For the Love of Lemon Cupcakes

When life gives you lemons, don’t make lemonade, make lemon cupcakes. Especially when they are guilt-free little bite sized babies. They are fluffy, light, fruity, and subtly sweet, making a great addition to any spring or summer occasion from bridal and baby showers to barbecues and birthdays. 

INGREDIENTS:

• 1 1/2 cups all-purpose flour

• 3/4 cup of sugar (or sweetener of choice for lower cal option)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp ground cinnamon

• 1/16 tsp ground nutmeg

• 1/16 tsp ground ginger

• 1/3 cup extra virgin olive oil

• 1 cup almond milk

• 1/4 cup lemon juice

• Zest of 1 lemon, finely chopped

• 1 tsp pure vanilla extract

• Optional but recommended: 1/2 - 3/4 cup of fresh blueberries

LEMON ICING:

• 4 Tbs of lemon juice

• 1/2 cup of powdered sugar

DIRECTIONS:

1. Preheat the oven to 350 F. Grease a  mini muffin cup tin.

2. In a medium-sized mixing bowl, sift together the flour, baking soda, baking power, and salt. Set aside. In another large mixing bowl, whisk together the olive oil, almond milk, sugar, lemon juice, and lemon zest. Add the dry ingredients to the wet, mixing until just combined. Lightly fold in blueberries.

3. Fill each cupcake cup full and bake until a toothpick inserted into the center of the cupcakes emerges clean about 18 to 20 minutes.

4. Prepare icing by slowly whisking powdered sugar into lemon juice until your desired consistency and thickness is reached. 

5. Allow cupcakes to cool completely before lightly dipping them in and set on a plate, then refrigerate to Harden the icing prior to serving.

*Recipe adapted from The Spruce's Tangy Lemon Cupcakes.