Vegan lemon berry cupcakes
All posts, Cupcakes, Recipes, Vegan

Vegan lemon berry cupcakes

Serving Size:
12 cupcakes
Time:
1,5 h
Difficulty:
2/5

For the cupcake:

  • 2 cups / 5 dl all-purpose plain flour
  • 1 cup / 2.4 dl granulated sugar
  • 2 tablespoons lemon zest
  • 3 teaspoons baking powder
  • Pinch of salt
  • 1 cup / 2.4 dl dairy-free milk
  • ⅓ cup / 0.8 dl neutral-flavored oil
  • 3 tablespoons (45 ml) lemon juice
  • 1 teaspoon vanilla extract
    Vegan Lemon Buttercream Frosting
  • ¾ cup / 1.8 dl vegan butter, room temperature 4 cups / 9.6 dl powdere

Vegan Lemon Buttercream Frosting:

  • ¾ cup / 1.8 dl vegan butter, room temperature
  • 4 cups / 9.6 dl powdered sugar (adjust to taste)
  • 1-3 tablespoons lemon juice (to taste)
  • 1 teaspoon vanilla extract

Berry Curd:

  • 1 cup / 2.4 dl fresh or frozen blackberries and raspberries
  • ¼ cup / 0.6 dl granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (to thicken)

Directions

  1. Preheat the oven to 175°C (350°F). Line a cupcake tin with 12 cupcake liners.
  2. In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
  3. In another bowl, mix dairy-free milk, oil, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  5. Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a small saucepan, combine blackberries, sugar, and lemon juice over medium heat. Stir occasionally and cook until blackberries soften and release their juices.
  8. Use an immersion blender (or transfer to a regular blender) to puree the mixture until smooth. Strain through a fine-mesh sieve to remove seeds, if desired.
  9. Return the mixture to the saucepan, add the cornstarch mixture, and cook, stirring constantly, until the curd thickens (about 2-3 minutes). Remove from heat and let cool completely before filling the cupcakes.
  10. In a medium bowl, beat the vegan butter until smooth and creamy.
  11. Add powdered sugar in batches, mixing well after each addition. Adjust the sugar amount to taste.
  12. Stir in 1 tablespoon of lemon juice and the vanilla extract. Add more lemon juice as needed for flavor and consistency.
  13. Once the cupcakes have cooled, use a piping tip or small knife to make a hole in the center of each cupcake. Fill the holes with blackberry curd.
  14. Spread or pipe the lemon buttercream frosting over the top of each cupcake.