Well, we’ve finally decided that after thirty years of suffering, we are actually going to do something about it. No longer will Dairy control our every day lives!
In all seriousness, I have been plagued with digestive issues thanks to dairy as well as my husband, my friends, and countless people on the interwebs. It’s just so hard to give up! Regardless of the stomach pain and fogginess afterwards, I found myself going back to Cheese Platters, Grilled Cheese, Nachos, and CUPCAAAAKES!
We decided as we are both advancing in age (almost in my last year of my 20’s!), we need to start taking better care of ourselves (and the animals and the environment) so we are slowly but surely cutting out dairy from our diet. We have been doing okay, a few slip ups here and there, especially on the weekends, and it almost happened yesterday but I stayed strong!
We had just been to the Farmer’s Market and had picked up some beautiful, plump, organic blueberries and some lemons so I embarked on my first ever completely dairy free cupcake recipe and was pleasantly surprised by the results! Lemon Blueberry is one of my all time favorite flavor combinations so I was determined to make this work.
Full disclosure and a pretty controversial opinion: I don’t like a ton of frosting on my cupcakes and I especially don’t enjoy Buttercream Frosting. I think it has a time and place but if I am getting the option between Buttercream or a decadent Cream Cheese Frosting, I’m going Cream Cheese EVERY.SINGLE.TIME. Now, this cream cheese frosting, albeit completely and utterly delicious, is not a frosting you’re used to as in it piles high so that’s why it’s more of a glaze. The Dairy Free Cream Cheese doesn’t set up like it’s dairy full counterpart but that makes it perfect for me! You can see how it lays on the top ever so perfectly.
Another trick to keep these cupcakes moist and incredible, COCONUT YOGURT! For these, I chose a blueberry yogurt but you can substitute any flavor of the yogurt and fresh fruit to customize the cupcake. I am looking forward to trying Lemon Raspberry or Strawberry! You could also use any other dairy alternative yogurt, whatever your preferred brand is!
Okay, on to the cupcakes. Below are all of the ingredients except the Blueberries haha! I didn’t realize they weren’t in the picture until later on and it was just too late so as you are gathering, don’t forget one of the main ingredients! (I was snacking on them as I was getting ready which is the reason they didn’t make the picture but shhhh….)
This Miyoko’s Creamery Butter is the absolute best dairy free butter alternative I’ve ever found. I’ve used it in a ton of different savory and sweet dishes and never noticed a difference! I also enjoy Trader Joe’s Cultured Coconut Milk Yogurt but any brand will do! Thanks to the yogurt, this batter will be runnier than some batter but that comes in handy when you are folding in the blueberries.
Also, be careful to only fill the liners only 3/4 of the way full (something I never manage to do correctly). This batter rises quite a lot and if you’re using cute petal liners like I did, the batter will overflow. OOPS.
Makes 12 Cupcakes
- 1 1/4 Cups all-purpose flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 eggs (room temperature)
- 1 cup Granulated Sugar
- 1/2 Cup Miyoko’s Creamery Butter (or other favorite dairy free substitute)
- 1/2 Teaspoon Vanilla Extract
- 6 ounces (one individual serving) of your favorite Dairy Free Yogurt
- Zest of 1 medium Lemon
- 2 1/2 Tablespoons Lemon Juice
- 1 Cup Fresh Blueberries (You can also use Frozen but don’t let them thaw first!)
Cream Cheese Frosting “Glaze”:
- 5 Ounces Vegan Cream Cheese (Half of the tub I bought from Trader Joe’s!)
- 1/4 Cup Dairy Free Butter
- 5 Cups Powdered Sugar
- 3 Tablespoons Lemon Juice
- Zest of 1 Lemon
- 1 teaspoon Vanilla Extract
1: Preheat oven to 350 Degree Fahrenheit and line cupcake pan with liners or smear with Coconut Oil. (I always use liners to deliver to friends and family!
2: In a Medium Bowl, mix all dry ingredients (flour, baking powder, baking soda, and salt) together and set aside for later.
3: In a larger bowl, beat eggs and sugar together with an electric mixer until its creamy and frothy. This usually takes me around 90 seconds with my mixer on medium-high. Add your butter and vanilla extract and beat until well combined on medium speed. Add in your dry ingredients a little at a time until well blended. Once you see no lumps, STOP! Do not over mix. Add your yogurt, lemon juice and lemon zest until smooth. Add in blueberries with a spatula as to not break the fruit up.
4 Fill each liner around 3/4 full. Bake 20-22 minutes or until you can insert a toothpick and it comes out clean. Remove cupcakes from pan and let cool while you make the frosting. Once they aren’t hot to the touch, refrigerate until ready to frost.
HOW TO MAKE THE FROSTING:
1: Mix the cream cheese and butter on medium or high speed until creamy and no lumps can be seen.
2: Add the powdered sugar one cup at a time until you get the consistency you’d like. Add the vanilla extract, lemon zest and juice.
3: Again, this frosting will not be thick like you are used to so cover and refrigerate for an hour before frosting.
4: Frost those suckers with a piping bag or knife, top with a fresh blueberry and enjoy!
*If you aren’t going to eat the whole dozen in one sitting, make sure to keep them refrigerated as much as possible to keep the frosting from going everywhere!