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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 minutes
Cook Time 20 minutes
Cooling 2 hours
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