Luscious & Easy: 3-Ingredient Gluten-Free Vegan Lemon Cupcakes with Dairy-Free “Cream Cheese” Frosting

Calling all lemon lovers! Prepare to be amazed by these incredibly moist, zesty lemon cupcakes, perfectly paired with the most delightful dairy-free lemon “cream cheese” frosting. What makes them even more incredible? The cake itself starts with a simple gluten-free box mix and requires just three ingredients! You’ll find yourself whipping up this vibrant lemon delight for every celebration or just because. These Gluten-Free Vegan 3-Ingredient Lemon Cupcakes with Lemon “Cream Cheese” Frosting are a dream come true for those avoiding gluten, wheat, dairy, egg, peanuts, and tree nuts!

When you crave an allergy-friendly baked treat that is both quick and simple, requiring minimal ingredients, this recipe is your ultimate solution. Cupcakes are universally loved, making them perfect for birthdays, holidays, or any spontaneous gathering. For allergy parents, this recipe is a true time-saver, allowing you to create delicious, safe treats without the usual stress and extensive ingredient lists.

I must confess, I was a latecomer to the lemon appreciation club. For years, I was a devoted die-hard chocolate fan, leaving little room in my heart (or stomach!) for other flavors. However, with a dash of maturity and perhaps a sprinkle of pregnancy hormones, these lemon cupcakes completely won me over. I was genuinely thrilled for my little girl’s birthday recently, primarily because it gave me the perfect excuse to bake (and enthusiastically devour) these amazing treats!

Why These Lemon Cupcakes Will Become Your Go-To Dessert

The sheer simplicity of these cupcakes, combined with the truly ethereal dairy-free lemon “cream cheese” frosting, will make them an instant favorite in your kitchen. Seriously, I was never a fan of lemon frosting until I experienced it with the creamy addition of “cream cheese.” This ingredient masterfully mellows the bright tartness of the lemon, creating a perfectly balanced sweet-yet-tangy flavor that is simply irresistible! My husband often comments that they remind him of a refreshing lemon zinger or one of his beloved childhood hostess treats – and we often find ourselves enjoying more than the kids do!

One of the greatest advantages of this recipe is its accessibility. Gluten-free cake mixes are widely available, making this an ideal recipe to share with family and friends who might want to bake for you but don’t have an extensive allergy-friendly pantry. There’s no need for them to invest in specialty items like a whole bag of xanthan gum or an egg replacer if they don’t bake this way regularly. It’s a wonderful way to empower others to make safe treats. And here’s a pro tip: many store-bought frostings are naturally top-8-allergen-free, as they often rely on shortening. So, if time is truly of the essence, these delicious cupcakes can be easily topped with a ready-made frosting for ultimate convenience.

Commonly Asked Questions About Making These Gluten-Free Vegan 3-Ingredient Lemon Cupcakes:

• Do these cupcakes require an egg replacer? No, and that’s a huge relief! The magic happens with the carbonation from the lemon-lime soda. The bubbles work wonders, providing the light, airy texture and essential binding that eggs typically offer. This ingenious trick eliminates the need for any specialty egg substitutes, making the recipe even simpler and more budget-friendly.
• Does the type of boxed gluten-free mix matter? While I personally prefer Krusteaz (this is an unsponsored recommendation!), primarily because it’s affordable and readily available at stores like Walmart, I’ve primarily tested this specific recipe with their brand. However, I’ve successfully used King Arthur’s mix in my vanilla cupcake version, and it performed just as well. The most crucial step is to always read labels carefully. Some gluten-free brands, such as Pillsbury, may contain powdered milk, which would make them unsuitable for a dairy-free diet. Additionally, be mindful of package sizes; this recipe specifically calls for an 18-ounce box.
• Which lemon extract do you use for these gluten-free vegan lemon cupcakes? I’ve experimented with several brands of lemon extract without any issues. However, I particularly enjoyed using this one for its bright, natural flavor. Feel free to use your preferred brand, ensuring it’s free of any unwanted allergens.
• Does the brand of soda matter? Not at all! I’ve achieved excellent results with both brand-name Sprite and generic options like Twist Up. The key is to ensure you’re using a fresh bottle of soda. Maximum carbonation is essential for achieving the light and fluffy texture, so avoid using flat soda.
• Is food coloring necessary? This is purely an aesthetic choice and entirely optional. I typically don’t add it, but for these photos, I included a few drops of yellow food coloring to help the cupcakes pop against the white background and enhance their visual appeal.

