Cucumber Cupcakes with Vanilla Mousse

Prep Time

20 Minutes


Feeds 6


Tasty Treats



  • 1 Cup Shredded Cucumber
  • 1/2 Cup Butter
  • 3/4 Cup Coconut Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla Extract
  • 1 Cup Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1/2 Cup Mint
  • Juice from 1/2 of a Lime


  • 1 Cup Coconut Powdered Sugar
  • 2/3 Cup Butter
  • 3 Tbsp Coconut Milk
  • 1 Tbsp Vanilla Essence


Preheat the oven to 180°C / 350°F.

Shred your Lakeside Seedless Cucumber and drain the excess water.

Mix the butter and sugar in a large mixing bowl until you reach a creamy consistency.

Once the butter and sugar mixture is at the correct consistency, add the eggs and vanilla extract and whisk together.

Add the whole wheat flour, baking powder, mint, and lime juice and mix well.

Distribute the batter equally into a cupcake tray and bake for 15-18 minutes.

Mix the coconut powdered sugar, butter, coconut milk, and vanilla essence together to create your vanilla mousse.

Slice your remaining cucumber thin and coat with coconut sugar to create your garnish.

Leave the cupcakes cool and decorate them with vanilla mousse and caramelized cucumber.

Serve and enjoy!

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