Surprise mom this Mother's Day with these beautiful Vegan Blackberry Lime Cupcakes with Hydrangea Frosting! Who needs a bouquet of flowers when you can have a bouquet of cupcakes?
Hello friends and happy Thursday! Mother's Day is coming up soon {it's already this Sunday!}, so I have a sweet treat today that is perfect for celebrating. These Vegan Blackberry Lime Cupcakes are soft and delicious, and topped with a fun hydrangea-inspired frosting! Whether you're making these cupcakes to celebrate mom or just because, you are sure to fall in love. The tart blackberries and zesty lime work perfectly with the vanilla cake batter and frosting to deliver a perfectly balanced little cakes!
So, funny story as to how these blackberry lime cupcakes came around. I was shooting for this week's #VeganBakingBasics, and spoiler alert - we are decorating cupcakes! I was showing different ways on how to use a star tip, and one of the ways I've never really decorated a cupcake before is like these - by making small dollops that look like little flowers. I didn't love the effect with plain white frosting, but I just knew it would look amazing with some purpley-blue frosting and... I had to make it happen! I absolutely love the hydrangea frosting on these little cuties. Who needs a bouquet of flowers when you can have a bouquet of cupcakes!
How do I make these blackberry lime cupcakes at home?
The order of operations to make these cupcakes is incredibly simple! This recipe for blackberry lime cupcakes actually follows the same blueprint of the basic white cake I shared last week!
- First, you combine your flour, sugar, baking powder, baking soda, salt, and vegan butter in a stand mixer bowl. Mix together until butter is incorporated and sandy.
- In a separate bowl, mix up the wet ingredients - flax egg, lime juice, nondairy milk, oil, and vegan yogurt.
- Stir it all up until cake batter forms, then fold in some lime zest and fresh blackberries. Finally, just bake until golden brown and fluffy!
How do I make the hydrangea frosting?
I will be sharing a video for this week's #VeganBakingBasics TOMORROW showing you how to do it, but... here is a quick overview.
- First, make your frosting and separate it into 2 bowls. Keep one of them white, and the other, color with some purple and pink food coloring. Don't totally mix it in - the streaks are what make it look more pretty and realistic!
- Fit a 1M wide star tip on your piping bag, and spoon the frosting into the bag. I alternated spoonfuls of the purple and the white for more marbling.
- To decorate the cupcakes, simply pipe small dollops straight down onto the cupcakes. Repeat over the whole cupcake to give it a flowery effect.
My mom and I absolutely loved these vegan blackberry lime cupcakes, and I hope you will too! They are so soft, tender, and tasty. I just love the brightness that the lime gives!
You may have noticed I'm a big fan of the berry + citrus combo, so here are more recipes you might like:
- Vegan Lemon Blueberry Cupcakes
- Vegan Lemon Berry Rolls
- Vegan Orange Poppyseed Bundt Cake with Strawberry Glaze
- Vegan Strawberry Lime Layer Cake
- Vegan Blueberry Orange Layer Cake
- Vegan Lemon Raspberry Layer Cake
- *for the cupcakes*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter, at room temperature
- ⅓ cup nondairy yogurt
- ¼ cup vegetable oil
- 2 teaspoon vanilla extract
- ⅓ cup unsweetened nondairy milk
- ⅓ cup lime juice (2-3 limes)
- zest of 1 lime
- 1 cup fresh blackberries
- *for the frosting*
- ½ cup shortening
- ½ cup vegan butter
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 2-3 tablespoon nondairy milk, as needed
- pink and purple food coloring
- First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 18 muffin liners.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, lime zest and and vanilla extract, and add them to the dry ingredients. Mix until combined.
- Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently fold in the blackberries.
- Divide batter evenly among the prepared cupcake liners. Bake cupcakes for 20-25 min until they are fluffy and a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting.
- In the bowl of a stand mixer, beat the shortening, vegan butter, and vanilla extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. You can add a few spoonfuls of nondairy milk if it's too thick.
- Spoon about half of the frosting into a separate bowl, and mix in the pink and purple food coloring. Don't mix it completely - the streaks of color make for a prettier effect!
- When the cupcakes are cooled completely, decorate them with the frosting. Fit your piping bag with an open star tip (#1M), and spoon the frosting into the bag, alternating the colored and white frosting.
- Pipe the frosting straight down into dollops to create the flowered hydrangea effect. Repeat with all!
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