Blueberry Lemon Cupcakes with a Surprise Inside
With their perfect swirls of vegan buttercream icing sitting atop a fluffy blueberry cupcake, you might think these vegan blueberry lemon cupcakes couldn’t possibly get any more delicious! But bite into the centre and you’ll discover a surprise centre filled with luscious lemon curd.
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Total Time: 40 minutes
Calories: 604
Servings: 12
Total Time: 40 minutes
Calories: 604
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the dry ingredients:
- 31.666666666667 31.666666666667 g plain (all-purpose) flour
- 20.833333333333 20.833333333333 g cane sugar
- 0.25 0.25 tsp baking powder
- a pinch of good-quality salt
- For the wet ingredients:
- 20.833333333333 20.833333333333 ml plant-based milk, such as almond, soy or coconut
- 10.416666666667 10.416666666667 ml light-tasting vegetable oil, such as sunflower or rapeseed (canola)
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 9.1666666666667 9.1666666666667 g fresh or frozen blueberries or raspberries
- For the filling:
- 20 20 ml tinned coconut cream, thick part only
- 4.1666666666667 4.1666666666667 g sugar or sweetener, to taste
- 2.5 2.5 g grated lemon zest and juice
- 0.16666666666667 0.16666666666667 Tbsp cornflour (cornstarch)
- a pinch of turmeric
- For the frosting:
- 23.333333333333 23.333333333333 g vegan butter, at room temperature
- 25 25 g icing (confectioner's) sugar
- 0.083333333333333 0.083333333333333 Tbsp freeze-dried raspberry powder or beetroot powder and blue spirulina, to colour
- 0.083333333333333 0.083333333333333 tsp vanilla extract
Method
- Preheat the oven to 180°C/Gas Mark 4. Line a cupcake tray with paper liners.
- For the cupcakes, add all the dry ingredients to a large bowl and mix until combined or until there are no lumps. Add all the wet ingredients (except the berries) and mix until just combined. Fold through the berries and divide the batter between the cupcake liners.
- Bake the cupcakes in the oven for about 20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on your oven and the size of the cupcakes. Cool the cupcakes in the tray for 5 minutes, then cool them on a wire rack.
- For the lemon curd filling, add all the ingredients to a small saucepan and whisk until combined. Over high heat, whisk the mixture for 5-10 minutes or until thickened. Set aside to cool.
- For the buttercream frosting, add the butter to a stand mixer or large bowl. Whip until pale and light in colour. Add the sugar and the rest of the ingredients and whip until fluffy. Mix in more pink or blue powder to achieve your desired colour.
- To assemble, when the cupcakes have completely cooled, use a knife or apple corer to remove the middles. Fill the cupcakes with the lemon curd.
- Scoop the buttercream into a piping bag with a star or round nozzle. Pipe the buttercream on the cupcakes as desired. Serve immediately.
Noe that you’ve made these vegan blueberry lemon cupcakes, try these epic vegan cupcake recipes!
