Sophie’s vegan lemon & blueberry cupcakes
Blueberries are packed with antioxidants and are known to improve brain health and memory.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
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
- 0.5 cup Almond milk
- 2 tablespoon Lemon juice
- 2 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
- 1 cup Powdered sugar (for frosting)
- 0.5 cup Coconut cream (for frosting)
- 1 tablespoon Lemon juice (for frosting)
- 1 teaspoon Lemon zest (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with 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, almond milk, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool completely.
- In a small bowl, whisk together the powdered sugar, coconut cream, lemon juice, and lemon zest until smooth.
- Once the cupcakes are completely cooled, frost them with the lemon frosting.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Sugars 18g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.