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Lemon Blueberry Cupcakes Recipe

Lemon Blueberry Cupcakes Recipe
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These Lemon Blueberry Cupcakes are a delightful treat with a burst of citrusy flavor from fresh lemon juice and a pop of sweetness from wild blueberries. Topped with a creamy icing, these moist and flavorful cupcakes are perfect for any occasion.

Ingredients

Scale

Cupcake Batter:

  • 1 cup unsweetened almond or oat milk
  • 1/4 cup melted butter
  • 1 cup cane sugar
  • 1/2 cup lemon juice
  • 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

Cream Cheese Icing:

  • 1 1/2 cup powdered sugar
  • 4 oz cream cheese
  • 4 tbsp softened butter

Instructions

  1. Lemon Blueberry Cupcakes – 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.

Nutrition

Keywords: Lemon Blueberry Cupcakes, Blueberry Desserts, Citrus Cupcakes, Cream Cheese Frosting

Find it online: https://www.sanacooks.com/lemon-blueberry-cupcakes-recipe/