VNiceFood

The Lemon Blueberry Cupcakes Everyone Raves About

The Lemon Blueberry Cupcakes Everyone Raves About
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 cupsall purpose flour (regular or gluten free)
  • 1 cupwild blueberries (fresh or frozen)
  • 1 1/2 cuppowdered 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. While the cupcakes are baking, use an electric hand mixer to mix the cream cheese, powdered sugar, and softened butter to make the icing.

  4. 4

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