Vegan Blueberry Cupcakes with Dairy-free Frosting
The Best Vegan Blueberry Cupcakes with Dairy-free Frosting – Indulge in the delightfully delicious world of vegan blueberry cupcakes! This vegan blueberry cupcakes recipe is a dream come true for those seeking a guilt-free and dairy-free treat. With their simple preparation and heavenly flavors, these easy vegan blueberry cupcakes are a joy to make and an absolute crowd-pleaser.
These dairy-free blueberry cupcakes are packed with luscious blueberries, creating bursts of fruity goodness in every bite. The vegan cupcake recipe with blueberries ensures that you can enjoy this classic flavor combination without any animal products. Plus, they are eggless, making them suitable for those with dietary restrictions or allergies.
One of the best things about these vegan blueberry cupcakes is how healthy they are. Made with wholesome ingredients, they offer a nourishing alternative without compromising on taste. These moist vegan blueberry cupcakes will satisfy your cravings while keeping you on track with your wellness goals.
The combination of sweet, juicy blueberries and fluffy, moist cake is truly irresistible. These vegan blueberry cupcakes are the epitome of perfection, providing a burst of vibrant flavors that will leave you wanting more. Whether you’re a vegan or simply looking to explore dairy-free options, these cupcakes are sure to impress.
So, why wait? Treat yourself to these scrumptious, healthy vegan blueberry cupcakes today. You’ll discover a world of flavor and joy that will have you coming back for seconds. Get ready to indulge in the best vegan blueberry cupcakes that will make your taste buds dance with delight!
Best vegan cupcakes recipe ever
These Vegan Blueberry Cupcakes are one of my favorite cupcake recipes ever – and they’re all vegan. They are my go-to family favorite cupcake recipe without eggs!
This is such a great recipe for summer get-togethers and parties. They can be made in advance and you can easily switch the blueberries for your favorite berry. It works with all types of berries and it’s always a crowd pleaser whenever I make them.
Cupcakes are one of my favorite cakes. They are easy to make, and the portion sizes make them so practical – plus this cupcake recipe without eggs recipe creates cupcakes that also look amazing (and no one ever guesses that they are vegan).
For me, it’s important to make cakes that not only taste and look delicious but also pass the “no one would guess these are vegan” test.
There’s nothing better than a wonderful and spongy cake on a warm afternoon. We’re talking delicious, berry-filled, sweet, and spongy cupcakes that hits all the right spots. The frosting is creamy, cool, and buttery and brings out the sweetness in the cake.
I love these cupcakes and I could honestly eat them for breakfast (but I try to control myself).
In this vegan Blueberry cupcake recipe we’re covering
- Equipment needed to make blueberry cupcakes
- Tips and tricks for making the best dairy free blueberry cupcakes
- How to make the best plant based blueberry cupcakes with vegan frosting
- How to frost cupcakes without a tip
- Cupcake vs cake
- Delicious blueberry cupcake variations and add ins
- Faqs
What’s great about these cupcakes:
- They are so yummy, spongy, and loaded with berries
- Delicious and easy to make
- Can be frozen (Works best if you freeze them before decorating with frosting)
- The ideal party cake and also great for bake sales
- Kinda healthy
These delicious vegan blueberry cupcakes are also great for freezing…so you can make a batch and freeze them in case you ever get surprised visitors (the frosting is best when it’s fresh, though).
You can add any fruits or berries you want as a topping.
Equipment needed to make plant-based blueberry cupcakes
To make these dairy-free blueberry cupcakes, you’ll need the following equipment:
1. Mixing Bowls: Use large mixing bowls to combine the dry and wet ingredients separately.
2. Blender or Food Processor: You’ll need a blender or food processor to blend the ripe banana, soy milk, blueberries, and vegetable oil together until smooth.
3. Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure the ingredients, both in cups and grams.
4. Muffin cups Forms or Cupcake Liners: Prepare a muffin tin with muffin forms or cupcake liners to hold the cupcake batter.
5. Oven: Preheat your oven to 350°F (175°C) to bake the cupcakes.
6. Cooling Rack: After baking, place the cupcakes on a cooling rack to cool down to room temperature.
7. Piping Bag (optional): If you wish to pipe the frosting onto the cupcakes, a piping bag can be helpful. Otherwise, you can simply spread the frosting with a spatula.
