Vegan Blueberry Lemon Cupcakes Recipe

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Vegan Blueberry Lemon Cupcakes – A Refreshing Treat

Indulge in these delightful vegan cupcakes bursting with the flavors of blueberry and lemon. They’re a perfect treat for any occasion, whether it’s a special celebration or simply to satisfy your sweet cravings!

Ingredients:

For the Cupcakes:

  • 200g self-raising flour
  • 150g caster sugar
  • Zest of 1 lemon
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100ml vegetable oil
  • 175ml almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 100g fresh blueberries

For the Frosting:

  • 150g vegan spread
  • 300g icing sugar
  • Zest of 1 lemon
  • 1-2 tbsp almond milk

For the Garnish:

  • Fresh blueberries
  • Lemon zest

Directions:

  1. Preheat the oven to 180°C (350°F) and line a cupcake tray with paper cases.
  2. In a large mixing bowl, combine the flour, sugar, lemon zest, baking powder, and bicarbonate of soda.
  3. In a separate bowl, whisk together the vegetable oil, almond milk, apple cider vinegar, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly among the paper cases, filling each about 3/4 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and transfer to a wire rack to cool completely.
  9. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the vegan spread, icing sugar, and lemon zest until smooth. Add almond milk as needed to achieve a spreadable consistency.
  10. Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
  11. Garnish with fresh blueberries and lemon zest, if desired. Enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Calories per serving: 220 kcal | Servings: 12 cupcakes

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