Zutaten für Blueberry Lemon Cupcakes
- 1 cup (2 sticks) vegan butter substitute
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened applesauce
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup soy milk
- zest of 1 large lemon
- juice of 1 large lemon
- 1 cup fresh blueberries
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Zubereitung von Blueberry Lemon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) vegan butter substitute, 1 ¾ cups granulated sugar, and ½ cup unsweetened applesauce until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup soy milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the zest and juice of 1 large lemon.
- Gently fold in 1 cup fresh blueberries.
- Fill cupcake liners ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
0g
Carbs
11g
