RecipeCastle

Lemon Blueberry Cupcakes: The Perfect Summer Treat for Desserts

Lemon Blueberry Cupcakes: The Perfect Summer Treat for Desserts
Prep
5 min
Cook
25 min
Total
30 min
Serves
16
Calories
216 kcal
Carbs
40.00 g

Ingredients

  • 1 cupunsweetened almond or oat milk ((any milk will work))
  • 1/4 cupmelted butter ((regular or vegan))
  • 1 cupcane sugar
  • 1/2 cuplemon juice ((freshly squeezed or bottled))
  • 1 tspvanilla
  • 1 1/2 tspbaking powder
  • 1 tspbaking soda
  • 1 tsplemon extract ((optional))
  • 2 cupsregular or gluten free all purpose flour
  • 1 cupfresh or frozen wild blueberries
  • 1 1/2 cupspowdered sugar
  • 4 ozcream cheese ((regular or vegan))
  • 4 tbspsoftened butter ((regular or vegan))

Instructions

  1. 1

    Preheat oven to 350ºF. Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray.

  2. 2

    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.

  3. 3

    Fill about 16 muffin/cupcake molds 2/3 full with the batter and bake for about 25-30 minutes.

  4. 4

    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. 5

    Once baked, allow the cupcakes to cool and drizzle the icing over top.