Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting

These Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting are sooo dreamy. They are moist and have the perfect crumb with a bit of poppy seed crunch and they’re bursting with lemon flavour. To maximise the lemon flavour, these cupcakes have lemon juice, lemon zest, AND a vegan lemon curd filling. To top it all off they have delicious whipped coconut frosting. They’ve got it all. YUM.

Frosting Alternatives

These Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting are a delightful summer treat. The vibrant lemon with the poppy seed flavour is such a delicious combination that these cupcakes don’t even need frosting really, but if you feel like a fancier treat the coconut frosting really elevates these cupcakes. They can be topped with simple whipped coconut cream, or you can also use this recipe for coconut buttercream frosting.

These Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting are just as delicious as they are cute. They are perfect for when you want a simple and tasty treat that still feels fancy. If you’d rather make a lemon poppy seed loaf cake instead of cupcakes, you can bake my recipe for a Vegan Lemon Poppy Seed Loaf Cake which is just as delicious!! Let me know what you think of this recipe! Enjoy! 🙂

Lemon Poppy Seed Vegan Cupcakes with Coconut Frosting

by Baking Me Healthy

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Dessert

Cuisine Plant Based, Vegan

Servings 10 cupcakes

Ingredients

  

Lemon Poppy Seed Cupcake

• 1 tbsp chia seeds
• ¾ cup oat milk
• ¼ cup coconut cream*
• 3 tbsp fresh lemon juice
• 1 ½ tsp pure vanilla extract
• ⅓ cup coconut oil, soft room temperature
• ⅔ cup granulated sugar (140 g)
• 156 g all purpose flour
• ⅓ cup almond flour
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tbsp poppy seeds
• 2 tbsp lemon zest

Filling

• vegan lemon curd

Whipped Coconut Cream Topping

• 1 can coconut cream chilled overnight**
• 1 tsp vanilla powder
• powdered sugar as much as needed

Instructions

 

• Preheat the oven to 180 degrees celsius.
• Whisk the chia seeds together with oat milk, coconut cream, vanilla and freshly squeezed lemon juice. Set aside to thicken.
• Rub the lemon zest in your fingers with the sugar to bring out the lemon flavour.
• Cream the soft coconut oil and sugar together. Then mix it in with the chia mixture.
• Combine the rest of the dry ingredients now, flour, baking soda, baking powder, poppy seeds, zest, and salt.
• Combine the wet and the dry mixtures together, stirring gently and only just until combined. It's important not to over-mix.
• Pour the batter into muffin forms and bake for approximately 20-22 minutes depending on your oven. They should be lightly golden brown when done, you can test a muffin with a knife and it should almost come out clean.
• When the cupcakes have cooled, make a small indent in the cupcakes and drop a dollop of vegan lemon curd in the hole.
• Then whip the coconut cream and add the vanilla powder and powdered sugar until you've got the desired taste and texture. To make the coconut cream have a thicker texture you can add more powdered sugar.
• Top the muffins with the coconut cream, toasted coconut flakes, and optional lemon zest for extra pretty garnish. Best served immediately. Store leftovers in the fridge. Enjoy!

Notes

*I’ve used thick coconut cream, the thickened part of a can of coconut milk, and coconut yogurt, all work for this recipe!

**To make the whipped coconut cream topping it’s imperative the can of coconut cream has been chilled properly, preferable 24 hours or at least overnight. This allows for the whipped topping to best hold it’s shape when whipped. Only the thickened part of the coconut cream is to be used, not any of the runny coconut water/milk. 

Keyword coconut, cupcake, lemon, lemon curd, lemon poppy seed, plant based, vegan

More Similar Recipes on the Blog: