Our Vegan Lemon Blueberry Cupcakes are the perfect combination of tangy lemon and sweet blueberries, creating a treat that’s both refreshing and indulgent. These cupcakes are easy to make and so fluffy, featuring a creamy lemon curd filling that adds a delicious surprise with every bite.
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Why you’ll love this recipe
- Easy to make: Simple ingredients and straightforward steps.
- Flavorful: The perfect balance of tangy lemon and sweet blueberries.
- Vegan: Completely plant-based, making it suitable for those following a vegan or dairy-free diet.
- Really cute: Ideal for any occasion, from casual get-togethers to special celebrations.
Tools
To make these delicious cupcakes, you’ll need the following tools:
- Muffin tin and Muffin liners: For baking the cupcakes. A 12-cup muffin tin works best.
- Whisk and spatula: For mixing and folding the batter.
- Piping bag: For filling the cupcakes with lemon curd. If you don’t have one, you can use a plastic bag with the tip cut off.
- Zester: For extracting the lemon zest.
- Mixing Bowls: For combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
BATTER
- Plant-based milk: Adds moisture and helps create a tender crumb.
- Lemon juice: Provides a fresh, tangy flavor and reacts with the baking powder to help the cupcakes rise.
- Canola oil: Keeps the cupcakes moist and light.
- Lemon zest: Intensifies the lemon flavor.
- Vanilla extract: Adds a subtle sweetness and depth of flavor.
- Sugar: Sweetens the cupcakes and helps with texture.
- All-purpose flour: Provides structure to the cupcakes.
- Baking powder: Leavens the batter, making the cupcakes light and fluffy.
- Blueberries: Add bursts of juicy sweetness.
LEMON CURD
- Sugar: Sweetens the curd.
- Lemon zest: Enhances the lemon flavor.
- Cornstarch: Thickens the curd.
- Lemon juice: Adds tartness and flavor.
- Plant-based milk: Creates a creamy texture.
- Coconut oil: Adds richness and helps set the curd.
- Turmeric (optional): Adds a natural yellow color to the curd.
How to make these Vegan Lemon Blueberry Cupcakes
BATTER
Prepare oven: Preheat your oven to 350°F (176°C) and prepare a muffin tin with 12 liners.
Mix wet ingredients: In a bowl, mix the plant-based milk, lemon juice, oil, lemon zest, vanilla, and sugar. Stir until well combined.
Mix dry ingredients: In a large bowl, mix the flour and baking powder.
Combine wet and dry ingredients: Gradually incorporate the wet ingredients into the dry ingredients, gently stirring until you have a smooth, lump-free batter. Avoid over-mixing.
Add blueberries: Add the blueberries, being careful not to crush them, and distribute them evenly in the batter.
Bake: Divide the batter among the liners and bake in the preheated oven for 24-26 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Cool down: Remove from the oven and let cool in the tin for about 10 minutes before transferring the muffins to a wire rack to cool completely.
LEMON CURD
Mix ingredients: Blend all the ingredients for the curd, except the lemon zest.
Cook the curd: Pour the mixture into a medium-sized pot and add the lemon zest. Cook over medium heat, stirring constantly, for 8-10 minutes or until the mixture thickens and starts to bubble.
Strain and cool: Strain the mixture while pouring it into a bowl to remove any lumps. Cover the curd with plastic wrap, ensuring that the wrap touches the surface of the curd to prevent a skin from forming. Let cool completely and refrigerate for 1 hour.
CUPCAKE ASSEMBLING
Whisk the curd: Remove the curd from the refrigerator. If it’s slightly firm, beat it with a whisk until it becomes creamy again.
Fill the cupcakes and decorate: Place the curd in a piping bag with a tip for filling (you can also simply cut the tip of the piping bag to use it). Fill the cupcakes and, if desired, decorate with your favorite frosting.
Substitutions & Variations
- Oil: Use melted coconut oil or vegetable oil if you don’t have canola oil.
- Milk: Any plant-based milk works, like almond, soy, or oat milk.
- Blueberries: Swap for raspberries, blackberries, or chopped strawberries for a different fruity twist.
Storage & Freezing
- Refrigeration: Store the filled cupcakes in an airtight container in the fridge for up to 5 days.
