Who loves cupcakes? I’m so excited to share this awesome recipe with you that I created for the Earth Balance 2016 Cupcake Challenge! These Vegan Blueberry Muffins with Tangerine Frosting are the perfect spring time cupcake and the flavor combination is perfection! Check out how easy they are to make below and stop over to see all the delicious recipes that have been submitted in the cupcake challenge!
Blueberry Cupcakes with Tangerine Buttercream
Ingredients:
- 1 cup soy milk + 1 tsp fresh lemon juice
- 1/2 cup Earth Balance butter, softened
- 1 cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour, shifted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/2 cup fresh blueberries
Directions:
- Preheat oven to 350 degrees Fahrenheit
- Line a non-stick12 muffin pan with a dozen paper liners.
- Add lemon juice to the non-dairy milk, allow it to sit and curdle.
- In the bowl of a stand mixer, using the paddle attachment, add softened butter and whip until fluffy and peaks forms.
- Add sugar and vanilla extract, and continue to beat until fluffy.
- Sift dry ingredients together into a bowl, and set aside.
- With the mixer set on low, begin adding the flour mixture 1/3 at a time, and alternate between adding soy milk/lemon juice mixture and flour mixture. Continue to mix until until all ingredients are well incorporated and smooth.
- Divide cupcake batter evenly among cupcake cups, Fill cups 3/4 of the way.
- Place cupcakes on the center rack at 350 degrees for 22-25 minutes, test with a toothpick inserted into the center a cupcake, when the toothpick inserted into the center comes out clean they are done.
- Allow the cupcakes to cool before frosting.
- Serve.
Tangerine Buttercream for Vegan Cupcakes:
- 1/2 cup of Earth Balance vegan butter
- 1/4 tsp Vanilla extract
- 3 cups powdered sugar
- 1 tablespoon (almond) non-dairy milk
- 1/2 cup of pecans
- 2 small tangerines
Directions for Frosting:
1. In a large mixing bowl, add the Earth Balance butter. Beat until fluffy.
2. Add the powdered sugar about 1/2 cup at a time, and tangerine juice a little at a time.
3. Add the pecans. If the buttercream is too thick, add a teaspoon at a time of almond milk until you get the desire consistency.–
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This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.
I’ve never tried soy milk before. Does it change any flavor or texture in the cupcakes? Also, I think you mean “sifted” not “shifted” on your flour measurements.
Wow these look so yummy! I love blueberry and orange together, so I can imagine the tangerine frosting is the perfect addition! Love that they’re vegan too!
These cupcakes look heavenly!!! Thanks for the recipe!
Oh yum! I bet these are so refreshing!
These sound so amazing! I’ve never tried blueberry cupcakes before, but now I don’t know why I haven’t because they sound so good!
YUM. These look amazing! I’ve never had tangerine frosting and that’s something I definitely want to change soon!
xo Ashley
Those look absolutely delectible. I’d love to eat them!
The main plus of this berry is in antioxidants. Pantothenic acid that contributes to a better metabolism, also found in blueberries. Well, she’s just delicious 🙂 Thanks for the recipe!
I love the combo of blueberry and citrus! These look like such a yummy treat!