Blackberry Lemonade Mini Cupcakes (Vegan)

Berries are the perfect compliment to go with the sweetness of a cupcake. These cupcakes make the perfect Spring or Summer treat!

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 26 - 30 mini cupcakes (or 12 - 14 large)



  • 1 cup sugar
  • 1/2 cup organic vegetable oil
  • 2/3 cup unsweetened plant-based milk
  • 1/3 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/3 cups flour


  • 1/4 cup vegan "butter" or organic vegetable shortening room temp
  • 1/4 cup coconut cream softened
  • 1/4 cup fresh blackberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 - 3 cups powdered sugar

Optional toppings:

  • 1/2 cup fresh blackberries
  • 2 small lemons thinly sliced



  1. Preheat oven to 350 degrees F (180 C). Grease and flour (or line with paper liners) a 24-count mini muffin tin or 12-count regular muffin tin.
  2. Whisk milk together with the sugar in a medium mixing bowl. Add the oil, lemon juice, zest, and vanilla extract and mix until combined. Stir in the salt, baking powder, and flour until batter is smooth.

  3. Divide the batter between cups, filling each nearly to the rim (you may have a little bit more than will fit in one muffin pan so if you have another cupcake pan you can grease and flour just a few more slots as needed or you can bake the extra batter in a ramekin). Bake for 15 - 18 minutes for mini sized or 18 - 24 for regular sized, or until a toothpick comes out clean. Remove cakes from oven and allow them to cool for about 5 minutes, them loosen from pan and remove to a cooling rack to finish cooling.


  1. Cream together the "butter" and coconut cream until completely smooth in the bowl of stand mixer fitted with whisk attachment. Add the blackberries, lemon juice, extracts, and salt and beat until the berries are evenly mixed in. Add 2 1/2 cups powdered sugar and slowly turn on low speed to combine then beat on high until light and fluffy. Add a little more powdered sugar to thicken if the frosting seems too soft until it's a good consistency for piping on cupcakes. (If it still seems too soft after that then chill in fridge for 30 minutes to an hour before piping on cupcakes.)
  2. Fill a pastry bag fitted with a star tip (or whatever tip you'd like) and pipe frosting onto the cooled cupcakes. Top with fresh blackberries and/or lemon slice quarters as desired. P.S. Sprinkles are fun too!