These cupcakes have a touch of citrus and fruit but they are sweet and perfect for dessert. If you love lemon and blueberry flavors together, you will love these cupcakes!
Other blueberry recipes to try:
- EASY LEMON BLUEBERRY BREAKFAST BREAD
- DAIRY-FREE BLUEBERRY BANANA BREAD
- FRESH BLUEBERRY COFFEE CAKE RECIPE
This is a very basic cupcake recipe with a fun bright twist added to it!
These cupcakes are dairy free, but they do have sugar (i actually added a full cup to this recipe simple because they are cupcakes and not muffins so I like the extra sweetness!) You will love the bright light flavor of lemon and blueberry in these cupcakes.
They have such a fun bright center that comes with the blueberries. I used white sugar for these cupcakes because coconut sugar naturally turns the cake portion a darker hue, I wanted the blueberries to really pop with color.
Vegan Cream Cheese Frosting
I made a vegan cream cheese frosting to pair with these cupcakes. It’s delicious but if you aren’t dairy free I suggest you make the real deal cream cheese frosting because it will be cheaper and more decadent.
You also have the option to top these cupcakes with store bought frosting. If there is one thing I have had trouble with as a novice baker, it’s frosting. I have been working on a dairy free/vegan frosting for months and I just don’t feel I have NAILED it. But this frosting is dam near close let me promise you that. I used Daiya cream cheese for this recipe. There are several other plant based brands but my local grocery store had day on sale.
You will want to wait until these cupcakes are completely cooled before icing them, otherwise you will end up with a melty mess! I suggest you take them out and place on a wire rack to cool quicker (no one likes waiting too long for dessert;)
Do frozen blueberries work?
Yes, they will work just fine. They may create more color than fresh blueberries as well as they tend to bleed a little more.
Can I use coconut sugar?
Yes! However your cupcakes will look slightly different than mine pictured here.
Can I use butter instead of coconut oil?
Yes! Vegan butter or regular butter is a perfect substitute for the coconut oil.
Easy Lemon Blueberry Cupcakes
Ingredients
Lemon Blueberry Cupcakes
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup softened coconut oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice or 1 tsp of lemon extract
- 1 cup almond milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup blueberries
Vegan Cream Cheese Frosting
- ½ cup vegan cream cheese
- ½ cup vegan butter
- 1 cup powdered sugar
Instructions
- Set oven to 375. Be sure to line the muffin tin with cup papers.
- in a large bowl mix oil and sugar together with a hand mixer untill it's light and fluffy. Add in the eggs and beat. Add lemon juice,zest, vanilla extract. *almond milk will be added after or during flour mixin.
- In a seperate bowl, add flour, salt, baking powder together with a whisk. Slowly add this to the sugar mixture, followed by the almond milk, you can also alternate to make the mixing easier. Once it is mixed together well, add bluberries in and mix with a spatula
- Divide the mixture into the muffin cups evenly * do not overfill. You may need to bake 2 batches. Bake for 12 to 18 minutes or until toothpick comes out clean. Let them cool on a wire rack before making frosting. Or enjoy them without frosting!
Vegan Cream Cheese Frosting
- Add all the cold refridgetated ingredients into a bowl, do not bring to room temp. Mix will with a hand mixer. Use a frosting pipe to frost once they are cooled or add a dollop with a spoon. Keep leftovers refridgetated since vegan butter melts a little easier than dairy butter.
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