Preheat your oven to 350 degrees F. Make sure it's fully heated before you put the cupcakes in, as this ensures they bake evenly.
In a large bowl, sift together flour, baking powder, baking soda, and salt. This helps incorporate air, making your cupcakes fluffy.
In another bowl, whisk together sugar, oil, coconut milk, lemon zest, lemon juice, and vanilla. Mix until smooth and all ingredients are well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a spatula until just combined—don’t overmix; a few lumps are fine!
Fill cupcake liners with a scant 1/4 cup of batter, which should be just under 2/3 of the way full. This will allow room for the cupcakes to rise beautifully.
Drop 5-6 fresh blueberries into each cup, making sure they’re evenly distributed. They’ll create lovely bursts of flavor.
Bake in the preheated oven for 20 to 22 minutes, or until they’re lightly golden. A toothpick inserted in the center should come out clean.
Transfer the cupcakes to a cooling rack and allow them to cool completely. This step is crucial before frosting!
For the frosting, cream butter in an electric mixer for 1 to 2 minutes until fluffy. It should be light and airy.
Slowly add confectioners’ sugar, half a cup at a time, mixing until the mixture is smooth and creamy. You want a fluffy consistency for easy spreading.
Add lemon juice and zest, mixing until combined. Adjust sweetness by adding more sugar or acidity with lemon juice.
Finally, add heavy cream and mix at medium-high speed for 2 to 3 minutes until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled cupcakes. If you want, add food coloring for a fun twist!
