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    You are here: Home / Recipes / Cupcakes / vegan lemon blueberry cupcakes

    vegan lemon blueberry cupcakes

    Mar 29, 2019 · 33 Comments

    This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

    These Vegan Lemon Blueberry Cupcakes are light and fluffy, and packed with fresh lemon flavor. The zesty lemon frosting on top seals the deal!

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

    Happy Fri-YAY, friends!! #SpringSweetsWeek is still going strong, and I have yet another delicious dessert recipe for y'all today. These Vegan Lemon Blueberry Cupcakes are made in partnership with Adams Extracts AND Sprinkle Pop! They are so darling, and when I fed them to an unsuspecting group of my friends, they were a HUGE hit - nobody could believe they were vegan! I have found that the best way to get people to eat vegan food is to just... not tell them. Reveal the secret afterwards and everyone's mind is blown ???? #VeganBloggerHacks, ya know. ALSO - don't forget to enter the big G I V E A W A Y before the week is over! You can find it at the bottom of this post!

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

    So, a story about these lemon blueberry cupcakes... originally, they were supposed to be baked donuts! I tried a test batch though, and I don't know if it was because I was too heavy-handed with the blueberries or what, but those suckers would not come out of the pan. They were totally glued. So... back to the drawing board. What's a dessert that DOESN'T have to come out of its pan? Well, a cupcake! I changed my proportions just a bit, and was rewarded with these light & fluffy treats.

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

    These lemon blueberry cupcakes are packed with flavor, and have a triple threat of lemon juice, lemon zest AND Adam's lemon extract in them! The frosting on top also has some lemon extract in it, and I used Adam's natural yellow food coloring to achieve the perfect pastel yellow. The finishing touch was these ADORABLE sprinkles from Sprinkle Pop! This cute Easter mix is called Egg Hunt. Can you even deal with those tiny bunnies and carrots?!

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

    By now, I know you guys know the drill... be sure to hit up all my blogger friends for their delicious recipes of the day! I love how everyone has had such great ideas for showcasing the same brands and products in a completely different way!

    Friday #SpringSweetsWeek Recipes

    • A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
    • Bunny Bark by Our Good Life
    • Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
    • Carrot Cake Scones by Cheese Curd In Paradise
    • Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
    • Chocolate Marshmallow Dip by Simply Inspired Meals
    • Chocolate Panna Cotta by The Gingered Whisk
    • Chocolate Wacky Cake by The Gingered Whisk
    • Cottontail Chex Mix by Books n' Cooks
    • Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
    • Flower Pot Spring Cookies by The Freshman Cook
    • Homemade Peach Cobbler by A Joyfully Mad Kitchen
    • Key Lime Cupcakes by House of Nash Eats
    • Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
    • Lemon Cake Roll by Sweet Beginnings
    • Lofthouse Soft Sugar Cookies with Frosting by The Crumby Kitchen
    • Marshmallow S'Mores Cookies by Palatable Pastime
    • Mint Chocolate Yogurt Pudding by Cindy's Recipes and Writings
    • Orange Cream Cheese Loaf Cake by A Savory Feast
    • Orange Cream Overnight Oats by Cookaholic Wife
    • Orange Creamsicle Fruit Salad by Home Sweet Homestead
    • PEEPS Bunny Trail Cupcakes by Family Around the Table
    • Sheet Pan Key Lime Pie by Strawberry Blondie Kitchen
    • Simple S'mores Bars by Cooking With Carlee
    • Small Batch Chocolate cupcakes by Creative Southern Home
    • Strawberry Papaya and Blood Orange Margarita by Karen's Kitchen Stories
    • Strawberry Rhubarb Cake by Jolene's Recipe Journal
    • Vegan Blueberry Yogurt Coffee Cake by Hezzi-D's Books and Cooks
    • Vegan Lemon Blueberry Cupcakes by The Baking Fairy

    vegan lemon blueberry cupcakes | The Baking Fairy #ad #SpringSweetsWeek

     Check out all my #SpringSweetsWeek recipes:

    • Monday: Vanilla Bean Dutch Baby with Strawberry-Hibiscus Syrup (Swiss Diamond)
    • Tuesday:  Vegan Oatmeal Cookie Sweet Rolls with Oatmilk Frosting (Nancy's Yogurt)
    • Wednesday: Vegan Raspberry Dark Chocolate Energy Bites (Barlean's)
    • Thursday: Vegan Banana Split Cake (Dixie Crystals)
    • Friday: Vegan Lemon Blueberry Cupcakes (Adams Extracts and Sprinkle Pop)
    • Saturday: Vegan Blood Orange & Dark Chocolate Loaf Cake (Melissa's Produce)

