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Ellie King

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are a tasty dessert for spring and summer. The flavor is light and lemony and the texture is moist and bursting with juicy blueberries. You just need about thirty minutes and one bowl to make these!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Lemon Blueberry Cupcakes
  • 1 cup unsweetened almond or oat milk any milk will work
  • ¼ cup melted butter regular or vegan butter
  • 1 cup cane sugar
  • ½ cup lemon juice freshly squeezed or bottled
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon lemon extract optional
  • 2 cups regular or gluten free all purpose flour If gluten-free I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
  • 1 cup fresh or frozen wild blueberries
  • Cream Cheese Icing
  • 1 ½ cup powdered sugar
  • 4 oz cream cheese regular or vegan
  • 4 tablespoon softened butter regular or vegan

Method
 

  1. Lemon Blueberry Cupcakes
  2. Preheat oven to 350ºF. Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray.
  3. Mix the milk, melted butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda. Add the lemon extract if using; stir. The mixture will begin to fizz. Quickly mix in the flour until a smooth batter forms.
  4. Fill about 16 muffin/cupcake molds ⅔ full with the batter and bake for about 25-30 minutes. While the cupcakes are baking, use an electric hand mixer to mix the cream cheese, powdered sugar, and softened butter to make the icing.
  5. Once baked, allow the cupcakes to cool and drizzle the icing over top.

Notes

  • Storing leftovers: Place leftover iced donuts in an airtight container. They will keep fresh in the refrigerator for up to about 3 days.
  • To freeze: Store these donuts in an airtight container or freezer bag and freeze for up to 3 months. To prevent freezer burn, we recommend wrapping the cupcakes in plastic wrap. The icing can also be frozen for up to 3 months. Defrost both in the fridge before bringing to room temperature and serving.
  • To make ahead: Unassembled donuts and icing may be kept in the refrigerator for up to 48 hours. We do not recommend making the batter ahead of time because the cupcakes won’t rise properly.
Nutrition
Serving: 1cupcake
Calories: 216kcal
Carbohydrates: 40g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1g
Cholesterol: 15mg
Sodium: 174mg
Potassium: 45mg
Fiber: 1g
Sugar: 25g
Vitamin A: 189IU
Vitamin C: 4mg
Calcium: 52mg
Iron: 1mg