Description
Delight in these refreshing Lemon Blueberry Cupcakes, featuring a moist, citrus-infused batter studded with juicy blueberries and topped with a creamy, tangy lemon cream cheese frosting. Perfect for springtime gatherings or a sweet treat any day.
Ingredients
Scale
Cupcake Batter
- 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
- Prepare Oven and Molds: Preheat your oven to 350ºF (175ºC). Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, combine the milk, melted butter, cane sugar, lemon juice, and vanilla extract. Stir them together thoroughly to blend the flavors.
- Add Leavening Agents: Add the baking powder and baking soda to the wet mixture. If using lemon extract, add it now. The mixture will begin to fizz, indicating the gases that will help the cupcakes rise.
- Incorporate Flour and Blueberries: Quickly add the flour to the mixture and stir until you achieve a smooth batter. Gently fold in the fresh or frozen wild blueberries, distributing them evenly without breaking them up.
- Fill Cupcake Molds: Pour the batter into the prepared cupcake molds, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Place the cupcakes in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare the Frosting: While the cupcakes bake, combine the cream cheese, powdered sugar, and softened butter in a bowl. Use an electric hand mixer to blend until smooth and creamy.
- Cool and Frost: Allow the cupcakes to cool completely before drizzling or spreading the cream cheese frosting over the top to prevent it from melting.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent the batter from turning purple.
- For a vegan version, use plant-based butter and cream cheese alternatives.
- Ensure cupcakes are completely cooled before frosting to maintain the texture of the frosting.
- Optional lemon extract enhances the citrus flavor but can be omitted if unavailable.
- To make cupcakes gluten-free, substitute with gluten-free all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry cupcakes, cream cheese frosting, gluten free cupcakes, vegan options, spring desserts
