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Vegan Lemon Blueberry Cupcakes

What is it about the endless heat of a summer day that pairs so perfectly with the tartness of a lemon? These vegan lemon blueberry cupcakes could turn even the most blazing of days in to a breezy memory. These are perfect for any occasion, and trust me, even your dairy eating friends will approve!



  • 2 1/4 cups All Purpose Flour

  • 1 2/3 cups Granulated Sugar

  • 1 1/2 tsp Baking Soda

  • 3/4 tsp Salt

  • 1 1/2 cups Vegan Buttermilk ( 1 1/2 cups Vanilla Almond Milk + 1 Tbsp White Vinegar)

  • 1/2 cup Extra Virgin Olive Oil

  • 1 1/2 tsp Vanilla Extract

  • 2 tsp Lemon Extract

  • 1 tbsp Lemon Juice

  • Vegan Yellow Dye (optional)

  • 1 cup Blueberries


  • 1 cup vegan butter, softened

  • 4 cups powdered sugar

  • 1 tsp Lemon Extract

  • 2 tbsp Almond Milk


Preheat your oven to 325. In a medium bowl prepare your vegan buttercream by mixing 1 1/2 cups vanilla almond milk with 1 Tbsp vinegar, set aside. In a separate bowl, sift together the flour, sugar, baking soda, and salt. Stir in olive oil, vanilla extract, lemon extract, lemon juice, and buttermilk. Add a few drops of food coloring for a brighter yellow. Fold in your blueberries. Fill your cupcakes liners and bake 18-20 minutes. While your cupcakes are in the oven, lets work on the frosting. In your stand mixer, beat the vegan butter sticks (Earth Balance Vegan Butter Sticks are our favorite!) Slowly mix in the powdered sugar, almond milk, and lemon extract. You can add or reduce the almond milk for your desired consistancy. Add your vegan yellow dye for a fun pop of color ! Once your cupcakes are cooled, frost with your favorite piping tip and decorate with blueberries or a fresh blueberry sauce. Don’t burn yourself, enjoy!

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