Vegan Lemon Blueberry Cupcakes
Ingredients
Cake
- 1/4 cup oil
- 2 tbsp @sperofoods The Original sunflower® cream cheese
- 1 cup non-dairy milk
- 1/2 cup lemon juice
- 1 tbsp vinegar
- 1 tsp vanilla
- 1 tsp lemon paste
- 1 1/4 cup granulated sugar of choice
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Dash of salt
Filling
- 1/2 cup Blueberry Jam
Frosting
- 1 cup non-dairy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon paste (or zest of 1 lemon)
Preparation
Preheat oven to 350°F.
Beat together oil, @sperofoods Sunflower® Cream Cheese, milk, lemon juice, vinegar, vanilla, and lemon paste until smooth.
Lightly stir in the dry cake ingredients and beat together until a smooth batter forms.
Pour into a lined muffin tin, filling each crevice 2/3 of the way full.
Bake at 350°F until golden and a toothpick comes out clean, about 25-30 minutes.
Stuff with blueberry jam.
Beat together the frosting ingredients until smooth.
Top with the lemon-y whipped cream mixture and enjoy.
