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Vegan Celery Cupcakes with Lemon Frosting
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 cupcakes
Calories: 371 kcal
Author: Shanika Graham-White
  1. Preheat oven to 400 degrees F. Prep 12-well cupcake pan with liners and spray.
  2. In measuring cup, mix together almond milk and apple cider vinegar until well combined; let sit 10 minutes.
  3. In large bowl, whisk together flour, baking powder, sugar, cinnamon, allspice and salt.
  4. Add milk-ACV mixture, vegan butter and vanilla. Using spatula, mix until everything is well combined and smooth with no lumps visible. (Note: Do not overmix.)
  5. Fold in finely chopped celery.
  6. Scoop batter into liners until 3/4 full and bake at 400 degrees F for the first 5 minutes only. Reduce heat to 350 degrees F and continue baking another 14-17 minutes or until toothpick inserted in center comes out clean.
  7. Once done, turn off oven and keep cupcakes inside with oven door slightly open for about 2 minutes before removing.
  8. Let cool completely before frosting.
  1. In large bowl, using mixer, beat together powdered sugar and softened vegan butter until pea-sized crumbles form.
  2. Beat in lemon extract, lemon zest and milk until creamy and fluffy. (Note: If too thin, add additional powdered sugar, 1 Tbsp. at a time; if too thick, add additional almond milk, 1 Tbsp. at a time.)
  3. Add frosting to piping bag and pipe onto cooled cupcakes.
  4. Sprinkle with lemon zest or dried parsley, if desired.
Recipe Notes

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Nutrition Facts
Vegan Celery Cupcakes with Lemon Frosting
Amount Per Serving
Calories 371 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 217mg9%
Potassium 113mg3%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 58g64%
Protein 2g4%
Vitamin A 587IU12%
Vitamin C 1mg1%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.