Vegan Gluten Free Lemon and Blueberry Cupcake Recipe

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This Vegan Gluten Free Lemon and Blueberry Cupcake recipe is a light, fluffy and packed with juicy blueberries in every bite. Fresh lemon flavour keeps them bright and refreshing, while a swirl of dairy-free lemon buttercream makes them perfect for spring, summer, birthdays or afternoon tea. Nobody will guess they’re both vegan and gluten free!

TL;DR

• Light and fluffy vegan and gluten free lemon cupcakes
• Bursting with fresh blueberries baked into every cupcake
• Topped with smooth dairy-free lemon buttercream
• Easy recipe using simple ingredients
• Perfect for birthdays, afternoon tea and spring or summer baking
• Ready in around 1 hour

Vegan Gluten Free Lemon and Blueberry Cupcake Recipe

Ingredients

For the Cupcakes

• Gluten free self raising flour
• Bicarbonate of soda
• Caster sugar
• Vegetable oil
• Soya milk
• Golden syrup
• Lemon extract
• Fresh blueberries

For the Lemon Buttercream

• Dairy-free butter block
• Icing sugar
• Lemon extract
• Fresh blueberries for decoration

How to Make Vegan Gluten Free Lemon and Blueberry Cupcakes

Start by preheating your oven and lining a cupcake tin with cases.

Mix the gluten free flour, bicarbonate of soda and sugar together before adding the vegetable oil, soya milk, golden syrup and lemon extract. Stir until you have a smooth batter.

Divide the mixture evenly between the cupcake cases and place three blueberries on top of each cupcake. As they bake, the berries sink into the sponge to create juicy bursts of fruit throughout.

Bake until the cupcakes are golden and cooked through, then leave them to cool completely.

For the buttercream, beat the dairy-free butter until smooth before gradually mixing in the icing sugar and lemon extract. Pipe generous swirls onto each cooled cupcake and finish with fresh blueberries.

Top Tips

• Use fresh blueberries for the best texture.
• Don’t overmix the batter once the wet and dry ingredients are combined.
• Allow the cupcakes to cool completely before icing.
• If your blueberries are particularly large, cut them in half before decorating.
• Chill the buttercream briefly if it becomes too soft for piping.

Serving Suggestions

These cupcakes are perfect for:

• Afternoon tea
• Spring and summer parties
• Baby showers
• Birthday celebrations
• Easter baking
• Picnics

They also pair beautifully with a cup of tea, fresh lemonade or iced coffee.

Storage

Store the decorated cupcakes in an airtight container in the fridge for up to 4 days. Bring them to room temperature for around 30 minutes before serving for the softest texture.

The un-iced cupcakes can be frozen for up to 3 months.

FAQs

Recipes Similar to Vegan Gluten Free Lemon and Blueberry Cupcake Recipe

• Gluten Free mini peach upside down cakes
• Gluten Free Raspberry Ripple Cupcakes
• Gluten Free Chocolate Cupcakes

Vegan Gluten Free Lemon and Blueberry Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour 

Vanilla sponge filled with bursting blueberries makes this tangy and sweet cupcake one of my favourites.

Ingredients

• For the Sponge

• 200g Gluten Free Self Raising Flour

• 1/2 tsp Bicarbonate of soda

• 125g Caster Sugar

• 60ml Vegetable Oil

• 200ml Soya Milk

• 40g Golden Syrup

• 1 tsp Lemon Extract

• 100g Blueberries

• For the Icing

• 250g Dairy Free Butter Block

• 500g Icing Sugar

• 1 tsp Lemon Extract

• 100g Blueberries

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with cupcake cases.
• With a hand or stand mixer, mix the gluten free flour, bicarbonate of soda and sugar.
• In a large jug combine the vegetable oil, soya milk, golden syrup and lemon extract.
• Pour the wet ingredients into the dry while mixing.
• Divide into the cupcake cases and put three blueberries on top of each cupcake (they will sink into the middle while baking).
• Bake for 20 minutes until golden (return to the oven for a couple of minutes if they are not golden on top). Allow to cool completely.
• For the Icing
• With a stand or hand mixer beat the dairy free butter block with the lemon extract until smooth.
• Sift in the icing sugar and mix until well combined.
• Use a piping bag with a large star tip to pipe roses onto each cupcake. Top with the blueberries.

Comments

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