Blueberry and lemon make a cute couple on the cusp of spring. I deliciously highlight the combination in these cupcakes. Coconut sugar provides better-for-you sweetness, while every bite bursts with blueberries. Top with a simple monk fruit buttercream frosting, my monk fruit glaze, or enjoy them plain. You really can’t go wrong!
Ingredients in these healthier blueberry lemon cupcakes
- All-purpose flour
- Unsalted butter
- Coconut sugar
- Lemon zest and lemon juice
- Eggs
- Vanilla extract
- Almond milk
- Blueberries
Substitutions you can make for these healthier blueberry lemon cupcakes
- All-purpose flour: use gluten-free all-purpose flour if needed
- Unsalted butter: vegan butter
- Coconut sugar: any granulated sweetener should work
- Eggs: flax eggs for vegan
- Almond milk: any dairy-free milk of choice, or use whole milk or buttermilk
Healthier Blueberry Lemon Cupcakes
Blueberry and lemon combine in these cupcakes, resulting in a light, zesty and refreshingly sweet treat that is perfect for spring.
Equipment
- muffin tin
- Hand beater or stand up mixer
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 1 cup coconut sugar
- 1 tablespoon lemon zest
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond milk or milk of choice
- 1/4 cup lemon juice freshly squeezed from about 1 large lemon
- 1 cup fresh blueberries
For the frosting
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 2 cups powdered monk fruit sugar I like Lakanto brand
- 1 teaspoon vanilla extract
- optional garnish: lemon zest and extra blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Depending on how much you fill each cupcake liner (see below), you might end up with enough batter to make a few more in a second batch.
- Make the cupcakes. In a large mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- Using a handheld beater or stand mixer fitted with a paddle attachment, beat the butter, coconut sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides as you need to and beat again. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Continue to scrape down the sides of the bowl as you need to.
- Add the dry ingredients to the bowl with the butter and egg mixture and beat again. Add the almond milk and lemon juice. Beat again until just combined, trying not to over mix. Fold in the blueberries.
- Transfer the batter into the liners, filling each one 2/3 to 3/4 of the way to the top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting. In a large bowl, use a handheld beater or stand mixer to beat the butter and monk fruit powdered sugar together on medium speed until smooth, about 2 minutes. Add the vanilla extract and beat again until combined. Use a spatula to scrape down the sides of the bowl and mix well.
- There are a few different ways to frost the cooled cupcakes. You can simply spoon some frosting on top, spreading it across the top in a thin layer. To pipe, either use a piping bag or plastic bag. Use scissors to cut off one of the corners. Place the frosting in the bag and squeeze to pipe. Top each cupcake with extra lemon zest and blueberries if desired.
