AuthorJillian
DifficultyBeginner

If you like my Super Moist Lemon Blueberry Loaf you’re going to love these Lemon Blueberry Vegan Cupcakes! They are the prefect cupcake for Spring & Summer. They’re made Gluten Free cupcakes thanks to King Arthur Measure for Measure Gluten Free Flour. The lightly lemony flavor mixed with juicy blueberries and topped with vegan cream cheese icing is mouth watering! You just need 30 minutes & 1 bowl!! This is a sweet cupcake treat that everyone will love & no one will believe is vegan & gluten free!

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Yields16 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
Vegan Cream Cheese Icing
1

Preheat oven to 350

2

Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda. Add the lemon extract if using. Mix - the mixture will begin to fizz - this is ok. Quickly mix in the regular or gluten free all purpose flour until a smooth batter forms. Fold in the berries.

3

Fill about 16 lined muffin molds 2/3 full with the batter and bake for about 25 minutes. While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing.

4

Allow the cupcakes to cool and drizzle the icing over top.

Ingredients

Vegan Cream Cheese Icing

Directions

1

Preheat oven to 350

2

Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda. Add the lemon extract if using. Mix - the mixture will begin to fizz - this is ok. Quickly mix in the regular or gluten free all purpose flour until a smooth batter forms. Fold in the berries.

3

Fill about 16 lined muffin molds 2/3 full with the batter and bake for about 25 minutes. While the cupcakes are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing.

4

Allow the cupcakes to cool and drizzle the icing over top.

30 Minute Lemon Blueberry Cupcakes