Minutes Prep time: 15
Minutes Total time: 45
Servings: 1
Difficulty: easy
1 cup almond milk or other plant-based milk
1 teaspoon cider vinegar
1/3 cup Earth Balance® Vegan Buttery Sticks
3/4 cup coconut sugar
2 teaspoons vanilla extract, divided
1/2 teaspoon lemon extract
2 teaspoons grated lemon zest
1-1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup fresh blueberries, mashed
1/2 cup Earth Balance® Vegan Buttery Sticks
salt
2 cups confectioners' sugar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 709 mg | 71% |
| Carbohydrate | 498 g | 166% |
| Cholesterol | 0 | |
| Total Fat | 151 g | 231% |
| Iron | 9 mg | 47% |
| Calories | 3373 kcal | 169% |
| Sodium | 4072 mg | 170% |
| Protein | 18 g | 35% |
| Saturated Fat | 60 g | 301% |
| Sugars | 355 g | 36% |
| Vitamin C | 9 mg | 15% |
For the cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle.
Beat together the milk mixture, 1/3 cup Earth Balance, coconut sugar, 1 teaspoon vanilla, lemon extract and lemon zest in a large bowl.
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Sift in flour, cornstarch, baking powder, baking soda and 1/2 teaspoon salt and mix until no big lumps remain.
Fill cupcake liners 2/3 of the way full and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
For the frosting: While cupcakes are cooling, prepare frosting by mixing blueberries, 1/2 cup vegan buttery sticks and dash of salt together in a large mixing bowl.
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Gradually add the powdered sugar and continue to mix the ingredients until they all become combined. Frost cooled cupcakes evenly with frosting.
Vegan Lemon Cupcakes With Blueberry Frosting
