Summer Lemon Berry Cupcakes (Print Version)

# Ingredients:

→ Cupcakes

01 - 1 cup unsweetened almond or oat milk
02 - 1/4 cup melted butter
03 - 1 cup cane sugar
04 - 1/2 cup lemon juice
05 - 1 teaspoon vanilla
06 - 1 1/2 teaspoons baking powder
07 - 1 teaspoon baking soda
08 - 1 teaspoon lemon extract (optional)
09 - 2 1/4 cups all-purpose flour
10 - 1 cup fresh or frozen wild blueberries

→ Cream Cheese Icing

11 - 1 1/2 cups powdered sugar
12 - 4 oz cream cheese
13 - 4 tablespoons softened butter

# Instructions:

01 - Preheat oven to 350°F. Line 16 cupcake molds with paper liners and spray with non-stick spray.
02 - Combine milk, melted butter, sugar, lemon juice, and vanilla.
03 - Stir in baking powder, baking soda, and optional lemon extract. Mixture will fizz.
04 - Quickly mix in flour until smooth. Fill cupcake molds 2/3 full.
05 - Bake for 25-30 minutes.
06 - Beat cream cheese, powdered sugar, and butter until smooth. Ice cooled cupcakes.

# Notes:

01 - Can be made vegan with substitutions
02 - Can be made gluten-free with specific flour
03 - Freezes well up to 3 months

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