Gluten-Free Vegan Lemon Blueberry Cupcakes - Rhian's Recipes (2024)

These Gluten-Free Vegan Lemon Blueberry Cupcakes aremoist and fluffy,sweet and fruityandslathered in a delicious “cream cheese” frosting! An adorable dessertto suit lots of occasions.

My Gluten-Free Vegan Lemon Blueberry Cake recipe has been so popular that I decided to make a cupcake version too. Here are some advantages of cupcakes over cakes:

• you get a higher frosting:cake ratio
• you can eat them without a plate or cutlery
• they can easily be frozen individually (without the frosting!) to be enjoyed at a later date
• they look cuteand pretty
• making a load of cupcakes for an event or occasion can be easier than making one giant cake!

These lemon blueberry cupcakes look adorable and delicate, so they’d be great not only for everyday eating, but also for entertaining, and all sorts of occasions like:

• birthdays
• brunches
• baby showers
• weddings
• Easter
• summer BBQs
• or anything else!

These cupcakes are honestly undetectably vegan and gluten-free, as well asrefined sugar free andrelatively healthy too.

The recipe for these cupcakes is made using my go-to sponge cake recipe: it requires just a handful of simple ingredients, one bowl, and is easily customisable. The batter is enhanced by zippy lemon juice and zest, and dotted with juicy, jammy blueberries.

For the frosting, you can use a cashew-based buttercream, but my favourite choice for these cupcakes is a vegan “cream cheese” frosting.

My fool-proof vegan cream cheese frosting is made using coconut whipped cream, tart and tangy lemon juice and maple syrup for sweetness.

Top tips for thefrosting:

• Make sure the cupcakes have cooled completelybefore applying the frosting, otherwise the frosting will melt.
• This frosting recipe yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a more generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting that I've listed in the recipe.

Substitutions you can make to the recipe:

• you can use any type of oil: coconut oil, olive oil or vegetable oil
• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
• for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds
• you can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free
• you can use either fresh or frozen blueberries
• if you're not into blueberries, you can substitute them with raspberries, blackberries or cherries
• if you can’t get hold of coconut milk for the frosting or are feeling lazy, you can use a thick coconut yogurt instead, which adds a lovely fermented flavour reminiscent of real cream cheese, as well as a ton of gut-friendly probiotics!

Equipment you'll need to make these Gluten-Free Vegan Lemon Blueberry Cupcakes:

• glass mixing bowl - for mixing the cupcake sponge batter
• measuring jug - formeasuring out the plant-based milk
• muffin/cupcake tin - for baking the cupcakes
• cooling rack- to leave the cupcakes to cool on before applying the frosting
• electric whisk - for whipping up thecoconut cream to make the vegan "cream cheese" frosting

How long do these Gluten-Free Vegan Lemon Blueberry Cupcakes keep for?

Although these cupcakes do taste best when fresh, they do keep well covered in the fridge for up to a few days. For super fluffy frosting, you should make it fresh just before serving, but frosted cupcakes will retain their shape and texture for a good few days.

More blueberry desserts:

• Blueberry Cheesecake
• Lemon Blueberry Scones
• Blueberry Banana Bread
• Lemon Blueberry Mug Cake
• Blueberry Muffins
• Blueberry Pie
• Lemon Blueberry Cake

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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