Description
Delight in these vibrant Lemon Blueberry Cupcakes, perfectly moist and bursting with fresh blueberry flavor and zesty lemon. Topped with a creamy lemon cream cheese frosting, these cupcakes combine a balance of tangy and sweet that’s sure to brighten any occasion. Easy to prepare and gluten-free adaptable, they make a refreshing treat for any gathering.
Ingredients
Cupcakes
- 1 cup unsweetened almond or oat milk (any milk will work)
- 1/4 cup melted butter (regular or vegan butter)
- 1 cup cane sugar
- 1/2 cup lemon juice (freshly squeezed or bottled)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon extract (optional)
- 2 cups regular or gluten free all purpose flour
- 1 cup fresh or frozen wild blueberries
Frosting
- 1 1/2 cup powdered sugar
- 4 oz cream cheese (regular or vegan)
- 4 tbsp softened butter (regular or vegan)
Instructions
- Preheat the oven: Set your oven to 350ºF. Prepare 16 cupcake molds by lining them with paper liners and lightly spraying them with non-stick spray to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the almond or oat milk, melted butter, cane sugar, lemon juice, and vanilla extract. Stir well to blend these components thoroughly.
- Add leavening agents and optional flavor: Incorporate the baking powder and baking soda into the mixture. If using, add the lemon extract as well. Stir gently; you will notice the mixture beginning to fizz as the leavening agents activate.
- Combine with flour and blueberries: Quickly add the flour to the wet ingredients and stir until a smooth batter forms, ensuring not to overmix. Fold in the fresh or frozen blueberries carefully.
- Fill and bake: Fill each cupcake mold about two-thirds full with the batter. Place the cupcake tray in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the frosting: While the cupcakes bake, use an electric hand mixer to blend the cream cheese, powdered sugar, and softened butter until smooth and creamy, creating a luscious lemon cream cheese frosting.
- Cool and frost: Once the cupcakes are baked, remove them from the oven and allow to cool completely. After cooling, drizzle or spread the lemon cream cheese frosting over the tops of the cupcakes.
Notes
- For a vegan option, use plant-based butter and cream cheese alternatives.
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- Fresh blueberries give a more vibrant flavor, but frozen works well if fresh are not available.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
