Recipe by Vegan.org

A Bright and Luscious Treat That Brings Sunshine Sweetness to Every Single Bite

These lemon blueberry cupcakes are the perfect blend of light, citrusy brightness and soft berry sweetness. Each cupcake is tender, moist and infused with real lemon zest for that fresh pop of flavor that makes the whole kitchen smell amazing. Coconut sugar adds a warm caramel note that pairs beautifully with the tangy citrus.

The frosting is where things get extra fun. Fresh mashed blueberries swirl into a creamy vegan butter frosting that turns the most stunning shade of purple. It tastes like summer in dessert form and spreads like a dream across fluffy lemon cupcakes. These are a lovely choice for celebrations, brunch tables or any day that needs something fresh, sweet and cheerful.

If you love lemon desserts, berry treats or anything that feels bright and welcoming, these cupcakes will absolutely win you over with their tender crumb, blueberry kissed frosting and sunny charm.

Why You’ll Love This Recipe

• Soft, citrusy cupcakes with bright lemon flavor and sweet coconut sugar
• Gorgeous blueberry frosting made with real mashed fruit
• Simple ingredients and easy to assemble batter
• Perfect for spring gatherings, picnics or everyday sweet cravings
• Bakes into fluffy, tender cupcakes with a beautiful homemade finish

Lemon Blueberry Cupcakes

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• Author: Earth Balance
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegan

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Description

A Sunshine Sweet Cupcake with the Perfect Berry Swirl

These soft lemon cupcakes are bursting with citrus flavor and topped with a creamy blueberry frosting that adds sweetness, color and the perfect fruity finish.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup almond milk or other plant based milk

• 1 teaspoon cider vinegar

• 1 third cup Earth Balance Vegan Buttery Sticks

• 3 quarter cup coconut sugar

• 2 teaspoons vanilla extract divided

• 1 half teaspoon lemon extract

• 2 teaspoons grated lemon peel

• 1 and 1 quarter cups all purpose flour

• 2 tablespoons cornstarch

• 3 quarter teaspoon baking powder

• 1 half teaspoon baking soda

• 1 half teaspoon salt

Frosting

• 1 quarter cup fresh blueberries mashed

• 1 half cup Earth Balance Vegan Buttery Sticks

• Dash of salt

• 2 cups confectioners sugar

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Instructions

1. Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

2. Whisk plant based milk and vinegar in a small bowl and let sit a few minutes to curdle.

3. In a large bowl, beat milk mixture with 1 third cup Earth Balance, coconut sugar, 1 teaspoon vanilla, lemon extract and lemon zest.

4. Sift in flour, cornstarch, baking powder, baking soda and 1 half teaspoon salt. Mix until smooth with no large lumps.

5. Fill liners two thirds full and bake 20 to 22 minutes or until a toothpick comes out clean. Cool fully on a rack before frosting.

6. For frosting, beat mashed blueberries, 1 half cup vegan buttery sticks and a dash of salt.

7. Add confectioners sugar gradually until you reach a smooth, creamy texture.

8. Frost cooled cupcakes and enjoy.

Notes

Garnish with extra lemon zest or a single fresh blueberry on top of each cupcake.

Add a small swirl of blueberry jam underneath the frosting for extra berry flavor.

Serve alongside iced herbal tea or sparkling lemonade to match the bright citrus notes.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Bake
• Cuisine: American Vegan

Nutrition

• Serving Size: 1 cupcake
• Calories: 210kcal
• Sugar: 21g
• Sodium: 165mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 2g