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.
Ingredients
Cupcakes
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1 cup almond milk or other plant based milk
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1 teaspoon cider vinegar
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1 third cup Earth Balance Vegan Buttery Sticks
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3 quarter cup coconut sugar
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2 teaspoons vanilla extract divided
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1 half teaspoon lemon extract
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2 teaspoons grated lemon peel
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1 and 1 quarter cups all purpose flour
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2 tablespoons cornstarch
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3 quarter teaspoon baking powder
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1 half teaspoon baking soda
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1 half teaspoon salt
Frosting
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1 quarter cup fresh blueberries mashed
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1 half cup Earth Balance Vegan Buttery Sticks
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Dash of salt
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2 cups confectioners sugar
Instructions
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Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
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Whisk plant based milk and vinegar in a small bowl and let sit a few minutes to curdle.
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In a large bowl, beat milk mixture with 1 third cup Earth Balance, coconut sugar, 1 teaspoon vanilla, lemon extract and lemon zest.
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Sift in flour, cornstarch, baking powder, baking soda and 1 half teaspoon salt. Mix until smooth with no large lumps.
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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.
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For frosting, beat mashed blueberries, 1 half cup vegan buttery sticks and a dash of salt.
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Add confectioners sugar gradually until you reach a smooth, creamy texture.
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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