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Blueberry Lemon Cupcakes

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Bright and tangy Blueberry Lemon Cupcakes, perfect for celebrations or cozy afternoons, embody the joy of baking and sharing.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup almond milk
  • 1/2 cup coconut oil, melted
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup vegan butter
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix together flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together almond milk, melted coconut oil, sugar, lemon juice, and lemon zest in another bowl.
  4. Combine the wet and dry ingredients and fold in the blueberries.
  5. Fill the cupcake liners about 2/3 full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Prepare the blueberry buttercream by beating vegan butter until creamy. Gradually add powdered sugar, lemon juice, and zest, and mix until smooth.
  8. Frost the cooled cupcakes with blueberry buttercream and enjoy!

Equipment

Notes

For a healthier option, consider using sugar substitutes like stevia or monk fruit. Make sure to store leftovers in an airtight container.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-lemon-cupcakes/