Fluffy Lemon Berry Cupcakes With Lemon Berry Frosting

Makes 12 Frosted Cupcakes

Topped with a perfectly tangy, sweet, and addicting frosting, these fluffy yet moist cupcakes have just the right amount of lemon-berry flavor! Plus, they make an irresistible Spring or Summer treat!



⅓ cup canola or olive oil

¾ - 1 cup white sugar

1 flax egg (1 tbsp ground flax meal, 3 tbsp water)

½ tsp vanilla

3 tbsp lemon juice

1 cup non-dairy milk

2 tbsp lemon zest

1 cup all-purpose flour 

1 cup self-rising flour

½ tsp salt

2 tsp baking powder

Heaping ½ cup blueberries, fresh or frozen (if frozen, do not thaw)

Heaping ½ cup raspberries, fresh or frozen (if frozen, do not thaw)


½ cup cold vegan butter, cut into chunks

¼ tsp vanilla

2 tbsp lemon juice

2 cups powdered sugar

Salt to taste

¼ cup blueberries (fresh or frozen, if frozen, thawing is optional)

¼ cup raspberries (fresh or frozen, if frozen, thawing is optional)


Preheat oven to 350 degrees F and line a standard 12-cup muffin tray with cupcake wrappers. Set aside.

Make flax egg in a small bowl by mixing flax meal and water. Let mixture thicken while you get out the other ingredients.

In a standard electric mixer with whisk attachment, cream oil and sugar. Add flax egg, milk, vanilla, lemon juice, and lemon zest, ensuring everything is thoroughly incorporated.

In a medium bowl, whisk together dry ingredients. Fold in berries. Gently fold this dry mixture into the wet mixture, careful to crush as few berries as possible.

Using a standard ice cream scoop, transfer batter to muffin tray, filling each cup about ¾ full. Bake for 25 minutes, or until cupcakes have puffed up, and a toothpick inserted into the center of one comes out clean.

Let cupcakes cool for at least 15 minutes in tray before transferring to cooling racks for another 30 minutes before frosting them (pop them in the fridge to speed up this process).

In the meantime, make the frosting. In an electric mixer with whisk attachment, combine powdered sugar, butter, vanilla, lemon juice, and salt. Whip on high speed for 1-2 minutes, or until frosting is light, fluffy, and thick. Fold in berries.

Refrigerate frosting for at least half an hour before frosting the cooled cupcakes, add sprinkles if desired. 

Store any leftovers in an airtight container in fridge for up to 3 days.


I'd recommend cupcake wrappers rather than cooking spray because this makes the muffins easier to remove from the tray.


The reaction between the vegan butter and lemon juice in the frosting may make it appear slightly grainy, but I promise when you are devouring these cupcakes, it's unnoticeable! Just a natural part of the process.

If you prefer to use only blueberries or only raspberries, go for it! Just make sure you still add 1 cup of berries in the cupcakes and ½ cup in the frosting.

For a smoother frosting, I'd recommend using fresh berries, and cutting them up first, so you don't have big berry chunks. (Unless you like that!)

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