Vegan Lemon Blueberry Cupcakes (Gluten-Free)

12 Servings
42 min

Possibly the most moist cupcake you'll ever taste! The lemon cupcake with blueberry accents are a perfect combination any time of the year.

I saw a photo on Instagram of an oh-so-pretty lemon blueberry dessert. It was adorable and sounded delicious. Unfortunately though, it wasn't gluten-free. As I try to keep my recipes vegan (if possible, I'm not super strict) and gluten-free, I set out to make my own lemon blueberry cupcakes.

What I concocted is the most MOIST and light cupcake ever. Almost too light as I have no problem eating a few of these babies in a sitting (not good, but so good at the same time)!

As a test (probably not smart), I made a batch for the annual Teacher's Appreciation Lunch at my daughter's school. It was confirmed! Whether you're vegan or try to eat gluten-free, it doesn't matter. These are a WINNER!!

I hope you enjoy them as much as we do! xoxo, Ali.

Finding delicious desserts that have less guilt is one of my constant quests! Here, this recipe answers the call. Lemon, blueberry, most, just sweet enough, all-2in-all it's perfection!

Ready for cooling and then, ahhhh ... the icing!

Hello, cutie pie ... or cutie cupcake, lol! Yum!!

Vegan Lemon Blueberry Cupcakes (Gluten-Free)
Recipe details
  • 12  Servings
  • Prep time: 20 Minutes Cook time: 22 Minutes Total time: 42 min
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  • 1/2 cup Coconut Oil
  • 1 cup + 1 tbsp Almond Milk (Unsweetened)
  • 5 tbsp Lemon Juice
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt (Fine)
  • 1 cup Almond Flour
  • 1 cup Gluten-Free Flour
  • 2 tsps Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 cup Blueberries (small)
  • 1/2 cup Butter (Vegan, Cubed)
  • 1/3 cup Shortening (Vegan)
  • Coconut Milk (Full Fat, Canned)
  • 2 tbsp + 1 tsp Lemon Juice
  • 1 cup Powdered Sugar
  • 1 cup Tapioca Flour
Chill Coconut Milk overnight.
Preheat oven to 350°.
Sift together Sea Salt, Almond Flour, Gluten-Free Flour, Baking Powder, and Baking Soda. Set aside.
Melt the Coconut Oil (I use the microwave) and then add to Almond Milk, Maple Syrup, Lemon Juice, and Vanilla.
Add dry ingredients in parts. The batter will seem too wet but it will almost magically thicken up within a few moments.
Fold in blueberries. You can also add the blueberries after the batter has been put into cupcake liners so you know each one has an equal amount of blueberries. They don't do well if one ends up with too many blueberries.
Using an ice cream scoop, fill the cupcake pan so each liner is about ⅔ full.
Bake for 22 minutes. Leave in pan for 5 minutes then remove too cool completely on rack. Don't ice until COMPLETELY cool!
Make Coconut "Sour Cream". Take Coconut Milk out of the refrigerator and drain coconut liquid from the cream by opening the can from the bottom. Mix the cream with 2 tbsp Lemon Juice until smooth. Set aside.
In a food processor, puree the blueberries with 1 tsp Lemon Juice. Set aside.
Whip together the butter (cold and cubed) and shortening until smooth.
Add 1 ½ tbsp of the Coconut "Sour Cream". The remaining can be stored in the refrigerator for up to 2 weeks and used for another yummy baking project, such as our Spice Cupcakes.
Add fruit puree. Mix until smooth.
Add Powdered Sugar and Tapioca Flour in parts. More or less depending on personal preference.
Chill until the cupcakes are completely cooled and ready for frosting.
Pipe or spread onto cupcakes and top with a few more blueberries for garnish.
Allison O'Dell
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