With these basic baking tools, you’ll be well-equipped to make your dairy-free blueberry cupcakes. Happy baking!
What we’re working with today
Vegan Blueberry Cupcakes:
1. All-Purpose Flour: Provides structure and texture to the cupcakes. For a gluten-free option you can use a gluten-free flour blend to make the recipe gluten-free.
2. Sugar: Sweetens the cupcakes and adds moisture.
3. Vanilla Powder: Enhances the flavor of the cupcakes. You can also sub with vanilla extract, or scrape the seeds from a fresh vanilla pod and mix with a little sugar before adding to the cake batter.
4. Baking Powder: Acts as a leavening agent to help the cupcakes rise.
5. Baking Soda: Helps with the leavening process by creating a light texture.
6. Ripe Banana: Acts as a natural egg substitute and adds moisture to the cupcakes. Alternatively, you can substitute with a flax egg if you prefer.
7. Soy Milk: Provides moisture and helps bind the ingredients together. Alternatively, you can use almond milk, cashew milk, oat milk, vegan buttermilk, coconut milk, or your preferred non-dairy milk.
8. Blueberries: Adds bursts of juicy flavor and texture to the cupcakes.
9. Vegetable Oil: Provides moisture and helps make the cupcakes tender. You can use coconut oil, canola oil, avocado oil, sunflower oil, or your choice of vegetable oil. I don’t recommend using olive oil in this recipe as the olive oil adds a bitter taste to the cupcakes. Alternatively, you can use dairy free butter like almond butter or similar to make the vegan cupcakes oil-free.
Frosting:
1. Vegetable Margarine: Serves as a plant-based substitute for butter in the frosting.
2. Blueberries: Adds natural blueberry flavor and color to the frosting.
3. Lime Juice: Enhances the flavor of the blueberries and adds a tangy element.
4. Powdered Sugar: Sweetens the frosting and helps thicken it to a spreadable consistency.
By combining these ingredients, you’ll create delicious vegan blueberry cupcakes with a fluffy texture, fruity flavor, and a luscious blueberry frosting. Enjoy baking and indulging in these delightful treats!
Tips and tricks for making the best moist and delicious vegan blueberry cupcakes
Here are some tips and tricks to help you make the best dairy free blueberry cupcakes:
1. Use ripe bananas: Make sure your bananas are ripe and mashed well. Ripe bananas provide sweetness, moisture, and act as a natural binder in vegan baking.
2. Properly measure your ingredients: Accurate measurements are crucial for baking. Use measuring cups and spoons for dry ingredients and a liquid measuring cup for liquids to ensure the right balance in your batter.
3. Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough cupcakes. It’s okay if there are a few lumps; they will disappear during baking.
4. Use fresh or frozen blueberries: Fresh or frozen blueberries work well in cupcakes. If using frozen blueberries, avoid thawing them before adding them to the batter to prevent excessive bleeding of color.
5. Adjust baking time and temperature: Keep an eye on your cupcakes while baking. Oven temperatures can vary, so adjust the baking time accordingly. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are ready.
6. Allow cupcakes to cool completely: Let your cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents the cupcakes from becoming soggy and helps them set properly.
7. Frost just before serving: If you’re planning to frost your cupcakes, it’s best to do it just before serving to maintain freshness and appearance.
8. Experiment with frosting and decorations: Get creative with your frosting flavors and decorations. You can try different frostings like vegan cream cheese frosting or coconut whipped cream, and top with fresh blueberries, sprinkles, or edible flowers for an extra touch.
Remember, baking is a fun and creative process, so feel free to experiment and make adjustments based on your preferences. Enjoy baking your vegan blueberry cupcakes!
How to make the best Moist Vegan Blueberry Cupcakes
- 1. In a large bowl, combine flour, sugar, vanilla powder, baking powder, and baking soda.
- 2. Blend a ripe banana, dairy-free milk, blueberries, and vegetable oil in a blender.
- 3. Pour the banana mixture into the flour mixture and mix until smooth.
