Healthy Blueberry and Lemon Cupcakes

Healthy Blueberry Lemon Cupcakes

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I love that these Healthy Blueberry and Lemon Cupcakes look like something out of a Dr. Seuss book. It’s hard to get kids excited about cupcakes without tons of frosting, but something about blue glaze and the way it drips down the sides makes up for it.

You can feel good giving these to your kids, with the blueberries and lemons you are adding antioxidants and Vitamin C, cupcakes that help them ward off the flu, yes please! The Almond Milk and Greek Yogurt not only make these super moist but add protein and calcium for strong bones.

Makes 19 Healthy Blueberry and Lemon Cupcakes.


Blueberry Lemon CupcakesFor the Cup Cakes:

  • 1 1/2 cup Self Rising Flour
  • Zest of one Lemon
  • 1/2 cup Dried Blueberries
  • 1 tsp Baking Soda
  • 1/4 tsp salt
  • 3/4 cup Greek Yogurt
  • 3.5 oz Pear Baby Food
  • 1/2 cup Almond Milk
  • 3 large eggs
  • 1 cup Stevia in the Raw*

For the Icing:

  • 1 cup Powdered Sugar
  • 5 drops of Blue Food Coloring
  • Juice of 1/2 a Lemon

Get started:

Preheat oven to 350, lightly coat 2 Cupcake Pans with cooking spray.

In a medium bowl combine the flour, lemon zest, blueberries, salt and baking soda mix well and set aside. In another medium bowl combine the Greek yogurt, pear baby food and almond milk and whisk, set aside.

In a standing mixer or large bowl whisk the eggs and stevia until pale and fluffy, about 5 minutes. Then alternate adding the flour mixture and the liquid mixture in 3 steps beginning and ending with the flour. Don’t over mix it will get tough you just want well combined.

Using an ice cream scoop pour the batter into cupcake molds 3/4 full, if you have any empty spots left in your cupcake pan just add a little water to each it doesn’t burn your tray. Place in oven for 18-25 minutes, you can tell they are done if you stick a tooth pick or uncooked piece of spaghetti into the cupcake and it comes out clean. Remove from oven and allow to cool while you make the icing.

In a medium bowl mix the powdered sugar, the food coloring and the lemon juice. Add the lemon juice slowly until you get it to the desired thickness. You want it only slightly runny. Dip the tops of the cupcakes into the frosting and let it drip off a little before moving the cupcake to a cooling rack (place a cutting board under for easy clean up) continue until you are done. Let the frosting harden for about 15-20 minutes before serving. These Healthy Blueberry and Lemon Cupcakes travel very well too, perfect for play dates, bake sales and picnics.

NOTE: Don’t apply the icing until you are almost ready to serve, it does not hold well after a few hours. Just put it in Tupperware before  you leave to go to a bake sale or party and dip them when you get there.

* I am not a huge fan of using fake sugars, but all of my research shows that Stevia is truly all natural and contains zero chemicals. I keep it in my pantry to use when I bake for my diabetic father, otherwise I always use real sugar. Truth be told I was out of sugar and really wanted a cupcake so I used what I had and they still came out fantastic. You make the choice for yourself what you will put in these. It only adds 40 calories per cupcake if you use real sugar.

Nutrition information for Healthy Blueberry and Lemon Cupcakes:

Each cupcake has:

  • Calories: 99
  • Fat: 0
  • Fiber: 1
  • Protein: 3
  • Carbs: 19

Looking for more cupcake recipes? Check out my Black Forest Cupcakes or Pineapple and White Chocolate Mini Cupcakes both under 150 calories.


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