Vanilla Cupcakes with Blueberry Coconut Custard Recipe

There’s something irresistibly comforting about Vanilla Cupcakes with Blueberry Coconut Custard. Light, fluffy, and sweet, they’re a treat on their own. But when you fill them with blueberry coconut custard and top them with a silky vanilla frosting? That’s next-level indulgence. This recipe gives you a delightful twist on the classic vanilla cupcake, making it a perfect treat for birthdays, picnics, or simply to satisfy your dessert cravings.

The best part? These cupcakes are completely dairy-free and made with wholesome ingredients. Whether you’re a seasoned baker or just getting started, this easy-to-follow recipe will guide you every step of the way.

Let’s dive into this delicious creation.

The Secret Behind These Irresistible Cupcakes

These cupcakes are soft, fluffy, and packed with real vanilla bean flavor. The blueberry coconut custard filling adds a tropical-fruity richness, making each bite refreshing and satisfying. Topped with a smooth, light vanilla frosting and fresh blueberries, this dessert strikes the perfect balance between classic and creative.

Why You’ll Love This Recipe

You’ll adore this cupcake recipe because it:

• Has an indulgent blueberry coconut custard filling

• Uses dairy-free, plant-based ingredients

• Is simple to prepare in under an hour

• Yields bakery-worthy results at home

So whether you’re vegan, lactose-intolerant, or just looking to try something new, this recipe has you covered.

Ingredients You’ll Need

Let’s break it down into three sections: custard, cupcake, and frosting.

For the Blueberry Coconut Custard Filling

• ½ cup ready-to-eat coconut custard

• 3 to 4 tablespoons blueberry jam (adjust based on your sweetness preference)

For the Vanilla Cupcakes (Makes 6–7)

Dry Ingredients

• 150g all-purpose flour

• 65g sugar of choice

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Wet Ingredients

• 120g dairy-free milk (at room temperature)

• 62g dairy-free yogurt (at room temperature)

• 85g dairy-free butter or coconut oil (melted)

• 2 teaspoons vanilla bean extract

For the Frosting

• 100g dairy-free butter

• 1 to 1½ cups powdered sugar

• 1 teaspoon vanilla bean extract

• ¼ teaspoon salt

• ½ to 1 tablespoon cold dairy-free milk

• A few drops of food coloring (optional)

Preparing the Blueberry Coconut Custard

This filling is what sets these cupcakes apart—it’s fruity, creamy, and adds a refreshing surprise inside every bite. To make it, simply combine the coconut custard and blueberry jam in a small bowl, stirring until the mixture is smooth and evenly blended. Once mixed, cover the bowl and place it in the refrigerator. Chilling allows the filling to thicken slightly, helping it hold its shape better when it’s time to fill the cupcakes.

Making the Vanilla Cupcakes

Whipping Up the Vanilla Frosting

This frosting is smooth, rich, and can be tinted any color you like for added fun. Start by beating the dairy-free butter in a stand mixer fitted with a paddle attachment—or use a hand mixer—on medium-high speed for about two minutes until it becomes creamy. Next, sift in the powdered sugar and salt, then mix on low speed until the sugar is mostly incorporated.

Scrape down the sides of the bowl and add the vanilla extract along with half a tablespoon of milk. Beat the mixture on medium speed until it turns light and fluffy, adding more milk if a softer consistency is needed. To finish, add a few drops of food coloring to match your theme, or keep it classic and white.

Putting It All Together

Now comes the fun part—assembling your cupcakes! Once the cupcakes are completely cool, use a small paring knife or cupcake corer to remove the center of each cupcake, being careful not to go all the way to the bottom. Fill the hole with a spoonful of the blueberry coconut custard.

Next, use a piping bag fitted with your favorite tip to pipe the frosting on top, getting creative with swirls, stacks, or zigzags. Finally, garnish each cupcake with fresh blueberries, a dusting of coconut flakes, or a drizzle of extra blueberry jam for that picture-perfect finish.

Tips for the Best Results

• Room temperature ingredients: Ensure your yogurt and milk are not cold—this helps the batter emulsify better and gives a smoother texture.

• Don’t overmix: Stir the batter just until combined to avoid dense cupcakes.

• Cool completely: Never frost warm cupcakes—it’ll melt the frosting and ruin your beautiful piping.

• Customise your custard: Add lemon zest or even chia seeds to the filling for extra flavor and texture.

