Blueberry Lemon Cupcakes
photo by CoffeeB
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 cupcakes
ingredients
- 1⁄2 cup earth balance butter substitute
- 1 cup sugar
- 2⁄3 cup applesauce
- 1 1⁄2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup soymilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
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
-
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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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!