- 4. Spoon the batter into muffin forms, filling them halfway. Bake at 350°F (175°C) for 18-20 minutes.
- 5. Remove the cupcakes from the oven and allow them to cool.
Vegan blueberry cupcake frosting recipe
- Blend vegetable margarine, blueberries, and lime juice until smooth.
- 2. Add vanilla powder and gradually mix in powdered sugar until you achieve the desired consistency.
- 3. Transfer the frosting to a piping bag and decorate the cupcakes. Top with additional blueberries.
- By following these instructions, you’ll be able to make delicious vegan blueberry cupcakes with a flavorful frosting. Enjoy the process and the delightful results!
How to frost cupcakes without a tip
If you don’t have a piping tip, you can still frost cupcakes using a plastic bag as a makeshift piping bag. Here’s how:
1. Prepare the frosting: Start by making your frosting and transfer it to a bowl.
2. Prepare a plastic bag: Take a sturdy, resealable plastic bag (like a Ziplock bag) and fill it with the frosting. Don’t overfill the bag, as you need enough space to twist and hold it comfortably.
3. Cut the corner: Snip off a small corner of the plastic bag with scissors. The size of the cut will determine the thickness of the frosting stream, so start with a small cut and adjust as needed.
4. Frost the cupcakes: Hold the plastic bag in one hand and gently squeeze the frosting out through the cut corner. Use a circular motion starting from the outer edge, working your way toward the center of the cupcake.
5. Smooth the frosting: After piping the frosting, you can use a butter knife or an offset spatula to smooth and spread the frosting evenly on top of the cupcakes.
While using a piping tip can create more defined designs, frosting cupcakes with a makeshift piping bag is a convenient and effective way to add frosting without specialized equipment. Practice a bit, and you’ll be able to achieve beautiful cupcakes without a tip!
Cupcake vs cake
Cupcakes and cakes are both delightful treats, but they differ in some key aspects:
Size: Cupcakes are smaller individual portions, typically made in a cupcake/muffin pan and served in cupcake liners. Cakes are larger and usually baked in round, square, or rectangular pans, then sliced into servings.
Presentation: Cupcakes are often individually decorated with frosting, sprinkles, or other toppings. They can be arranged in a cupcake tower or displayed on a dessert table. Cakes, on the other hand, are typically frosted on top and around the sides for a more unified appearance.
Portability: Cupcakes are convenient for individual servings and easy to transport. They can be enjoyed on the go or packed in lunchboxes. Cakes, due to their larger size, may require more care and a sturdy carrier for transportation.
Baking Time: Cupcakes generally require less baking time than cakes due to their smaller size. They bake faster and can be a great option for quick treats or when you’re short on time.
Variety: Both cupcakes and cakes come in a wide range of flavors and varieties. However, cupcakes often offer more variety in terms of flavor combinations, fillings, and frosting options since they can be individually customized.
Occasions: Cupcakes are popular for birthdays, parties, and events where individual servings are desired. Cakes are commonly associated with celebrations such as weddings, anniversaries, and larger gatherings.
Ultimately, the choice between cupcakes and cakes depends on personal preference, the occasion, and the desired presentation. Both options offer a delightful sweet experience, so whether you go for a cupcake or a cake, it’s sure to be a tasty treat!
Delicious blueberry cupcake variations and extras
There are numerous delicious variations and extra flavors you can add to vegan blueberry cupcakes to enhance their taste and create exciting flavor combinations. Here are some ideas:
1. Lemon Blueberry: Add the zest of a lemon to the cupcake batter and a small amount of lemon juice. The citrusy flavor complements the blueberries wonderfully.
2. Almond Blueberry: Add a splash of almond extract to the cupcake batter for a subtle nutty flavor that pairs well with blueberries.
3. Coconut Blueberry: Fold in shredded coconut into the cupcake batter for a tropical twist. You can also top the cupcakes with coconut-flavored frosting.
4. Cardamom Blueberry: Incorporate ground cardamom into the cupcake batter to add a warm and aromatic flavor that complements the sweetness of blueberries.
