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  • Writer's pictureMealsbymiri

(ad) Lemon and Blueberry Cupcakes

These vegan cupcakes are super fresh, tangy and sweet, and made in collaboration with my friends at Nature's Charm using their evaporated coconut milk and sweetened condensed coconut milk. The sweetened condensed coconut milk is perfect to add that extra bit of sweetness to the blueberry filling, and the evaporated coconut milk works perfect as a rich milk alternative in the cupcake batter. I really hope you give these delicious cupcakes a try and tag me @mealsbymiri on Instagram if you try this recipe out!


Cupcake base:

230g all purpose flour

160g granulted sugar

130g unsweetened soy milk

165g Nature's Charm evaporated coconut milk

85g neutral oil

40g lemon juice

Zest of one lemon

2tsp baking powder

0.5tsp baking soda

0.25 tsp fine table salt


100g frozen blueberries

1tsp cornstarch + 2tsp water

35g Nature's Charm sweetened condensed coconut milk


40g blueberries

250g vegan butter

725g powdered sugar

2tsp lemon juice


Zest your lemon and set aside. Combine soy milk and lemon juice and set aside to curdle into a vegan “buttermilk”. Mix flour, sugar, salt, baking powder and baking soda in a bowl. Add lemon zest and whisk again. Add all the curdled soy milk, evaporated coconut milk and oil and whisk to combine. Add to muffin liners in a cupcake tray and bake at 180C for about 15 mins until a toothpick inserted comes out clean. Leave them to cool completely.

To make the filling: add the blueberries to a saucepan and bring to a simmer. Lower the heat to low-medium. Combine cornstarch and water and slowly pour into the blueberry mixture while stirring. Take the saucepan of the heat and stir in condensed coconut milk. Set aside to cool.

To make the frosting: Thaw the blueberries and mash until fine. Alternatively you can run them through a mesh strainer to remove any lumps in the frosting. Whip butter and powdered sugar until fluffy, add in the mashed and/or strained blueberries as well as lemon juice. Whisk again until fluffy. Add the frosting in a piping bag in the fridge to set until ready to decorate the cupcakes. To assemble: Use an apple corer or large reusable straw to poke out a whole in the centre of the cupcakes and spoon in just enough filling to reach the top of the cupcake. You can tap the cupcake slightly on the counter to ensure no air pockets remain. Repeat until all the cupcakes are filled. Frost the cupcakes as desired and decorate with some fresh blueberries. Enjoy!

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