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!
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!
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.
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?!
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
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)
- *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)
- First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 18 muffin liners.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- 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.
- Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently fold in the blueberries.
- 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.
- While the cupcakes cool, prepare the frosting.
- 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.
- 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.
Simply Inspired Meals says
So pretty with the blueberries on top, sounds yummy.
Christie says
They look so delicious! I love the blueberry and lemon combo. And that buttercream looks so good!
kallee says
The cupcakes look gorgeous. I love finding new ways to use fresh blueberries
Jenna Owens says
Wow these look so good! I love blueberry and lemon together. And that frosting looks so yummy!
Karen says
That was one of my favorite sprinkle mixes! Your cupcakes look amazing as always!
Hezzi-D says
These sound amazing! Love the classic lemon blueberry flavors.
Juana Noris says
Would this recipe work without lemon? Just blueberry cupcakes.
valentina says
Hi Juana! Yes, they would! I would just sub the lemon juice for more nondairy milk, and substitute the lemon extract for vanilla extract.
JOANNA says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Carlee says
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!
Leanne | Crumb Top Baking says
I always enjoy the lemon blueberry combo. And these cupcakes are so beautifully decorated with that frosting and those cute sprinkles!
Samantha says
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.
valentina says
Thank you so much, Samantha! Blueberries just scream spring to me!
April says
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!
Terri Steffes says
I love that flavor combination. We have had a lot of it during SpringSweetsWeek but I am so glad!!
valentina says
Haha we must have all been on the same wavelength! 😉
Cheese Curd In Paradise says
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.
Jaida ~ Sweet Beginnings says
I love lemon and blueberry desserts and these cupcakes look amazing!
Michael @ DiligentChef says
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!
valentina says
Ahh thanks for making my cupcakes, Michael! I am so glad you guys enjoyed them! 🙂
Liz @ Books n' Cooks says
Those sprinkles <3
Teri@The Freshman Cook says
One of my favorite spring flavor combos! These are adorable!
Ellen says
Such a pretty cupcake! Perfect for spring entertaining.
J Scott says
Nice one! Favorite flavor combos. Thank you
Lima says
enjoyed and tested. Thank you
Rachel says
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.
valentina says
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?
Jenny T says
Lovely and tasty
valentina says
Thank you for your comment, Jenny!
Paula Rothman says
Vegan shortening? What do u recommend?
valentina says
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!
Connie says
Made these, loved these! Moist & delish cupcakes. Also loved that the frosting recipe was right there as well. Great job -- thank you!
valentina says
Thank you for your kind comment, Connie. I am glad you liked them! 🙂
Caroline says
Been making these for a couple of years now and they are a fan favorite! I’m always asked to make these for any special occasion.