A Treat Worth Sharing

These vanilla cupcakes with blueberry coconut custard are not only beautiful to look at, but they also taste heavenly. The tender vanilla base, fruity tropical center, and creamy swirl of frosting make them unforgettable. You can serve them at celebrations, brunches, or just as a self-care dessert on a cozy night in.

And the best part? You can make them completely dairy-free without sacrificing any flavor or texture.

So next time you’re in the mood to bake, give this recipe a try. Your kitchen will smell amazing, your taste buds will thank you, and your friends will be begging for the recipe.

Final Thoughts

There’s a certain magic in homemade cupcakes—especially ones filled with fruity surprises and topped with swirls of creamy frosting. These vanilla cupcakes with blueberry coconut custard strike the perfect balance between nostalgic and gourmet. They look fancy but are incredibly easy to make, even for beginners.

So grab your whisk, preheat the oven, and get ready to whip up a batch of these delightful treats. Happy baking!

Also Try Biscoff Tres Leches Recipe

Vanilla Cupcakes with Blueberry Coconut Custard Recipe

Indulge in soft Vanilla Cupcakes with Blueberry Coconut Custard and topped with creamy frosting

Type: Dessert

Cuisine: American, Vegan-Friendly

Keywords: vanilla cupcakes, blueberry coconut custard, vegan cupcakes, dairy-free dessert, easy cupcake recipe

Recipe Yield: 6–7 cupcakes

Calories: Approximately 250–280 per cupcake (varies by ingredients used)

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Recipe Ingredients:

• 1/2 cup ready-to-eat coconut custard
• 3–4 tbsp blueberry jam (adjust to taste)
• 150g all-purpose flour
• 65g sugar of choice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 120g dairy-free milk (room temperature)
• 62g dairy-free yogurt (room temperature)
• 85g dairy-free butter or coconut oil (melted)
• 2 tsp vanilla bean extract
• 100g dairy-free butter
• 1 to 1 1/2 cups powdered sugar
• 1 tsp vanilla bean extract
• 1/4 tsp salt
• 1/2 to 1 tbsp cold milk (adjust for consistency)
• Food coloring (optional)

Recipe Instructions:

Preparing the Blueberry Coconut Custard:

This filling is what sets these cupcakes apart—it’s fruity, creamy, and adds a refreshing surprise inside every bite. To make it, simply combine the coconut custard and blueberry jam in a small bowl, stirring until the mixture is smooth and evenly blended. Once mixed, cover the bowl and place it in the refrigerator. Chilling allows the filling to thicken slightly, helping it hold its shape better when it’s time to fill the cupcakes.

Making the Vanilla Cupcakes:

These cupcakes are the perfect base—fluffy, flavorful, and strong enough to hold the custard inside. Begin by preheating your oven to 170°C (340°F) and lining a muffin pan with 6–7 cupcake liners. Set the pan aside. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl or measuring cup, combine the room-temperature milk, yogurt, melted butter or coconut oil, and vanilla bean extract until fully blended. Pour the wet mixture into the dry ingredients and gently mix just until combined, being careful not to overmix to maintain a light, airy texture. Divide the batter evenly among the prepared liners, filling each about three-quarters full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. While they cool, prepare the filling by mixing the coconut custard and blueberry jam until smooth, then cover and refrigerate the mixture. Chilling the filling will help it thicken slightly, making it easier to pipe into the cupcakes later.

Whipping Up the Vanilla Frosting:

This frosting is smooth, rich, and can be tinted any color you like for added fun. Start by beating the dairy-free butter in a stand mixer fitted with a paddle attachment—or use a hand mixer—on medium-high speed for about two minutes until it becomes creamy. Next, sift in the powdered sugar and salt, then mix on low speed until the sugar is mostly incorporated. Scrape down the sides of the bowl and add the vanilla extract along with half a tablespoon of milk. Beat the mixture on medium speed until it turns light and fluffy, adding more milk if a softer consistency is needed. To finish, add a few drops of food coloring to match your theme, or keep it classic and white.

Putting It All Together:

Now comes the fun part—assembling your cupcakes! Once the cupcakes are completely cool, use a small paring knife or cupcake corer to remove the center of each cupcake, being careful not to go all the way to the bottom. Fill the hole with a spoonful of the blueberry coconut custard. Next, use a piping bag fitted with your favorite tip to pipe the frosting on top, getting creative with swirls, stacks, or zigzags. Finally, garnish each cupcake with fresh blueberries, a dusting of coconut flakes, or a drizzle of extra blueberry jam for that picture-perfect finish.