Description
Delightful cupcakes bursting with fresh blueberries and zesty lemon flavor, perfect for any occasion.
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
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl.
- Whisk together almond milk, melted coconut oil, sugar, lemon juice, and lemon zest in another bowl.
- Combine the wet and dry ingredients and fold in the blueberries.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Prepare the blueberry buttercream by beating vegan butter until creamy. Gradually add powdered sugar, lemon juice, and zest, and mix until smooth.
- Frost the cooled cupcakes with blueberry buttercream and enjoy!
Notes
Use fresh blueberries for the best flavor. Don’t overmix the batter; fold gently to keep the cupcakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg