✨ Vegan Lemon Blueberry Cupcakes 🧁🍋 | Soft, Zesty & Delicious! #VeganCupcakes #LemonBlueberry #Dairy

These Vegan Lemon Blueberry Cupcakes are soft, fluffy, and bursting with fresh citrus and juicy berries! 🍋🫐 Perfect for any occasion, these cupcakes are easy to make and completely dairy-free and egg-free. Topped with a tangy lemon frosting, they’re a refreshing and delicious treat! 🌱 Full recipe below! ⬇️ 📌 Ingredients: 1 ½ cups (190g) all-purpose flour ¾ cup (150g) granulated sugar 1 tsp baking soda ½ tsp salt ¾ cup (180ml) plant-based milk (almond, soy, or oat) ⅓ cup (80ml) neutral oil (like vegetable or canola) 2 tbsp lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup (150g) fresh or frozen blueberries Lemon Frosting: ½ cup (115g) vegan butter 2 cups (240g) powdered sugar 1-2 tbsp lemon juice 1 tsp lemon zest 📌 Instructions: 1️⃣ Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. 2️⃣ In a bowl, whisk together flour, sugar, baking soda, and salt. 3️⃣ In another bowl, mix plant-based milk, oil, lemon juice, zest, and vanilla. 4️⃣ Gradually combine wet and dry ingredients. Fold in blueberries. 5️⃣ Divide the batter evenly into the cupcake liners (about ¾ full). 6️⃣ Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool. 7️⃣ For the frosting, beat vegan butter until creamy, then slowly add powdered sugar, lemon juice, and zest. 8️⃣ Pipe or spread frosting onto cooled cupcakes and enjoy! 💛 If you love this recipe, give it a thumbs up 👍 and subscribe for more delicious vegan treats! 🌱 #VeganCupcakes #LemonBlueberry #DairyFreeDessert #EasyBaking #PlantBased