There is something truly special about the combination of zesty lemon and sweet, juicy blueberries. These Vegan Gluten Free Lemon and Blueberry Cupcakes are a perfect balance of tart and sweet. They have a light, fluffy sponge bursting with blueberries and topped with a silky lemon icing. They are the ultimate treat for any occasion. Whether you are hosting a gathering, celebrating a special moment, or just indulging in a little afternoon baking.
Creating delicious bakes without gluten, dairy, or eggs might sound like a challenge, but with the right ingredients, it is easier than ever to achieve soft, moist cupcakes that everyone will love. For the perfect texture and rise, I use Doves Farm Gluten Free Self-Raising Flour Blend. A ready made gluten free flour blend gives these cupcakes a light and airy structure without any grittiness. To keep them entirely dairy free, Stork Baking Block is my go to for the icing. I find it is the best at creating a smooth and creamy finish that pairs beautifully with the zingy lemon flavour.
The sponge itself is flavoured with a good quality lemon extract, bringing a bright citrusy freshness to every bite. As the cupcakes bake, the blueberries soften and burst, creating little pockets of natural sweetness throughout the cake. The lemon icing on top is light, tangy, and just the right amount of sweet, making it the perfect finishing touch. Of course, a few extra fresh blueberries on top add both a pop of colour and a juicy, fruity garnish.
These vegan gluten free lemon and blueberry cupcakes are so easy to make. Not only are they naturally dairy free, egg free, and gluten free, but most importantly, they taste absolutely divine. Whether you follow a plant based or gluten free diet or just love a good lemon and blueberry treat, this recipe is bound to be a favourite.
If you enjoyed this recipe why not try some of my other vegan and gluten free recipes –
- or for an Easter treat try these Chocolate Nest Cupcakes.
Vegan Gluten Free Lemon and Blueberry Cupcakes
Difficulty: Easy12
servings40
minutes20
minutes1
hourVanilla 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.