Vegan Lemon Cupcakes with Coconut Whip Cream!
These Lemon Cupcakes are super light and fluffy! The Lemony Coconut Whip Cream makes for a light and refreshing dessert that isn’t overly sweet. In my opinion, these are perfect for spring or an Easter treat.
They’re also healthier than traditional cupcakes. These cupcakes are vegan, gluten-free, and refined sugar-free. The base is made with oat flour, which is naturally gluten-free and filled with fibre. I lightly sweetened the cupcakes and whip cream with maple syrup, which is a natural sweetener with the added bonus of additional nutrients. The coconut milk and coconut cream add some healthy fats making this dessert satisfying.
Keep these cupcakes stored in the fridge and let them come to room temperature just before serving. I have also tried freezing the cupcakes after frosting them with the whip cream and thawing them in the fridge overnight.
These Lemon Cupcakes are delicious paired with this Lemony Coconut Whip Cream.
For more dessert recipes, try my Chocolate Cupcakes or Mini Lemon Cheesecakes!
For more healthy recipes and nutrition tips, follow me on Instagram @livesimplyhealthy!
Lemon Cupcakes with Coconut Whip Cream
Ingredients
Cupcakes:
- 2 3/4 cups oat flour 2 3/4 cups oats ground into a fine flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
- 1/2 cup coconut milk the thin part from a chilled can of full-fat coconut milk
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
Whip Cream:
- Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part
- 4 teapoons lemon zest
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.
- In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.
- Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.
- Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely.
- To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.
- Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.
Notes
