This cute vegan cupcakes with coconut cream and blueberries are just a dream! They are fluffy, sweet, the cream on top is delicious with the coconut flavor, they are kind of fresh because the cream is really light.

It is impossible to eat just one! After trying one of this vegan cupcakes with coconut cream and blueberries you´ll definitely want to have another one…I love how easy yet delicious is to prepare the cream.


1/4 cup almond milk

1 cup rye flour

1 tsp baking powder

1 tsp vanilla extract

1/4 cup maple syrup

2 tbsp coconut oil

2 drops of lemon oil or 2 tbsp of lemon juice

ingredients for the toppings:

1 can of coconut cream

1 tsp maple syrup

1/2 cup blueberries

total time: 40 minutes

serving size: 6 serves


We are going to start by making the cupcake. In a blender or in a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemon.

For this recipe, I use a mold to make 6 cupcakes, pour the mixture in the mold. Bake at 200ºC for 15 minutes, until the cupcakes are a bit golden. You´ll make 6 cupcakes.

To make the cream of the cupcakes, In a bowl whisk the coconut cream with the maple syrup. Use just the solid part of the coconut cream, don´t use the water, this is really important.

Pour the cream in a pastry bag and top the cupcakes with the cream, then add some blueberries. Enjoy! 🙂

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