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!
Preheat oven to 350
Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda and 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.
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.
Allow the cupcakes to cool and drizzle the icing over top.
Ingredients
Directions
Preheat oven to 350
Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda and 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.
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.
Allow the cupcakes to cool and drizzle the icing over top.
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