5. Cinnamon Blueberry: Mix ground cinnamon into the cupcake batter for a comforting and cozy flavor combination.
6. Orange Blueberry: Substitute some of the soy milk with freshly squeezed orange juice and add a hint of orange zest to infuse the cupcakes with a refreshing citrus flavor.
7. Lavender Blueberry: Add a touch of culinary lavender to the cupcake batter for a delicate floral note that complements the blueberries.
8. Matcha Blueberry: Incorporate matcha powder into the cupcake batter for a unique earthy flavor and vibrant green color. The bitterness of matcha pairs well with the sweetness of blueberries.
Feel free to experiment with these variations and adjust the ingredient quantities according to your taste preferences. Enjoy exploring different flavor combinations to create your perfect vegan blueberry cupcakes!
FAQs – Plant based Blueberry Cupcakes
Vegan blueberry cupcakes can be easy to make, especially with the right recipe and ingredients. They often involve plant-based substitutes for eggs, dairy, and other animal products. With proper instructions and some practice, you can create delicious vegan blueberry cupcakes
Common egg substitutes in vegan baking include mashed bananas, applesauce, flaxseed or chia seed mixed with water (known as a “flax egg” or “chia egg”), or commercial egg replacers. These alternatives help bind the ingredients together and provide moisture.
Yes, you can use frozen blueberries in vegan blueberry cupcakes. It’s best to use them directly from the freezer without thawing, as thawed blueberries can release excess moisture and potentially affect the texture of the cupcakes.
Yes, you can make gluten-free vegan blueberry cupcakes by using gluten-free flour blends or alternative flours like almond flour, rice flour, or oat flour. Be sure to check that all the ingredients you use, including baking powder and other additives, are also gluten-free.
Blueberry cupcake storage
There are various options for vegan frosting, such as vegan buttercream made with vegetable margarine, vegan cream cheese frosting, coconut whipped cream, or dairy-free ganache. These frostings can be flavored and sweetened to your preference.
Vegan blueberry cupcakes can be stored at room temperature in an airtight container for 2-3 days. If frosted, you may want to refrigerate them to maintain the freshness of the frosting. Bring them to room temperature before serving.
Yes, you can freeze vegan blueberry cupcakes. Place them in an airtight container or freezer bag, and they can be frozen for up to 3 months. Thaw them at room temperature when you’re ready to enjoy them.
Remember, specific recipes may have variations, so it’s always best to refer to the recipe instructions and guidelines provided.
Baking FAQs
Yes, it is safe to put paper liners in the oven. Cupcake liners are designed to withstand the heat of baking and help keep the cupcakes or muffins from sticking to the pan. They act as a protective barrier between the batter and the baking pan.
When using paper cupcake liners, make sure they are made from greaseproof or oven-safe paper. Place the liners in the cupcake/muffin pan, fill them with batter, and then bake them in the oven according to the recipe instructions. The liners will hold their shape and keep the cupcakes or muffins intact while baking.
Using cupcake liners also makes it easier to remove the baked goods from the pan and provides a decorative element to your cupcakes. Enjoy baking with your paper cupcake liners!
The amount of cake batter needed for cupcakes depends on the size of the cupcakes you want to make. As a general guideline, you can use about 1/4 to 1/3 cup of batter per standard-sized cupcake.
The size of an ice cream scoop for cupcakes can vary depending on personal preference and the desired cupcake size. However, a common ice cream scoop size used for cupcakes is around 1.5 to 2 tablespoons (approximately 0.75 to 1 ounce or 22 to 30 milliliters). This size scoop will typically yield standard-sized cupcakes.
If you prefer larger cupcakes, you can use a larger ice cream scoop, around 3 tablespoons (approximately 1.5 ounces or 45 milliliters) or more.
Ultimately, the size of the scoop you use will determine the size of your cupcakes, so choose one that aligns with your preferences and baking needs.
Cupcake baking Troubleshooting
If you don’t have a cupcake pan, you can still make cupcakes using alternatives like muffin liners or makeshift molds. Here’s how:
1. Muffin Liners: Line a baking sheet with muffin liners. Place the liners on the sheet, and then pour the cupcake batter into each liner, filling them about two-thirds full. Make sure to leave some space between each liner to allow the cupcakes to expand while baking.
