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Vegan Lemon Blueberry Cupcakes Recipe

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★★★★

4 from 34 reviews

Delight in these zesty Vegan Lemon Blueberry Cupcakes, perfect for any occasion. Moist and fluffy, infused with vibrant lemon zest and fresh blueberries, and topped with a creamy vegan blueberry buttercream frosting. These cupcakes are easy to make, dairy-free, and sure to please both vegans and non-vegans alike.

Ingredients

Scale

Cupcakes

  • 2 cups (250g) all-purpose plain flour (spooned and leveled)
  • 1 cup (200g) granulated sugar
  • 2 tablespoons lemon zest
  • 3 teaspoons baking powder
  • Pinch of salt
  • 1 cup (250g) dairy-free milk (room temperature)
  • 1/3 cup (80g) neutral flavored oil
  • 3 tablespoons (45g) lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (140g) fresh or frozen blueberries (plus 2 teaspoons of all-purpose flour)

Vegan Blueberry Buttercream Frosting and Decorations

  • Vegan blueberry buttercream frosting (quantity as desired)
  • Fresh blueberries (for decoration)
  • Optional lemon segments (for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line one or two 12-cup muffin pans with paper liners to prepare for baking the cupcakes, yielding about 14 cupcakes in total.
  2. Coat Blueberries: Toss blueberries with 2 teaspoons of all-purpose flour in a small bowl until evenly coated to prevent sinking, then set aside. If using frozen blueberries, keep them in the freezer until ready to use.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingertips to rub them together until the mixture becomes fragrant, enhancing the lemon flavor.
  4. Combine Dry Ingredients: Add the remaining dry ingredients—flour, baking powder, and salt—to the bowl and whisk until well combined and free of lumps.
  5. Add Wet Ingredients: Pour in the dairy-free milk, neutral flavored oil, lemon juice, and vanilla extract to the dry mixture. Gently mix until just combined, being careful not to overmix to keep the cupcakes light and fluffy.
  6. Fold in Blueberries: Gently fold the floured blueberries into the batter until evenly distributed without breaking them.
  7. Portion Batter: Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners, filling each about three-quarters full.
  8. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, increasing baking time slightly if using frozen blueberries. They are done when a toothpick inserted into the center comes out clean or with a few dry crumbs.
  9. Cool: Let the cupcakes cool in the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  10. Frost: Once fully cooled, frost the cupcakes with vegan blueberry buttercream using a spatula or piping bag.
  11. Decorate: Garnish the frosted cupcakes with fresh blueberries and optional lemon segments for an attractive finish.
  12. Serve and Store: Serve cupcakes within a few hours. Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for 3-4 days. Allow refrigerated cupcakes to come to room temperature before serving. Cupcakes freeze well but store frosting separately for best results.

Notes

  • Coating blueberries with flour prevents them from sinking to the bottom during baking.
  • Using room temperature dairy-free milk ensures better batter consistency.
  • Do not overmix the batter to keep the cupcakes tender and light.
  • If using frozen blueberries, increase baking time by a few minutes to ensure they are fully cooked.
  • Store frosting separately if freezing cupcakes to preserve texture and flavor.

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

Find it online: https://foodiecara.com/vegan-lemon-blueberry-cupcakes-recipe/