Vegan Blueberry Cupcakes
These vegan blueberry cupcakes are soft, moist, and loaded with juicy blueberries that burst with sweetness in every bite. The batter is simple and quick: no eggs, no dairy, just a handful of pantry staples and a generous cup of fresh or frozen blueberries. They bake up with a tender crumb and a beautiful golden top. A wonderful everyday cupcake that is full of fruity flavor and genuinely easy to make. Also try my Raspberry Muffins, Blueberry Loaf Cake, or Pear Cupcakes.
Eggless Dairy Free Blueberry Cupcakes
Ingredients
- 1/2 cup (100 g) Superfine Sugar
- 1/4 cup (60 ml) Water
- 1/4 cup (60 ml) Vegetable Oil
- 1 tbsp (15 ml) Vanilla Extract
- 1 cup (150 g) Fresh or Frozen Blueberries
- 1 cup (140 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, oil and vanilla extract. Whisk until sugar is completely dissolved.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon about 1 tablespoon of batter into cupcake liner. Add 5-6 blueberries and top with about 1/2 tablespoon batter. Add 3-4 blueberries on top.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20-25 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
