Are these vegan lemon blueberry cupcakes actually easy to make?

Yes! This recipe is designed to be simple and straightforward, even for beginner bakers. The instructions are clear, and the ingredient list is concise, making it easy to create these delicious treats.

What makes these vegan lemon blueberry cupcakes so moist?

The combination of wet ingredients like plant-based milk and oil, along with the lemon juice, contributes to the cupcakes' moisture. Careful measuring and not over-baking are also essential for achieving a perfectly moist texture.

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. However, it's best to rinse them and pat them dry before adding them to the batter to prevent the batter from turning blue.

How do I store these vegan lemon blueberry cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.

Vegan Lemon Blueberry Cupcakes: 7 Delicious, Easy Secrets

Description

Light and fluffy vegan lemon blueberry cupcakes perfect for springtime! Bursting with fresh blueberries and zesty lemon flavor, these cupcakes are a dairy-free delight.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
2 tablespoons lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup vegan milk (almond, soy, or oat)
1 cup fresh blueberries
**For the Lemon Glaze (Optional):**
1 cup powdered sugar
2–3 tablespoons lemon juice

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sugar, vegetable oil, applesauce, lemon zest, lemon juice, vanilla extract, and vegan milk. Mix well.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Gently fold in the fresh blueberries.
Fill each cupcake liner about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
Once the cupcakes are completely cool, drizzle the lemon glaze over the top.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: Italian-American

Nutrition

Calories: 220
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: vegan, lemon, blueberry, cupcakes, dairy-free, spring dessert