Description
These vegan lemon cupcakes with blueberry buttercream are bursting with citrus flavor and topped with fruity, naturally colored frosting. A perfect plant-based treat for parties, brunch, or everyday indulgence.
Ingredients
Dry Ingredients:
380 g plain (all-purpose) flour
250 g cane sugar
3 tsp baking powder
Pinch of salt
Wet Ingredients:
250 ml plant-based milk (almond, soy, or coconut)
125 ml light-tasting vegetable oil
1 tsp vanilla extract
110 g fresh or frozen blueberries
Filling:
240 ml coconut cream (thick part only)
50 g sugar or sweetener
30 g lemon zest and juice
2 Tbsp cornflour (cornstarch)
Pinch of turmeric
Frosting:
280 g vegan butter (room temp)
300 g icing sugar
1 Tbsp freeze-dried raspberry or beetroot powder + blue spirulina
1 tsp vanilla extract
Instructions
1. Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tray with paper liners.
2. In a large bowl, mix all dry ingredients until combined.
3. In another bowl, mix the plant milk, oil, and vanilla.
4. Add wet ingredients to dry and mix until just combined.
5. Fold in the blueberries gently.
6. Divide the batter into cupcake liners, filling 2/3 full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Cool in tray 5 mins, then transfer to wire rack.
9. For the lemon curd, whisk all filling ingredients in a saucepan over high heat until thickened (5–10 minutes). Cool.
10. For the frosting, whip the vegan butter until pale. Add icing sugar, vanilla, and powders. Whip until fluffy.
11. Core each cooled cupcake with a knife or corer. Fill with cooled lemon curd.
12. Pipe or spread the blueberry buttercream on top. Decorate as desired.
Notes
To adjust color intensity in the frosting, use more or less spirulina and berry powder.
For a gluten-free version, substitute flour with a 1:1 gluten-free blend.
Cupcakes can be stored for 4 days in the fridge or frozen (unfrosted) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American