Lemon & Elderflower Cupcakes with Coconut Lemon Curd

These little lemon and elderflower cupcakes topped with creamy coconut lemon curd – such a delight and super easy to make. Light and fresh and delicious!
Vegan lemon & elderflower cupcakes with coconut lemon curd

Are you a chocolate or citrus dessert person? Not that I’m saying it’s either/or 😉

I love a rich dark chocolate truffle or a really zesty lemon dessert, usually involving coconut cream. Mmmm.

Here is my recipe for fluffy little lemon and elderflower cupcakes topped with creamy coconut lemon curd.

They are such a delight and super easy to make.

You can use shop bought vegan lemon curd if you can find it.

I wanted it to top with Elderflowers but couldn’t find any local, unfortunately. So, if you can find them, use them as the topping.

You can swap the coconut sugar for caster sugar for a lighter cupcake.

I love these little cupcakes, I hope you do too, Niki xx

The Recipe

Vegan lemon & elderflower cupcakes with coconut lemon curd

Lemon & Elderflower Cupcakes with Coconut Lemon Curd

These little lemon and elderflower cupcakes topped with creamy coconut lemon curd–such a delight and super easy to make. Light and fresh and delicious!
Prep time: 30 minutes
Cook time: 30 minutes
Makes 12 cupcakes
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Ingredients

For the cupcakes

  • Zest 3 lemons
  • 3 tbsp aquafaba
  • 220 ml almond milk
  • 80 ml vegetable oil of choice–I used rapeseed
  • 3 tbsp elderflower cordial
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 230 g plain flour
  • 65 g ground almonds
  • 75 g coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch sea salt

For the lemon curd

  • 1 1/2 tbsp cornflour
  • 1 tbsp water
  • Zest 2 lemons
  • Juice 1 1/2 lemons
  • 125 ml coconut cream
  • 3 tbsp maple syrup
  • 1 1/2 tbsp coconut oil
  • 1/2 tsp vanilla extract

For the toppings

  • 8 tbsp coconut yogurt
  • 3 tbsp lemon curd
  • Thyme or mint

Instructions

  • Preheat your oven to 180c
  • Mix the wet ingredients in large bowl, stir to combine.
  • Now mix the dry ingredients in another large mixing bowl, add the wet to the dry and stir to combine thoroughly.
  • Add 12 cases to your baking tray and dollop in the mixture–dividing between the 12 cases.
  • Bake on a medium heat from 20 to 22 minutes until cooked through. Then allow to cool.

To make the lemon curd

  • First, mix the cornflour and water in a small bowl. Stir very well and set aside.
  • Add all the filling ingredients to a small pan and briefly bring to a boil. Turn down the heat, add in the cornflour mix and stir well.
  • Simmer until the mix thickens. Set aside to cool.

To make the topping

  • Mix the coconut yogurt with the lemon curd. Make sure it’s freezing before topping the cupcakes. Ideally pop in the fridge for a while as it becomes firmer.
  • Top with fresh herbs and elderflowers (if you can find them).
Print Recipe

I'd love to hear your comments…

  • Kate Berkey
    6 years ago Reply

    I was looking for a cupcake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

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