Blueberry-Lemon Cupcakes With Cream Cheese Frosting

Blueberry-Lemon Cupcakes With Cream Cheese Frosting

It’s the weekend!!!

Correction: It’s the SUPERBOWL weekend!

But I have a confession to make: I work on Superbowl Sunday.

I know, I know. You must think that I heard this and I ran to my room, sobbing, throwing myself down on the pillows of my bed and declaring that I would never again love anything. I must have thrown books against the walls, wailing and refusing to get out of bed for the rest of the day.

Thankfully, that didn’t happen. If my life was on TV, maybe it would have. But alas. I realized I wouldn’t be making Superbowl recipes this weekend. Instead, I shrugged, brushed the idea of sitting down this Sunday out of my mind, and decided on something that’s even better than the Superbowl (haters: bring it on!)– I decided to make mini cupcakes.

Not just mini cupcakes. Miniblueberry lemon cupcakes. With zesty, bright lemon and plump blueberries that didn’t even need to be fresh because frozen ones worked perfectly. With a gooey, sweet, delectable cream cheese frosting that drips down the sides slightly and turns into a smooth burst of heavenly flavor when you bite into it. With the cutest presentation ever because mini things automatically do that.

They are delicious, and I dare you to eat just one.Which is why the serving size just had to be two. Trust me, you’ll do it.

Blueberry-Lemon Cupcakes with Cream Cheese Frosting
Adapted from Cooking Light
Serves 13        Serving Size: two mini cupcakes            Calories/serving:108



  • 1c. light vanilla soy milk, divided 
  • 1tsp apple cider vinegar
  • 1c. plus 2tbl all-purpose flour, divided
  • 1/2c. whole wheat flour 
  • 1/2c + 2tbl splenda

  • 1 1/2tsp
    baking powder

  • 1/4tsp

  • 1/8tsp baking soda

  • 3tbl no sugar added applesauce
  • 1
    large egg

  • 1tsp
    grated lemon zest

  • 3/4c.
    frozen blueberries, thawed, juice drained 


  • 4oz fat free cream cheese, room temperature
  • 1tbl light margarine
  • 1tsp
    grated lemon zest

  • 1/2tsp vanilla extract

  • 1/2tsp orange extract (optional- sub with vanilla if wanted)
  • 1/2c. splenda

  • Fresh blueberries (optional)


  1. Preheat oven to 350F. Spray 24 mini cupcake holders with cooking spray.
  2. Combine 1/2c. soy milk with 1tsp vinegar, and set aside for at least ten minutes (it will change consistency slightly).
  3. To prepare cupcakes, combine 1c AP flour plus 1/2c whole wheat flour. Add another 1 tbl AP flour, the splenda, the baking powder, 1/4 teaspoon salt, and the baking soda in a
    large bowl. Combine applesauce and egg in another large bowl; stir
    with a whisk. Add soy milk (the non-vinegar and the vinegar ones) and 1tsp zest. Add wet mix to flour mixture,
    stirring just until moist. Toss blueberries with remaining 1 tablespoon
    flour. Fold blueberries into batter. 
  4. Spoon batter into prepared muffin
    cups. Bake at 350° for 12-15 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.
  5. To prepare frosting, beat cream cheese, margarine, zest, and extract(s) with a
    mixer at medium speed just until blended. Gradually add Splenda. Spread frosting evenly over cupcakes;
    garnish with blueberries, if desired. Store, covered, in refrigerator.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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