Description
These Lemon Blueberry Cupcakes are light, moist, and bursting with fresh flavor. Made with a simple one-bowl method, they’re perfect for spring picnics, birthdays, or any time you need a bright and elegant dessert.
Ingredients
- 1 cup unsweetened almond or oat milk
- ¼ cup melted butter (or vegan butter)
- 1 cup cane sugar
- ½ cup lemon juice (fresh or bottled)
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon extract (optional)
- 2 cups all-purpose flour (or GF flour)
- 1 cup fresh or frozen wild blueberries
- For the Cream Cheese Icing:
- 1½ cups powdered sugar
- 4 oz cream cheese
- 4 tbsp softened butter
Instructions
1. Preheat oven to 350°F. Line 16 cupcake molds with paper liners and lightly spray with cooking spray.
2. In a large bowl, whisk together milk, melted butter, sugar, lemon juice, and vanilla. Add baking powder, baking soda, and lemon extract (if using). Stir until it begins to fizz.
3. Add flour and mix until just combined. Fold in blueberries gently.
4. Fill cupcake liners about ⅔ full with batter. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
5. While baking, beat cream cheese, powdered sugar, and butter until smooth for the frosting.
6. Cool cupcakes completely, then frost with cream cheese icing.
7. Optionally, garnish with lemon zest or fresh blueberries.
Notes
- You can substitute half the milk with Greek yogurt for extra moisture and protein.
- Reduce sugar to ¾ cup for less sweetness.
- Frozen blueberries work well, don’t thaw them before using.
- Gluten-free flour blends like King Arthur Measure for Measure perform great.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 216
- Sugar: 25g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg