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Light Lemon Blueberry Cupcakes with Vegan Meringue Frosting Recipe

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 16, 2026 · Updated Jul 11, 2026
American 35 mins beginner-friendlyeasystep-by-stepfrostinglow-fatnut-freesummer-bakingvegan-optionsfruitpartyminimal-ingredients

Bright and tender lemon blueberry cupcakes topped with a glossy vegan meringue frosting. This beginner-friendly, low-fat, nut-free recipe uses simple ingredients and easy steps-perfect for summer baking and vegan dessert lovers.

Light Lemon Blueberry Cupcakes with Vegan Meringue Frosting Recipe
Prep 15 min
Cook 20 min
Total 35 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened applesauce (acts as egg replacer and adds moisture)
  • 1/3 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup unsweetened almond milk or any plant-based milk
  • 1 tsp pure vanilla extract
  • 3/4 cup fresh blueberries
  • For the vegan meringue frosting
  • 1/2 cup aquafaba (liquid from canned chickpeas)
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
BeginnerBakes lemon blueberry vegan cupcake ingredients
BeginnerBakes lemon blueberry vegan cupcake ingredients

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, combine the sugar and applesauce. Stir in lemon juice, lemon zest, plant-based milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients into the wet ingredients, stirring just until no flour streaks remain. Do not overmix to keep cupcakes tender.
  5. Gently fold in the fresh blueberries, taking care to avoid bursting them.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove cupcakes from the oven and allow to cool completely on a wire rack before frosting.
  9. To make the vegan meringue frosting: in a clean mixing bowl, use an electric mixer to whip the aquafaba with cream of tartar on high speed until soft peaks form (about 5 to 7 minutes).
  10. Gradually add the powdered sugar while continuing to whip until stiff, glossy peaks form.
  11. Whip in the vanilla extract until just combined.
  12. Once cupcakes are cooled, pipe or spread the vegan meringue frosting generously on each cupcake.
  13. For best results, chill the frosted cupcakes for 15 minutes before serving to set the frosting.
Light Lemon Blueberry Cupcakes with Vegan Meringue Frosting Recipe
Light Lemon Blueberry Cupcakes with Vegan Meringue Frosting Recipe

Tips

Equipment Needed

Use the pan or baking dish listed in the recipe, plus mixing bowls, measuring tools, a spatula, and a cooling rack if the recipe bakes in the oven. Line pans with parchment or liners when the batter is delicate so beginners can release the bake cleanly.

Ingredient Prep Notes

Measure the dry and wet ingredients before mixing so the batter or dough comes together smoothly. Keep butter, eggs, dairy, fruit, or chocolate at the temperature described in the recipe because small prep details affect rise and texture.

Oven Note

Preheat fully before baking and use the center rack unless the recipe says otherwise. Start checking near the low end of the baking time and rely on the listed doneness cues instead of color alone.

Easy Upgrade Ideas

Keep upgrades simple: add a light glaze, a sprinkle of spice, citrus zest, chopped nuts, chocolate, or a beginner-friendly topping that matches the base flavor. Add decorative finishes only after the bake cools when frosting, glaze, or drizzle needs to set neatly.

Frequently Asked Questions

Can I make Light Lemon Blueberry Cupcakes with Vegan Meringue Frosting Recipe ahead?
Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?
Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?
Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?
Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

  • all-purpose flour: Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
  • tsp baking powder: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
  • tsp baking soda: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
  • tsp salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
  • granulated sugar: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

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