I still have a lot of left over AP flour and white sugar… what does this call for? Cheat Day! Well, there is an additional reason – whenever I make my cheat day recipes, they are for someone else. This time, the reason for these cupcakes is that it’s my friend Alex’s last day at the internship and I’m gonna miss her – so HEY! Might as well use up more of the All-Purpose Flour and Granulated Sugar I have left. Especially since I never use it otherwise. Which is good.
I can’t just throw it out though so making it for others, who don’t care as much for healthy eating, is a good way to go. I’d love to influence my friends to go ahead with healthy eating but priorities first – there’s gotta be ways to get rid of all of the products I personally won’t use anymore. So here’s another way Making regular ol’ cupcakes! Woohooo!
These blueberry lemon cupcakes feel light and summery. I tried hard not to make the texture feel like a muffin but rather a cupcake and I succeeded. I was very tempted to put in whole wheat flour in the mix but I had to resist cause I knew otherwise the texture would turn out more muffin-y. Plus, I really wanna use up all of that darn all-purpose flour, haha. Everyone deserves a cheat day though, so indulge Not like these are super fattening anyway!
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
Keywords: cupcakes cheat day
Ingredients (12 cupcakes)
- 1 2/3 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp coconut oil, melted
- 1/3 cup liquid egg whites, room temperature
- 10 drops Lemon NuNaturals Stevia
- 1/2 cup plain nonfat kefir, room temperature
- 12 cup unsweetened vanilla Almond Breeze almond milk, room temperature
- 1 tsp lemon rind (grated)
- 1 cup fresh or frozen blueberries (I used frozen, thawed)
- 4 oz reduced fat cream cheese
- ~2/3 cup confectioners sugar
- 1 tsp finely grated lemon zest
- 1/4 tsp xanthan gum
Preheat oven to 350°. Put 12 cupcake liners into muffin tin and spray them.
To prepare cupcakes, sift together flour, sugar, baking powder, salt, and baking soda in a large bowl.
Combine melted coconut oil and egg whites in another large bowl; stir with a whisk. Add kefir, almond milk, and lemon rind to egg mixture; stir with a whisk. Add kefir mixture to flour mixture, stirring just until moist. Fold blueberries into batter.
Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
In a large bowl, put together cream cheese and rind and start blending with a hand mixer. Start adding confectioners sugar to the mixture by 1/4 cup or so, slowly, so that it gets blended in all together nicely. Once all of the sugar is in and it’s all blended, add the xanthan gum and blend it up more. Your frosting is now ready to be scooped onto the cupcakes.
Store in the fridge.
Kammie wants to know:
How often do you bake for others?
What’s your favorite summer berry?
Let me know in the comments below!
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