cooled cupcakes.
  • I sprinkled some raw sugar (turbinado) on the tops. That is what the little glistening decoration on top of the chocolate.


Serving: 1Cupcake | Calories: 249kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 145mg | Potassium: 122mg | Fiber: 1g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1.4mg