If you are looking for a light and zesty dessert for a birthday or get together, look no further than these lemon blueberry cupcakes. With a handful of vegan substitutes, you will have no problem making this delicious plant based dessert.

Sunshine in a Cupcake: Easy Vegan Lemon Blueberry Treats

Looking for a delightful vegan treat that’s bursting with sunshine flavors? Look no further than these easy lemon blueberry cupcakes! They’re light and fluffy, packed with fresh blueberries, and topped with a tangy lemon frosting – perfect for a satisfying snack or a delightful dessert.

The beauty of this recipe is its simplicity. No fancy ingredients or complicated techniques are required. Here’s the rundown:

The base is a classic vegan cake batter. We’ll use a Bob’s Red Mill “egg” to bind the ingredients, along with plant-based milk, and a touch of apple cider vinegar to mimic the tang of buttermilk. This creates a moist and fluffy crumb.

Lemon magic comes alive with zest and juice. Fresh lemon zest adds a vibrant citrus punch, while the juice infuses the batter with a delightful tartness. It’s a perfect balance of sweet and tangy!

Fresh blueberries burst with flavor. Gentle folding of fresh blueberries into the batter ensures they stay juicy and don’t sink to the bottom. Every bite will be a delightful explosion of fruitiness.

A creamy vegan frosting ties it all together. We’ll create a simple frosting using vegan cream cheese, powdered sugar, a touch more lemon juice, and a hint of vanilla extract. It’s light and fluffy, complementing the cupcake perfectly without being overly sweet.

Baking is a breeze! The batter comes together quickly, and these cupcakes bake up in under 30 minutes. They’re a great option for a last-minute dessert or a fun weekend baking project.

Endless customization awaits! This recipe is easily adaptable. Want a stronger lemon flavor? Add a bit more zest. Feeling adventurous? Try adding a pinch of lavender or chopped nuts to the batter for a unique twist.

So, ditch the complicated recipes and whip up a batch of these sunshine-filled vegan lemon blueberry cupcakes. They’re easy to make, bursting with flavor, and sure to brighten your day!

Vegan Lemon Blueberry Cupcakes

With zesty lemon and blueberry flavor permeating every bite, this is a perfect recipe for spring time.

5 from 1 vote

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Prep Time 20

Cook Time 20

Cooling 2

Course Dessert

Cuisine American

Servings 15 cupcakes

Ingredients

Cupcakes

1 tbsp All Purpose Flour For Tossing w/ Blueberries
1 cup Blueberries Tossed in 1 tbsp of flour
188 grams All Purpose Flour For the cupcake batter
2 tsp Baking Powder
0.5 tsp Salt
8 tbsp Vegan Butter Country Crock Plant Based or Earth Balance
200 grams Granulated Sugar
1 tbsp Lemon Zest Freshly Grated
2 large Eggs Bob's Red Mill Egg Replacer
1.5 tsp Vanilla Extract
0.5 cup Soy Milk Or any plant based milk
0.25 cup Lemon Juice Freshly Squeezed and Strained

Vegan Cream Cheese Frosting

8 ounces Vegan Cream Cheese Tofutti or Violife, softened to room temp
4 tbsp Vegan Butter Country Crock Plant Based or Earth Balance, softened to room temp
240 grams Powdered Sugar
1 tsp Vanilla Extract
1 pinch Salt more to taste if the frosting tastes too sweet

Instructions

Make the Cupcakes

Toss the blueberries in a bowl with 1 tbsp of flour (to prevent them from sticking in the batter)
1 tbsp All Purpose Flour, 1 cup Blueberries
Preheat the oven to 350°F
Line a muffin pan with cupcake liners (recipe makes ~15 cupcakes)
Whisk the dry ingredients in a large bowl (Flour, Baking Powder, Salt)
188 grams All Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Salt
Using a hand mixer, beat the butter, sugar and lemon zest together in a separate bowl (about 2 mins at medium speed)
8 tbsp Vegan Butter, 200 grams Granulated Sugar, 1 tbsp Lemon Zest
Scrape down the sides of the bowl and add the Eggs and Vanilla Extract
2 large Eggs, 1.5 tsp Vanilla Extract
Beat the mixture until combined (about 1 min at medium speed)
Scrape down the sides of the bowl again and add the dry ingredients
Mix on low speed and slowly add the Milk and Lemon Juice
0.5 cup Soy Milk, 0.25 cup Lemon Juice
Fold in the floured blueberries with a spatula
Spoon the batter into the cupcake liners, Only fill about 2/3 of the way
Bake for 18-21 mins (or until a toothpick comes out clean)
Let the muffins cool before frosting

Make the frosting

Beat the butter and cream cheese together until creamed (2 mins on medium speed)
8 ounces Vegan Cream Cheese, 4 tbsp Vegan Butter
Add the powdered sugar, vanilla, and salt to the bowl
240 grams Powdered Sugar, 1 tsp Vanilla Extract, 1 pinch Salt
Turn the mixer on low speed (because the powdered sugar will fly everywhere) and mix for about 30 seconds
Once the frosting comes together a bit, increase the mixer speed to medium for another 2 mins
Add another pinch of salt if the frosting is too sweet

Notes

This recipe makes about 15 cupcakes, so you will have some batter left over to fill a second muffin tin
If the vegan cream cheese frosting isn’t quite tangy enough, add 1/2 tsp of apple cider vinegar to the frosting to give it some bite

Keyword blueberry, cupcake, lemon, vegan