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Close-up of lemon blueberry cupcakes with frosting, fresh blueberries, and lemon slices on a pastel plate.
Alyssa

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 16 cupcakes
Course: Desserts
Cuisine: American
Calories: 216
Ingredients Method Notes

Ingredients
  

  • 1 cup unsweetened almond or oat milk (any milk will work)
  • 1/4 cup melted butter (regular or vegan)
  • 1 cup cane sugar
  • 1/2 cup lemon juice (freshly squeezed or bottled)
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp lemon extract (optional)
  • 2 cups regular or gluten free all purpose flour
  • 1 cup fresh or frozen wild blueberries
  • 1 1/2 cups powdered sugar
  • 4 oz cream cheese (regular or vegan)
  • 4 tbsp softened butter (regular or vegan)

Method
 

  1. Preheat oven to 350ºF. Line 16 cupcake molds with paper liners and lightly spray them with non-stick spray.
  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. Fill about 16 muffin/cupcake molds 2/3 full with the batter and bake for about 25-30 minutes.
  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. Once baked, allow the cupcakes to cool and drizzle the icing over top.

Notes

These cupcakes are perfect for spring and summer gatherings!