The Vegan Blueberry Bliss Cupcakes are a tasty dessert. These have 220 kcal per serving. You can make them in 40 minutes. Serve your Vegan Blueberry Bliss Cupcakes for parties, birthdays, gatherings, tea time, or as a sweet treat. Also, you may pair these cupcakes with almond milk, fruit salad, vegan vanilla ice cream, mixed berries, herbal tea, coffee, or latte as well. Making these cupcakes is effortless because the instructions are basic for you. Here, we will use all-purpose flour, salt, soft vegan butter, baking soda, granulated sugar, flaxseed meal, water, vanilla, unsweetened almond milk, blueberries, powdered sugar, and blueberry puree to make them. Keep them chilled for five days in a box as well.
STATS:
- Servings: 12 cupcakes
- Total time: 40 minutes
- Preparation time: 20 minutes
- Course: Dessert
- Serving size: 1 cupcake
- Number of calories: 220 kcal
- Cooking time: 20 minutes
- Cuisine: American
- Diet: Vegan
EQUIPMENT:
- Blender
- Spatula
- Cupcake liners
- Measuring spoons
- Muffin tin
- Measuring cups
- Whisk
- Mixing bowls
INGREDIENTS:
CUPCAKES:
- Half cup soft vegan butter
- 2 tbsp flaxseed meal
- Quarter tsp salt
- One cup of granulated sugar
- Half tsp baking soda
- Six tbsp water
- 1 1/2 cups all-purpose flour
- One tsp vanilla extract
- Half cup unsweetened almond milk
- 1 1/2 cups fresh blueberries
- One and a half tsp baking powder
FROSTING:
- Half cup soft vegan butter
- 1/4 cup blueberry puree
- Three cups of powdered sugar
- One tsp vanilla extract
- Salt
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Use this flour to make the shape of your dessert. Here, all-purpose flour will make your cupcakes softer as well. You can add whole wheat flour for a different choice if you prefer.
VEGAN BUTTER:
- Adding this butter will include moisture in your cupcakes, and they will get a rich flavor as well. Your dessert will also become softer from adding it. Add neutral vegetable oil for another idea as well.
BAKING SODA AND BAKING POWDER:
- These ingredients will make your cupcakes soft, and they will rise in the oven as well. If you don’t have soda, only utilize the powder, but it will change the texture a little bit.
FLAX EGGS:
- We will mix water and flaxseed meal to make the flax egg for your vegan cupcakes. These flax eggs will keep your dessert ingredients together. You may use chia seeds as an alternative as well.
UNSWEETENED ALMOND MILK:
- Adding milk to your cupcake batter will make it smoother. Also, your dessert will become moist from adding this milk. Here, we will use unsweetened almond milk for this recipe. Use unsweetened oat or other vegan milk for this if you prefer as well.
BLUEBERRIES:
- These are the basic flavors for your vegan cupcakes, and these will give you a fruity flavor. Also, your cupcakes will become sweet from adding them. You may add frozen blueberries for another idea without thawing them.
POWDERED SUGAR:
- Here, we will use powdered sugar for the frosting of your cupcakes. It can mix easily in the mixture and give you sweetness. Adding powdered sugar to your frosting mix will make it smoother as well.
BLUEBERRY PUREE:
- We will make a puree from blueberries because they will include a good color to the frosting. Your frosting will also have a blueberry flavor to it. Another option can be making strawberry puree if you like.
VANILLA EXTRACT:
- Utilizing vanilla extract in your cupcakes will make them sweet. Also, the smell of your dessert will improve from using this. If you don’t prefer it, you may eliminate it as well.
INSTRUCTIONS:
PREPARE THE CUPCAKES:
- Heat your oven to 175°C and add liners to the tin as well.
- Now take a smaller bowl to mix water with flaxseed meal in it and rest it for 5 minutes.
- Then, use a bowl so you can whisk the dry ingredients in it, except sugar.
- Now use another bowl to beat the sugar and vegan butter, so they become fluffy.
- Then include vanilla & flax eggs to it to mix.
- Take your dry mixture and gently add it to the other bowl.
- Include almond milk in the batter while you mix it carefully.
- Now comes the folding of blueberries in the batter.
- Add this mix to the tins and bake for 20 minutes.
- Cool your cupcakes after baking them.
MAKE THE FROSTING:
- You will take a bowl and beat vegan butter in it so it becomes creamy.
- Include powdered sugar in it gradually to mix properly.
- Now, include salt, vanilla, and blueberry puree in the mixture to beat to make it fluffy.
- Add this frosting to your cool cupcakes and serve them.
SERVING SUGGESTIONS:
BREAKFAST:
- Fresh fruit salad
DRINKS:
- Herbal tea
- Coffee
- Almond milk
- Latte
TIPS:
- You don’t need to mix the cupcake batter too much because it will make your cupcakes dense.
- It is a good idea to toss the blueberries in some flour so they don’t drown in the batter easily.
- Add normal temperature ingredients to this recipe for easy mixing.
STORAGE INFORMATION:
FRIDGE:
- Add your cupcakes to a closed container to refrigerate them for five days.
FREEZER:
- Don’t freeze the frosting, and just place the cupcakes in the freezer for 2 months. Use a plastic wrap to cover them before stocking.
FAQs:
Should I add frozen blueberries to my dessert?
- You can use them without thawing in your recipe.
How should we eliminate gluten from these cupcakes?
- Utilize a gluten-free flour blend to make your cupcakes gluten-free.
NUTRITIONAL INFORMATION:
Net Carbs: 32 grams
Protein: 2 g
Vitamin A: 250 IU
Calories: 220 kcal
Calcium: 40 g
Total Carbs: 35 g
Fiber: 3 grams
Sodium: 120 grams
Potassium: 90 g
Fat: 8 grams
Iron: 1.2 g
