Lemon Blueberry Cupcakes with Lemon Frosting (Vegan)
Blueberries are often referred to as a 'superfood' due to their high levels of antioxidants and numerous health benefits.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 2 tablespoon Lemon juice
- 0.5 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
- 2 teaspoon Lemon zest
- 1 cup Powdered sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the melted coconut oil, maple syrup, lemon juice, almond milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries and lemon zest.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon frosting over the cooled cupcakes.
- Allow the frosting to set for 30 minutes before serving.
- Enjoy your delicious vegan Lemon Blueberry Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.