- Freezing: Unfilled cupcakes can be frozen for up to 3 months. Thaw them at room temperature and fill them just before serving. You can also freeze the lemon curd in an airtight container for up to 3 months.
Tips for success
- Room temperature ingredients: Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Avoid over-mixing: Over-mixing can make the cupcakes dense. Mix just until the ingredients are combined.
- Fresh lemon juice: Always use fresh lemon juice for the best flavor.
- Cool completely: Make sure the cupcakes are completely cool before filling and frosting to prevent melting.
Frequently Asked Questions
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Yes, you can use either fresh or frozen.
Our Vegan Italian Meringue Frosting, Vegan Vanilla Buttercream, lemon glaze, or a simple glaze would all be delicious options.
If using fresh blueberries, toss the blueberries in a bit of flour before folding them into the batter.
Yes, the lemon curd can be made up to 3-4 days in advance and stored in the fridge.
Yes, the cupcakes are delicious on their own or with just some frosting.
Use a fine grater or a microplane to remove just the yellow part of the skin, avoiding the bitter white pith.
You can use a plastic bag with the tip cut off.
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Recipe
VEGAN LEMON BLUEBERRY CUPCAKES
INGREDIENTS
BATTER
- ¾ cup plant-based milk, (175 g)
- ⅓ cup lemon juice, (80 g)
- ½ cup canola oil, (105 g)
- 170 g sugar, (~¾ cup + 2 tbsp)
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 310 g all-purpose flour, (~2 ⅔ cups)
- 1 tablespoon baking powder
- 1 cup blueberries*, (130 g)
LEMON CURD
- 95 g sugar, (~½ cup)
- 1 tablespoon lemon zest
- 20 g cornstarch, (4 ½ tbsp)
- ½ cup lemon juice, (115 g)
- ⅓ cup plant-based milk, (75 g)
- 25 g coconut oil, (1¾ tbsp)
- Pinch of turmeric for color, (optional)
FROSTING
- 1 batch of Vegan Italian Meringue Buttercream, (optional or the frosting of your choice)
INSTRUCTIONS
- Prepare oven: Preheat your oven to 350°F (176°C) and prepare a muffin tin with 12 liners.
- Mix wet ingredients: In a bowl, mix the plant-based milk, lemon juice, oil, sugar, lemon zest and vanilla. Stir until well combined.
- Mix dry ingredients: In a large bowl, mix the flour and baking powder.
- Combine wet and dry ingredients: Gradually incorporate the wet ingredients into the dry ingredients, gently stirring until you have a smooth, lump-free batter. Avoid over-mixing.
- Add blueberries: Add the blueberries, being careful not to crush them, and distribute them evenly in the batter.
- Bake: Divide the batter among the liners and bake in the preheated oven for 24-26 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
- Cool down: Remove from the oven and let cool in the tin for about 10 minutes before transferring the muffins to a wire rack to cool completely.
For the lemon curd
- Mix ingredients: Blend all the ingredients for the curd, except the lemon zest.
- Cook the curd: Pour the mixture into a medium-sized pot and add the lemon zest. Cook over medium heat, stirring constantly, for 8-10 minutes or until the mixture thickens and starts to bubble.
- Strain and cool: Strain the mixture while pouring it into a bowl to remove any lumps. Cover the curd with plastic wrap, ensuring that the wrap touches the surface of the curd to prevent a skin from forming. Let cool completely and refrigerate for 1 hour.
Assembling the cupcakes
- Whisk the curd: Remove the curd from the refrigerator. If it’s slightly firm, beat it with a whisk until it becomes creamy again.
- Fill the cupcakes and decorate: Place the curd in a piping bag with a tip for filling (you can also simply cut the tip of the piping bag to use it). Fill the cupcakes and, if desired, decorate with your favorite frosting.
NOTES
- You can use fresh or frozen blueberries.
- Baking times may vary slightly depending on your oven, so it’s advisable to start checking for doneness around 23 minutes. To check if the cake is fully baked, insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done. If the toothpick has wet batter, continue baking for a few more minutes and check again.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
- Nutrition facts were calculated without frosting
NUTRITION
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Lyne says
I simply loved it! So delicious!👌👌
The combination of the blueberries and the rich and smooth taste of the curd is simply divine!
Thank you so much Annie!
Annie says
Aww, thank you so much Line!!!🥹❤️