2. Foil or Parchment Paper: You can create makeshift molds by shaping squares of foil or parchment paper into small cups. Place these makeshift molds on a baking sheet and fill them with cupcake batter.
3. Ramekins or Oven-Safe Cups: If you have ramekins or oven-safe cups, you can use them as cupcake molds. Grease the ramekins/cups lightly, and then fill them with the cupcake batter, leaving some space for expansion.
4. Loaf Pan: You can also use a loaf pan to make cupcake bars. Grease the pan and pour the cupcake batter into it. After baking, you can slice the baked batter into cupcake-sized portions.
Remember to adjust the baking time accordingly since the cupcakes may bake faster or slower in alternative molds. Keep an eye on them and use a toothpick to check for doneness (insert it into the center of a cupcake – if it comes out clean or with a few moist crumbs, they’re ready). Enjoy your homemade cupcakes!
Cupcake sizes
– Standard-sized cupcakes: Fill each cupcake liner about two-thirds (2/3) full with batter, which is approximately 1/4 to 1/3 cup of batter.
– Mini cupcakes: For mini cupcakes, use about 1 to 1.5 tablespoons of batter per cupcake. The liners should be filled about two-thirds (2/3) full.
Keep in mind that these measurements are approximate and may vary based on your specific recipe and preference. It’s always a good idea to follow the instructions in your recipe for the recommended amount of batter per cupcake.
Cupcake Storing tips and tricks
How to store cupcakes: To store cupcakes overnight and keep them fresh, follow these steps:
1. Allow the cupcakes to cool completely: Let the cupcakes cool down to room temperature before storing them in an airtight container. If you store them while they’re still warm, condensation may form and make the cupcakes soggy.
2. Transfer to an airtight container: Place the cupcakes in an airtight container to protect them from air exposure, which can dry them out. Make sure the container is large enough to accommodate the cupcakes without squishing or damaging their decorations.
3. Layer with parchment paper or cupcake liners: If you have multiple layers of cupcakes in the container, place a sheet of parchment paper or cupcake liners between the layers to prevent them from sticking together.
4. Store at room temperature: Keep the container of cupcakes at room temperature, away from direct sunlight and heat sources. Avoid refrigerating the cupcakes, as the cold temperature can cause them to dry out.
5. Avoid stacking or heavy pressure: Be careful not to stack other items on top of the cupcakes or apply excessive pressure, as this can damage their shape and decorations.
By storing the cupcakes in an airtight container at room temperature, they should stay fresh overnight. However, for longer storage, it is recommended to refrigerate or freeze them, depending on your preference and the specific cupcake recipe.
Storing cupcakes with frosting
How to store cupcakes: When storing cupcakes with frosting, you’ll want to take a few extra steps to ensure the frosting stays intact and the cupcakes remain fresh. Here’s how to store cupcakes with frosting:
1. Allow the cupcakes to cool completely: Let the cupcakes cool down to room temperature before storing them. If the cupcakes are still warm, the frosting may melt or become runny.
2. Protect the frosting: Place a sheet of plastic wrap or aluminum foil loosely over the top of the cupcakes, ensuring that it doesn’t come into direct contact with the frosting. This will help prevent the frosting from sticking to the covering.
3. Use an airtight container: Transfer the cupcakes to an airtight container that is tall enough to accommodate the height of the frosting without smudging or damaging it. Make sure the container has a secure lid to maintain freshness.
4. Keep them refrigerated: Store the cupcakes with frosting in the refrigerator. The cooler temperature will help preserve the frosting and prevent it from melting or becoming too soft. However, keep in mind that some frostings, such as cream cheese frosting, may firm up in the refrigerator.
5. Avoid stacking or heavy pressure: Be careful not to stack other items on top of the cupcakes or apply excessive pressure, as this can damage the frosting’s appearance.
6. Bring to room temperature before serving: When you’re ready to enjoy the cupcakes, allow them to come to room temperature before serving. This will help the frosting soften and bring out the best texture and flavor.
By following these steps, you can store cupcakes with frosting and keep them fresh and visually appealing for a longer period of time.
