Description
Delightful Blueberry Lemon Cupcakes bursting with tangy lemon and sweet blueberries. Perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond milk
- 1/2 cup sugar (or a substitute)
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 cup powdered sugar (for frosting)
- 1/4 cup vegan butter
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, sugar, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared muffin tin.
- Pop in the oven and bake for 18-20 minutes, or until a toothpick comes out clean.
- Once baked, let them cool in the pan for about 5 minutes, then transfer to a wire rack.
- While the cupcakes cool, beat the vegan butter until light and fluffy, then add powdered sugar, lemon juice, and lemon zest.
- Once cool, frost the cupcakes generously.
- Add a sprinkle of lemon zest or extra blueberries on top if desired.
Notes
For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: blueberry, lemon, cupcakes, dessert, baking, vegetarian