    5.0 from 14 reviews
    vegan lemon blueberry cupcakes
     
    Save Print
    Prep time
    15 mins
    Cook time
    25 mins
    Total time
    40 mins
     
    These Vegan Lemon Blueberry Cupcakes are light and fluffy, and packed with fresh lemon flavor. The zesty lemon frosting on top seals the deal!
    Author: Valentina | The Baking Fairy
    Recipe type: Cupcakes
    Serves: 18
    Ingredients
    • *for the lemon cupcakes*
    • 2 tablespoon ground flaxseed + 6 tablespoon water
    • 1 cup granulated sugar
    • 1¾ cup all-purpose flour
    • 1½ teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup vegan butter, at room temperature
    • ⅓ cup nondairy yogurt
    • ¼ cup vegetable oil
    • 1 tablespoon Adams lemon extract
    • ⅓ cup unsweetened nondairy milk
    • ⅓ cup lemon juice
    • zest of 1 lemon
    • 1 cup fresh blueberries
    • *for the frosting*
    • ½ cup shortening
    • ¼ cup vegan butter
    • 3 cups powdered sugar
    • 1 tablespoon Adams lemon extract
    • pinch of salt
    • 2-3 tablespoon nondairy milk, as needed
    • few drops of Adams Natural yellow food coloring (optional)
    Instructions
    1. First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 18 muffin liners.
    2. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
    3. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
    4. Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
    5. In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, lemon zest and and lemon extract, and add them to the dry ingredients. Mix until combined.
    6. Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently fold in the blueberries.
    7. Divide batter evenly among the prepared cupcake liners. Bake cupcakes for 20-25 min until they are fluffy and a toothpick inserted in the center comes out clean.
    8. While the cupcakes cool, prepare the frosting.
    9. In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt and some food coloring if desired. You can add a few spoonfuls of nondairy milk if it's too thick.
    10. When the cupcakes are cooled completely, decorate them with the frosting. I used an open star tip (#8B). Top the cupcakes with a few blueberries and the Sprinkle Pop sprinkles.
    3.5.3251

     

     

    « vegan banana split cake
    vegan blood orange dark chocolate loaf cake »

    Reader Interactions

    Comments

    1. Simply Inspired Meals says

      March 29, 2019 at 10:36 am

      So pretty with the blueberries on top, sounds yummy.

      Reply
    2. Christie says

      March 29, 2019 at 10:51 am

      They look so delicious! I love the blueberry and lemon combo. And that buttercream looks so good!

      Reply
    3. kallee says

      March 29, 2019 at 11:36 am

      The cupcakes look gorgeous. I love finding new ways to use fresh blueberries

      Reply
    4. Jenna Owens says

      March 29, 2019 at 12:10 pm

      Wow these look so good! I love blueberry and lemon together. And that frosting looks so yummy!

      Reply
    5. Karen says

      March 29, 2019 at 3:20 pm

      That was one of my favorite sprinkle mixes! Your cupcakes look amazing as always!

      Reply
    6. Hezzi-D says

      March 29, 2019 at 7:02 pm

      These sound amazing! Love the classic lemon blueberry flavors.

      Reply
    7. Juana Noris says

      March 30, 2019 at 3:04 am

      Would this recipe work without lemon? Just blueberry cupcakes.

      Reply
      • valentina says

        March 30, 2019 at 10:32 am

        Hi Juana! Yes, they would! I would just sub the lemon juice for more nondairy milk, and substitute the lemon extract for vanilla extract.

        Reply
    8. JOANNA says

      March 30, 2019 at 6:02 am

      This looks amazing! I will definately give it a try!
      I hope I will manage as I am not a great cook!

      Reply
    9. Carlee says

      March 30, 2019 at 7:02 am

      What bright and happy looking cupcakes! I love lemon and blueberry baked goods (and all things cupcakes and pretty frosting!!!) so I can't wait to whip up a batch!

      Reply
    10. Leanne | Crumb Top Baking says

      March 30, 2019 at 7:41 pm

      I always enjoy the lemon blueberry combo. And these cupcakes are so beautifully decorated with that frosting and those cute sprinkles!

