Go Back

Lemon Blueberry Cupcakes

GF, Dairy Free, Top 8 Free
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Servings: 12 cupcakes
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

Cupcake Mix
  • 1 Box GF Cake Mix I use Live G Free cake mix from Aldi's
  • 3/4 Cup Rice Milk
  • 3 Tbs Ground Flax seed + 9 Tbs Water Mix water and Flax and let sit 5 minutes
  • 1 Tbs Fresh Lemon Juice
  • 1/2 Cup Butter Melted (soy free plant based)
Lemon Glaze
  • 1 Cup Powdered Sugar
  • 1 tsp Fresh Lemon juice
  • 2 tsp Rice Milk
  • 1 tbsp Lemon zest or the zest from one lemon

Method
 

Cupcakes
  1. Step 1: Preheat Oven to 325. Mix the flaxseed with warm water and let it sit for about 5 minutes to thicken a little.
  2. Step 2: Zest the lemon, you will need about a tablespoon for the icing. Squeeze the lemon and set the juice aside, you will need a tablespoon for the cake mix and a teaspoon for the icing.
  3. Step 3: Mix butter, flax egg, a tablespoon of lemon juice, vanilla and rice milk until well incorporated. Fold in 1/2 cup blueberries. Bake at 325 for 22-25 minutes. Let fully cool before glazing.
Lemon Glaze
  1. Mix 1 cup of powdered sugar with 2 teaspoons of rice milk, one teaspoon fresh lemon juice, and a tablespoon of lemon zest. Mix until sugar is dissolved. If too thick add a few drops of rice milk or lemon juice to thin. Its important to add very little at a time so it does not become to thin. If it does become too thin just add additional powdered sugar to thicken.