Lemon Blueberry Cupcakes

Lemon and blueberry cupcakes, a tangy-sweet break from all the chocolate and caramel goodness lately!

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes


  • Cupcakes:
  • 4.2 oz applesauce/apple puree
  • 9.7 oz coconut yogurt
  • 2.6 oz almond butter
  • 2.1 oz coconut sugar
  • Zest of 1 lemon
  • 2.1 oz @macr0mike vanilla buttercream protein powder
  • 4.8 oz GF plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 3.5 oz fresh blueberries
  • Frosting:
  • 7 oz dairy-free butter
  • 1 Tbsp lemon juice
  • Zest of ½ a lemon
  • 1.8 oz icing sugar
  • 1 oz @macr0mike vanilla buttercream protein powder


  1. Preheat the oven to 330°F (fan forced) and line a muffin tray with 9-10 cupcake cases.
  2. For the cupcakes, whisk together applesauce/apple puree, yogurt, almond butter, sugar, and lemon zest in a large bowl until smooth.
  3. Add the protein, flour, baking powder, bicarb soda, and fold until combined.
  4. Gently fold in the blueberries.
  5. Divide the batter evenly among the cupcake cases, smoothing out the tops. Bake for 15-20 mins until lightly golden, then let them cool.
  6. For the frosting, beat together the butter, lemon juice, and zest in a medium bowl using a handheld beater.
  7. Once combined, sift in the sugar and protein, beating until light and fluffy.
  8. Pipe or spread the frosting on each cupcake, and top them with fresh blueberries and lemon zest. Get ready to savor the fruity zing!

Leave a Comment

Skip to Recipe