These blueberry & lemon cupcakes are the epitome of Spring and Easter baking! They’re so simple to make and ever so light and fluffy! I’m obsessed with how the blueberries burst throughout the sponge to release all of that incredible, juicy flavour!
I’m loving anything lemon flavoured now that we’re starting to see glimpses of sunshine. These are the perfect Spring/Summer bake and ideal for a last minute Easter weekend treat!
Why you should make these lemon & blueberry cupcakes
- They’re easy to make and take less than 30 minutes to bake.
- Can be made using only a bowl and wooden spoon- so no fancy equipment needed!
- This recipe is dairy free and completely plant based!
- Super fresh flavours, perfect for spring
- Make a great Easter dessert and perfect for sharing
tips for making fluffy vegan cupcakes
- Allow your vegan buttermilk to thicken for 5-10 minutes. By combining the soy milk and apple cider vinegar, these will react and form your vegan buttermilk alternative. I always recommend using soy milk over other plant based milks for this.
- Self raising flour risky for achieving that gorgeous rise and fluffy sponge texture. I like to find a high quality, finely milled flour blend.
- Another key ingredient here is baking powder. This is really important in vegan baking, as plant based cakes can sometimes be a little more dense.
- Don’t over mix your batter! Like with most cake mixtures, you don’t want to go crazy and mix the batter to within an inch of it’s life!
- Something which I have recently been seeing great results with is allowing the batter to sit for 5 minutes before transferring to the cupcake cases. This allows the raising agents to react and the mixture will rise slightly.
- Finally, I like to place a cupcake case in every other mould. This allows more air to flow around the cakes and achieve a better rise whilst baking!
Lemon & Blueberry Cupakes
Super soft and fluffy vegan lemon & blueberry cupcakes
Servings: 7 cupcakes
Ingredients
Cupcakes
- 60 ml light and mild olive oil
- 125 g caster sugar
- 125 ml soy milk
- 1 tbsp apple cider vinegar
- 130 g self raising flour
- 100 g fresh blueberries
- 1 whole lemon zested
- Pinch salt
- 1 tsp baking powder
Frosting
- 250 g stick butter
- 300 g Icing sugar
- A few drops of pink food colouring
- 1 whole lemon zested
Instructions
- Preheat your oven to 180c fan and line a cupcake tray with paper liners.
- Combine your soy milk and apple cider vinegar together and mix to combine. Set this aside for a few minutes to thicken and form your vegan buttermilk.
- Meanwhile, rub the sugar and lemon zest together to infuse with all of the citrus flavour! Cream together your olive oil and sugar in a large mixing bowl to fully combine, them whisk in the buttermilk.
- Sift your dry ingredients, then fold the wet and dry mixture together. Carefully stir in the blueberries to evenly distribute the divide your batter between the cupcake cases. I like to use a 1/4 cup measure or large ice cream scoop to do this.
- Bake for 25 minutes until beautifully risen, then allow to cool completely on a wire cooling rack.
- For that delicious vegan buttercream, use an electric hand whisk or stand mixer to beat your room temperature butter until light and fluffy. Gradually add in the icing sugar and a dash of food colouring and continue to mix.
- Once your frosting is super thick and creamy, transfer this to a piping back and decorate each of your cupcakes with a generous buttercream swirl! Top with cute easter decorations and enjoy!
