The vegan lemon-blueberry cupcake recipe started off as a very basic vegan vanilla cupcake recipe from a friend. While the basic vanilla version is delicious in its own right, I wanted to change it up to make it even better. One of my favorite flavors in baked goods is lemon and when added to tart blueberries, they make a scrumptious paring. With a few changes, this is what I came up with.

Vegan Lemon-Blueberry Cupcakes

Before you get started, here are a couple recommendations. Use apple sauce in place of the oil to make the cake lighter, and a tiny bit healthier. When making the icing, use a beater to make it extra fluffy. The apple cider vinegar may seem like an odd ingredient but it “curdles” the soy milk to make a kind of vegan buttermilk to act as a thickening agent in place of eggs. This recipe makes 18 cupcakes, so keep that in mind when buying cupcake tins.

Ingredients:

Cupcakes:
• 2 cup soy milk
• 2 tsp. apple cider vinegar
• 3 1/2 cups all-purpose flour
• 4 tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2/3 cup apple sauce
• 1 1/2 cup sugar
• 4 1/2 tsp. lemon extract
• 1 package of blueberries

Frosting:
• 3 tbsp. Earth Balance vegan butter
• 5 oz. Tofutti Vegan cream cheese
• 2-3 cups confectioners’ sugar
• 1 tsp. grated lemon zest
• 2 tsp. lemon extract as seen fit

Directions:

Cupcakes:
1. Preheat oven to 350 and line muffin pan with cupcake liners
2. Whisk the soy milk and vinegar and set aside to curdle
3. In a large bowl combine flour, cornstarch, baking powder, baking soda and salt
4. In separate bowl, beat together soy milk/vinegar mixture, oil/apple sauce, sugar, and lemon extract. Stir the dry ingredients and mix until no large lumps remain.
5. Fill cupcake liners 1/4 full of batter, add a few blueberries then add more batter until about 3/4 full
6. Bake for 20 minutes or until done
7. Transfer to cooling rack and let cool completely before frosting

Frosting:
1. Mix butter and cream cheese until smooth, mix in lemon zest and extract
2. Slowly add sugar until thick enough to spread.
3. Frost and enjoy!

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