Fluffy, moist, lemon-y cake packed with juicy and sweet blueberries and topped with creamy vanilla cream, these Lemon Blueberry Cupcakes are one of my most beloved creation. They are gluten-free, vegan, and so delicious!
Preheat the oven to 176°C / 350°F. Line a 6-cup muffin tray with liners.
Make the ‘buttermilk:’ Mix the lemon juice and soy milk in a bowl or a jar. Set it aside.
Mix the dry ingredients: To a big bowl, add oat flour, almond flour, sugar(s), baking powder, baking soda, and salt. Zest one lemon into the bowl. Use a fork or whisk to mix everything together evenly.
Add the wet ingredients: To the dry mixture, add coconut oil, lemon juice, and the ‘buttermilk’ we made earlier. Whisk until everything is incorporated. Gently fold in the blueberries. Be careful not to burst or squash them.
Bake: Divide the batter into a 6-cup muffin tray with liners inserted. Bake in the preheated oven at 176°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes sit in the muffin tray for 20 minutes before transferring them to a wire rack to cool completely.
To make the Vanilla Cream
Blend everything: Drain out the water from the cashews and give them a rinse. Then add them to a blender, along with maple syrup, coconut oil, vanilla extract, and soy milk. Blend all together until smooth. Let the mixture sit in the fridge for 3 hours, or until it’s set.
Assemble
Transfer the cream into a pipping bag with a nozzle inside. Add the frosting on top of the cupcakes, or just spread on top as it’s equally delicious (wink wink).
You can add more fresh blueberries on top for extra flavor or aesthetic value. Enjoy!
Video
Notes
*Vanilla Cashew Cream Frosting: Because this frosting needs at least 2–3 hours to set, I recommend you can make it first, then make the cupcakes. Also, please be noted that this frosting is different from regular frosting made from (vegan) butter. The texture is runnier, so they cannot stay at room temperature for too long without collapsing down.
Storage: Store the cupcakes and the vanilla cream in different containers. The cupcakes can stay at room temperature for 1–2 days depending on the storage environment. Or they can be frozen up to 2 weeks. For the cream, store it in the fridge and consume within 4 days.