Enjoy a burst of fruity freshness with these Refreshing Lemon and Blueberry Cupcakes. These delightful cupcakes combine the tangy zest of lemon with the sweet juiciness of blueberries, creating a perfect balance of flavors in every bite. Topped with a light and creamy lemon frosting, these cupcakes are a refreshing change from rich chocolate and caramel treats, offering a vibrant and delicious alternative.
Why You’ll Love This: These Lemon and Blueberry Cupcakes are a refreshing treat that’s perfect for any occasion. The combination of applesauce and coconut yogurt keeps the cupcakes moist and tender, while the almond butter adds a subtle richness. The fresh blueberries provide bursts of sweetness that complement the tangy lemon zest perfectly. The lemon frosting adds a creamy, citrusy finish that makes these cupcakes irresistible. Easy to make and full of fresh, fruity flavors, these cupcakes are sure to become a favorite.
Perfect Occasion: These cupcakes are perfect for any occasion where you want to serve a light and refreshing dessert. They are ideal for spring and summer gatherings, picnics, brunches, and tea parties. These cupcakes also make a wonderful gift for friends and family, showcasing your love for baking and appreciation for fresh, fruity flavors. Enjoy them as a delightful dessert or a special treat to brighten your day.
Decoration Tips: To make your Lemon and Blueberry Cupcakes even more appealing, consider adding some decorative touches. After frosting the cupcakes, top them with fresh blueberries and a sprinkle of lemon zest for a beautiful and vibrant look. You can also add a drizzle of lemon glaze or a dusting of powdered sugar for an extra touch of elegance. For a festive look, add a few edible flowers or a sprinkle of edible glitter. These simple decorations will make your cupcakes look as stunning as they taste.
Ingredients:
Cupcakes:
- 120g applesauce or apple puree
- 275g coconut yogurt
- 75g almond butter
- 60g coconut sugar
- Zest of 1 lemon
- 60g vanilla buttercream protein powder
- 135g gluten-free plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 100g fresh blueberries
Frosting:
- 200g dairy-free butter
- 1 tablespoon lemon juice
- Zest of 1/2 a lemon
- 50g icing sugar
- 30g vanilla buttercream protein powder
Method:
- Preheat your oven to 165°C (fan forced) and line a muffin tray with 9-10 cupcake cases.
- In a large bowl, combine the applesauce or apple puree, coconut yogurt, almond butter, coconut sugar, and lemon zest. Whisk until smooth and well blended.
- Add the vanilla buttercream protein powder, gluten-free plain flour, baking powder, and baking soda to the bowl. Fold the ingredients together until just combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the cupcake cases, smoothing out the tops. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. Set aside to cool.
- To make the frosting, beat the dairy-free butter, lemon juice, and lemon zest together in a medium bowl using a handheld beater until well combined.
- Sift in the icing sugar and vanilla buttercream protein powder. Beat again until the frosting is light and fluffy.
- Pipe or spread the frosting onto each cooled cupcake. Top with fresh blueberries and a sprinkle of lemon zest. Serve and enjoy!
These delicious Lemon and Blueberry Cupcakes are a refreshing treat that’s perfect for any occasion. Enjoy!