Commonly Asked Questions About Making the Dairy-Free Lemon “Cream Cheese” Frosting:

• What type of dairy-free cream cheese do you recommend? For the best results, I highly recommend using Tofutti or Go Veggie brands. Unfortunately, I can’t provide direct links as they are refrigerated items, but you can typically find them at grocery stores like Smith’s, Sprouts, and Whole Foods. Both Tofutti and Go Veggie contain soy. If you need a soy-free option, Daiya is an excellent alternative, made from coconut, and widely available.
• What if I can’t find a dairy-free cream cheese? Don’t worry, you still have options! In this case, I would suggest using my trusted dairy-free vanilla buttercream recipe as a base. You can either use it as is for a delicious vanilla topping or enhance it by adding a few drops of lemon extract to create a delightful lemon-flavored buttercream. This alternative is also top-8-allergen-free.
• Do I need both lemon juice and lemon extract? I find that using both lemon juice and lemon extract provides the most authentic and balanced lemon flavor. Pure lemon extract can sometimes taste a bit artificial on its own, whereas fresh lemon juice adds a natural brightness. The combination creates a multi-dimensional lemon profile. However, if you only have one on hand, you can certainly make it work. Just be sure to taste as you go and adjust the amount of powdered sugar to achieve your desired consistency, as adding more liquid (lemon juice) will require more sugar to thicken.
• Can I use something other than coconut oil in the dairy-free lemon cream cheese frosting? Absolutely! For a top-8-allergen-free alternative, Spectrum shortening is a fantastic choice. You could also use your favorite brand of vegan butter. While vegan butter works well, I often find it to be more expensive and sometimes harder to locate than coconut oil, which I always have in my pantry. Do keep in mind that if it’s a particularly warm day, coconut oil frosting tends to melt faster than frostings made with other fats. To prevent this, store your frosted cupcakes chilled or at a maximum of cool room temperature until you’re ready to serve them.

Simple Steps: How to Make These Gluten-Free Vegan 3-Ingredient Lemon Cupcakes

Creating these delightful cupcakes is incredibly straightforward. Just follow these easy steps:

• Begin by preheating your oven to 350°F (175°C) and preparing a muffin tin with paper liners or by greasing each cup thoroughly to prevent sticking.
• Pour the entire contents of the 18-ounce gluten-free yellow cake mix into a large mixing bowl.
• Add the lemon extract and the lemon-lime soda directly on top of the cake mix.
• Gently mix the ingredients until just combined. Be careful not to overmix; you want to preserve as many of those carbonation bubbles as possible, as they are crucial for the cupcakes’ airy texture.
• Evenly distribute the batter among the prepared muffin cups. A 1/4 cup measuring cup works perfectly for this.
• Bake for 20-25 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean.
• Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the pan for about five minutes.
• After five minutes, transfer them to a wire cooling rack to cool completely. This is essential before frosting to prevent the frosting from melting.
• If you’re not planning to serve them immediately, you can freeze the cooled, unfrosted cupcakes for later. When ready to enjoy, simply thaw them completely before frosting and serving.

Whipping Up the Perfect Dairy-Free Lemon “Cream Cheese” Frosting

This frosting truly elevates the cupcakes. Here’s how to make it:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature coconut oil and dairy-free cream cheese together until smooth and well combined.
• Next, add a pinch of salt, vanilla extract, fresh lemon juice, and lemon extract to the mixture. Continue to beat until all ingredients are thoroughly blended.
• Gradually add the powdered sugar, a little at a time, beating until you reach your desired consistency. You can adjust the thickness by adding slightly less or more powdered sugar depending on whether you plan to simply spread the frosting or pipe it for a more decorative finish. For a thinner consistency, a tiny bit of rice milk or other safe milk alternative can be added.
• The frosting is best applied when it’s at room temperature for easy spreading, but once frosted, store the cupcakes chilled to prevent the frosting from melting, especially in warmer environments.

