Blueberry Lemon Cupcakes

"This is a great, versatile recipe. Try subbing the lemon for lime and the blueberries for strawberries... or orange and raspberry... or any other combination you can think of! I like to frost with a simple vanilla buttercream, but a fruit-flavored icing (with lemon extract instead of vanilla, for example) would probably be great, too!"
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
35mins
Ingredients:
10
Yields:
12 cupcakes
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ingredients

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directions

  • Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
  • Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
  • Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
  • Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

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Reviews

  1. These are delcious little cuppies of goodness. With the perfect blend of blueberries and lemon for a fantastic sweet/tart taste. The only deviance I made to your recipe was in the baking time. Mine took a full 23 minutes. And..I only got 16 medium size cupcakes. I think if you filled your papers almost to the top, 12 would work just fine as they don't puff up that much. Made for Theirs, Yours and Mine Recipetag~
     
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RECIPE SUBMITTED BY

I've been a vegetarian since my mid-teens, although I didn't get into cooking until I went to college and faced the struggle of staying healthy on campus. I love Asian dishes and trying new things with tofu and other vegetarian staples. I don't bake often, but when I do, I bake vegan, because vegan pastries are soooo moist and delicious!
 
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