Palm Sugar Lemon Curd and Blueberry Cupcakes

26 Sep, 2022

Bursting with juicy blueberries and a natural flavor, these Palm sugar lemon curd and blueberry cupcakes make the perfect tea-time treat. An’s kitchen use organic kefir and coconut sugar in these cupcakes, resulting in a moist, light sponge. Finish them off with sweet lemon icing.

Palm Sugar Lemon Curd and Bluberry Cupcakes

Palm Sugar Lemon Curd and Bluberry Cupcakes


  • 175g coconut spread
  • 100ml Kefir


*Kefir is similar to yogurt but with a granular structure and it has beneficial bacteria systems that yogurt does not have. You can find it in grocery stores.

Đường cọ dừa hữu cơ – Biona Organic (250g)

  • 200g Blueberries
  • 140g Icing Sugar

*icing is the combination of powder sugar and liquid (normally water or egg white) to create a special creamy mixture to decorate cakes.

How to cook:

  • Heat oven to 160C/140C fan/gas 3.
  • Put 100g kefir, 2 tbsp lemon curd, the softened coconut spread, eggs, lemon zest, flour and coconut sugar into a large mixing bowl.
  • Quickly mix with an electric whisk until the batter just comes together. Add the blueberries and mix them in gently.
  • Divide evenly between 8 cupcake cases.
  • Bake for 40 minutes or until golden, and a skewer poked into the center comes out clean.
  • Wait for the cupcakes to cool, before making the icing. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cakes then decorate with lemon zest.
Lemon Curd and Bluberry Cupcakes

Lemon Curd and Bluberry Cupcakes



Subscribe to An's Kitchen's newsletter by following
Follow us on



You have0products in your cart

There are no products in the cart.

Total order price

Always check your text or email,
An's Kitchen will send you a confirmation response as soon as possible!