Looking for More Allergy-Friendly Cupcake Recipes? Try These Other Favorites:

• The Best Allergy Friendly Chocolate Cupcakes
• Gluten Free Vegan Yellow Cupcakes
• Allergy-friendly Boston Cream Pie Cupcakes

Watch How It’s Done: Vegan Gluten-Free Lemon Cupcakes Video Tutorial!

Yes, I’ve got you covered with video demonstrations! I find TikTok videos to be perfectly short and sweet, offering a quick visual guide. This general overview will give you a great understanding of how to create these fantastic lemon cupcakes. There’s a dedicated video for the cupcakes themselves and a separate one for mastering the vegan lemon frosting. You can also find these helpful videos saved to my Instagram Highlight Bubbles. Enjoy the baking process!

@allergyawesomenessLemon ? “cream cheese” frosting that is ##dairyfree & ##vegan. ##greenscreen ##learnontiktok ##tiktokpartner

♬ original sound – Megan Lavin

@allergyawesomenessHow to make a boxed ##glutenfree cake mix into lemon ##glutenfreevegan cupcakes ##greenscreen ##tiktokpartner ##learnontiktok

♬ original sound – Megan Lavin

Gluten-free Vegan 3 Ingredient Lemon Cupcakes with Lemon “Cream Cheese” Frosting

Yield:
15 cupcakes

Prep Time:
5 minutes

Cook Time:
25 minutes

Additional Time:
20 minutes

Total Time:
50 minutes

Calling all lemon lovers! These moist lemon cupcakes with the most delicious dairy-free lemon “cream cheese” frosting are drool worthy. Add to the fact they start with a gluten-free box mix, and only need three ingredients for the cake, you’ll be busting out this lemon delight ALL the time. These Gluten Free Vegan 3 Ingredient Lemon Cupcakes with Lemon “Cream Cheese” Frosting are free of: gluten, wheat, dairy, egg, peanut, and tree nuts!

Ingredients

CUPCAKES:

• 1 18-oz Krusteaz gluten free yellow cake mix
• 2 tsp lemon extract
• 15 oz Sprite (or other lemon-lime soda)

Dairy Free Lemon “Cream Cheese” Frosting:

• 1/2 cup coconut oil, room temp
• 4 oz dairy-free cream cheese–see notes above
• 2 and 1/2 cups powdered sugar
• 2 Tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• pinch of salt

Instructions

CUPCAKES:

1. Preheat the oven to 350 degrees F.
2. Grease a muffin tin, or line it with paper liners to avoid the cupcakes sticking.
3. In a large mixing bowl, pour the contents of the gluten-free box mix.
4. Add the lemon extract and lemon-lime soda.
5. Stir gently, to avoid knocking out all of the bubbles.
6. Grease a 1/4 cup measuring cup and use that to equally pour the batter into each cupcake well.
7. Bake for 20-25 minutes, or until edges are brown and center is cooked through.
8. Take the muffin tin out of the oven and allow the cupcakes to cool inside the tin for five minutes.
9. Afterwards, turn them out onto a wire cooling rack to finish cooling.
10. Meanwhile, make the frosting.

DAIRY FREE LEMON CREAM CHEESE FROSTING:

1. In a stand mixer with the paddle attachment, cream together the coconut oil and dairy free cream cheese.
2. Add the vanilla, lemon juice, lemon extract and pinch of salt. Blend.
3. Add the powdered sugar, a little at a time and beat until everything is smooth and incorporated. You can thin it with a little rice milk (or other safe milk alternative) or add a little more powdered sugar depending on your consistency needs.
4. Frost the cupcakes and keep at room temperature or chilled to avoid the frosting melting.

Notes

Cake adapted from: I Am Baker

Frosting adapted from: Sally’s Baking Addiction

DON’T FORGET TO PIN THIS RECIPE TO YOUR FAVORITE DESSERT BOARD, SO YOU DON’T LOSE IT! BE SURE TO ALSO EXPLORE MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS FOR MORE INSPIRATION.