Lemon Blueberry Cupcakes with Lemon Frosting

Lemon and blueberries...  A classic combination and reminds me of early summer.  Delicious lemon “pound cake” with a layer of fresh blueberries and creamy lemon frosting and it’s vegan.  This is a great cake recipe, I’ve doubled it for layer cakes, substituted lime, pink grapefruit  or orange... Works great with all!  
When I was catering in 2004 there were no vegan bakeries or cupcake shops, we did it all in house.... Birthday cakes for kids with allergies, vegan weddings, bridal and baby showers, I alway took great pride in saying “sure we can do that!” and then hanging up and thinking how am I going to do that....There were lots of long nights, tear and cakes ending in the trash but you can’t give up and you learn from your mistakes and at this point after twelve years  I think I could make any dessert vegan and taste just as delicious as the original.  I hope you like this one.


Print Recipe!

Lemon Blueberry Cupcakes with Lemon Frosting




Makes 12 standard size cupcakes


Preheat oven to 350 degrees, bake for 18 to 22 minutes or until toothpick comes out clean.


Ingredients
1/2 cup coconut oil
1/3 cup dairy free milk of your choice, (I use coconut milk beverage)
1 cup sugar
zest of 1 lemon
1 Tbsp. white vinegar
1 tsp. vanilla
1/3 cup lemon juice, about 2 lemons
1 1/ cup AP Flour
1 tsp. baking soda
1/2 tsp. salt
1 cup blueberries


Directions
Preheat oven to 350
  • In a medium bowl sift flour, baking soda and salt, set aside.
  • In the bowl of your mixer add coconut oil, coconut milk,  sugar, vinegar, vanilla, lemon juice and zest.  Beat on medium low until combined, about 2 minutes.  Don’t worry coconut oil will blend in when you add the flour.
  • Add flour mixture and blend until just combined, careful not to overmix the batter.
  • Line cupcake tin with cupcake liners.

TIP: I use a .82 oz  scooper  (purple handle) from the restaurant supply store, a great place to shop for anyone who loves to cook.  Most times you get a better product for a cheaper price.   Two levelled scoops fill a standard sized cupcake tin perfectly.
  • Scoop 1 scoop or 1 large spoonful in each cupcake tin, top with 5-6 blueberries in a layer.  Then add one more scoop or spoonful of batter so each cupcake is ⅔ full.  
  • Place 1 blueberry on top.
  • Place cupcake tin in upper part of oven and bake for 18 to 22 minutes until they are golden in color and a toothpick inserted comes out clean.
  • Remove from oven and place cupcake tin on wire rack for 10 minutes to cool.
  • After 10 minutes remove cupcakes from pan and finish cooling on wire rack.  
  • Frost when cupcakes have cooled completely.



Lemon Frosting

Ingredients
4 oz Toffutti cream cheese (1/2 tub)
1/4 cup Earth Balance butter
1/2 Tbsp. lemon juice
1 tsp. vanilla
2 1/4 to 2 1/2  cups confectioners sugar


Frosting for 12 cupcakes

Directions
  • Cream together Toffutti and Earth Balance in medium size bowl until smooth with whisk attachment.
  • Add lemon juice and vanilla and blend.
  • Sift confectioners sugar and add to mixing bowl and blend until smooth.
  • Cover with plastic wrap and refrigerate for at least an hour.  
  • Fill  pastry bag with chilled frosting and pipe frosting on cooled cupcakes.
  • Garnish with blueberry and lemon zest.

Here's how I did it!


Coconut oil and coconut oil
Zest lemon and juice 1/3 cup


Add vinegar

Add vanilla and lemon juice

Add coconut milk, oil, zest and sugar


Scoop 1 scoop or 1 large spoonful in each cupcake tin, top with 5-6 blueberries in a layer.
Add one more scoop or spoonful of batter so each cupcake is ⅔ full.  
Place 1 blueberry on top.


Bake for 18 to 22 minutes until they are golden in color and a toothpick inserted comes out clean


Remove cupcakes from pan and finish cooling on wire rack
Cream together Toffutti and Earth Balance together Add lemon juice and vanilla and blend
Sift confectioners sugar and add to mixing bowl and blend until smooth.


Zest lemon for garnish

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