      Reply
    11. Samantha says

      March 30, 2019 at 10:57 pm

      These vegan Lemon Blueberry cupcakes sound amazing, I love the combination of lemons and blueberries. I can never get enough blueberries and have them in my oatmeal every morning for breakfast. I'd love to try this recipe.

      Reply
      • valentina says

        April 01, 2019 at 9:46 pm

        Thank you so much, Samantha! Blueberries just scream spring to me!

        Reply
    12. April says

      March 31, 2019 at 5:38 pm

      Your cupcakes turned out so pretty, blueberries and lemon are the perfect spring combo. I too am amazed at how everyone had such great ideas for showcasing the same brands and products, in such differently delicious ways. I have lots of them saved to try soon!

      Reply
    13. Terri Steffes says

      April 01, 2019 at 7:45 pm

      I love that flavor combination. We have had a lot of it during SpringSweetsWeek but I am so glad!!

      Reply
      • valentina says

        April 01, 2019 at 9:44 pm

        Haha we must have all been on the same wavelength! 😉

        Reply
    14. Cheese Curd In Paradise says

      April 02, 2019 at 9:05 pm

      That frosting looks amazing! I would love to serve a plate of these. My kids love blueberries, and I know this would be a big hit.

      Reply
    15. Jaida ~ Sweet Beginnings says

      April 02, 2019 at 10:31 pm

      I love lemon and blueberry desserts and these cupcakes look amazing!

      Reply
    16. Michael @ DiligentChef says

      April 03, 2019 at 6:37 am

      It was the best cupcakes I’ve ever made! I followed the instructions exactly and it was perfect. Thank you for sharing this recipe with us, Valentina!

      Reply
    17. valentina says

      April 03, 2019 at 10:35 am

      Ahh thanks for making my cupcakes, Michael! I am so glad you guys enjoyed them! 🙂

      Reply
    18. Liz @ Books n' Cooks says

      April 03, 2019 at 12:36 pm

      Those sprinkles <3

      Reply
    19. [email protected] Freshman Cook says

      April 08, 2019 at 9:48 pm

      One of my favorite spring flavor combos! These are adorable!

      Reply
    20. Ellen says

      April 13, 2019 at 5:08 pm

      Such a pretty cupcake! Perfect for spring entertaining.

      Reply
    21. J Scott says

      March 07, 2020 at 11:47 pm

      Nice one! Favorite flavor combos. Thank you

      Reply
    22. Lima says

      April 04, 2020 at 2:22 am

      enjoyed and tested. Thank you

      Reply
    23. Rachel says

      April 04, 2021 at 7:18 pm

      I made these for Easter lunch and they were a huge hit. My family usually won't try any of my "weird" vegan food, but they loved the cupcakes...probably because I didn't realize that pure lemon extract and lemon extract are different. Apparently if using pure lemon extract the icing should only have 1/2 tbls. They were extra lemony and delicious.

      Reply
      • valentina says

        April 05, 2021 at 5:30 pm

        Thank you for your feedback, Rachel! I am glad they were a hit regardless. I didn't realize there was a difference either! Thank you for letting me know. I have used different brands of lemon extract and have not had that issue. May I ask what brand you used?

        Reply
    24. Jenny T says

      August 08, 2021 at 8:54 am

      Lovely and tasty

      Reply
      • valentina says

        August 10, 2021 at 2:25 pm

        Thank you for your comment, Jenny!

        Reply
    25. Paula Rothman says

      February 06, 2022 at 9:55 am

      Vegan shortening? What do u recommend?

      Reply
      • valentina says

        February 11, 2022 at 11:02 pm

        Hi Paula! Let me clarify by saying that all vegetable shortening is vegan-friendly. However, when used in frosting, I do prefer a "clean" brand of shortening since the flavor can be more pronounced as we are using it "raw". The brands I like are Spectrum, Nutiva, and Carrington Farms. I can find these at regular grocery stores including Walmart, Target, and Kroger. Hope this helps!

        Reply
    26. Connie says

      October 06, 2022 at 5:06 pm

      Made these, loved these! Moist & delish cupcakes. Also loved that the frosting recipe was right there as well. Great job -- thank you!

      Reply
      • valentina says

        November 18, 2022 at 12:39 am

        Thank you for your kind comment, Connie. I am glad you liked them! 🙂

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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