Blueberry cupcake storage guides
Blueberry cupcakes typically last for about 3 to 4 days when stored in the fridge. Make sure to keep them in an airtight container to maintain freshness.
To keep blueberry cupcakes moist, follow these tips:
1. Don’t overbake: Avoid overbaking the cupcakes, as it can dry them out. Check for doneness using a toothpick – if it comes out with a few moist crumbs, they are done.
2. Use oil: Instead of butter, use vegetable oil in the recipe. Oil tends to keep cupcakes moister for a longer period.
3. Add yogurt or sour cream: Incorporate yogurt or sour cream into the batter to add moisture and richness to the cupcakes.
4. Fresh blueberries: If possible, use fresh blueberries in the cupcakes. They will release some moisture as they bake, keeping the cupcakes moist.
5. Avoid overmixing: Mix the batter until just combined. Overmixing can lead to tough cupcakes.
6. Store properly: Store the cupcakes in an air-tight container at room temperature or in the fridge to retain moisture.
7. Frosting: If you plan to frost the cupcakes, consider doing so just before serving. Frosting can help seal in moisture.
By following these tips, you can enjoy delicious and moist blueberry cupcakes for a longer time.
Cupcake recipe troubleshooting
Cupcakes can sink in the center due to a few common reasons:
1. Underbaking: If cupcakes are not baked long enough, the center may remain undercooked and collapse once they cool. Make sure to follow the baking time in the recipe and use a toothpick to check for doneness.
2. Too much leavening agent: If you use too much baking powder or baking soda, the cupcakes may rise too quickly and then collapse during cooling.
3. Opening the oven door too soon: Avoid opening the oven door before the cupcakes have set. Sudden temperature changes can cause them to sink.
4. Overmixing: Overmixing the cupcake batter can lead to excessive air incorporation, causing them to rise rapidly and then fall in the center as they cool.
5. High altitude baking: At high altitudes, lower air pressure can impact baking, causing cupcakes to rise too quickly and then sink.
6. Oven temperature fluctuations: Inconsistent oven temperature or an oven that is too hot can affect cupcake structure, causing them to sink.
To prevent sinking cupcakes, ensure you accurately measure ingredients, follow the recipe, and pay attention to baking time and oven temperature. Additionally, avoid overmixing the batter and try not to open the oven door until the cupcakes are mostly set.
Are you looking for more delicious vegan cakes and desserts?
- Vegan blueberry muffins
- One bowl vegan brownies
- Vegan saffron bread
- Vegan cinnamon apple muffins
- Chocolate summer cake
- The ultimate blueberry cookies
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Vegan Blueberry Cupcakes with Vanilla Frosting
Ingredients
Cupcakes
- 1½ cup (187.5 grams) All Purpose Flour
- 2/3 cup (133.33 grams) Sugar
- 1 tsp Vanilla Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 Ripe Banana
- 0.4 cup (94.64 milliliters) Soy Milk
- 1½ cup (187.5 grams) Blueberries
- 1/4 cup (59.15 milliliters) Vegetable Oil
Frosting
- 1/4 cup (59.15 milliliters) Vegetable Margarine
- 1 cup (125 grams) Blueberries
- Juice from ½ Lime
- 1.3 cup (162.5 grams) Powdered Sugar
Instructions
Cupcakes:
- In a large bowl, combine flour, sugar, vanilla powder, baking powder, and baking soda.
- Blend a ripe banana, soy milk, blueberries, and vegetable oil in a blender.
- Pour the banana mixture into the flour mixture and mix until smooth.
- Spoon the batter into muffin forms, filling them halfway. Bake at 350°F (175°C) for 18-20 minutes.
- Remove the cupcakes from the oven and allow them to cool.
Frosting:
- Blend vegetable margarine, blueberries, and lime juice until smooth.
- Add vanilla powder and gradually mix in powdered sugar until you achieve the desired consistency.
- Transfer the frosting to a piping bag and decorate the cupcakes. Top with additional blueberries.
- By following these instructions, you’ll be able to make delicious vegan blueberry cupcakes with a flavorful frosting. Enjoy the process and the delightful results!
Recipe originally published April 25, 2019
Recipe updated July 29, 2023
