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Light Lemon Blueberry Cupcakes with Meringue Frosting Recipe

Name: Light Lemon Blueberry Cupcakes with Meringue Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 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; 1/2 cup aquafaba (liquid from canned chickpeas); 1/2 cup powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp cream of tartar

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Sep 30, 2026

American 35 mins Beginner-friendlyEasyStep By StepFrosting

Light Lemon Blueberry Cupcakes with Meringue Frosting Recipe with measured ingredients, 35-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

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

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, combine the sugar and applesauce. Stir in lemon juice, lemon zest, plant-based milk, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring just until no flour streaks remain. Do not overmix to keep cupcakes tender.
Gently fold in the fresh blueberries, taking care to avoid bursting them.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and allow to cool completely on a wire rack before frosting.
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).
Gradually add the powdered sugar while continuing to whip until stiff, glossy peaks form.
Whip in the vanilla extract until just combined.
Once cupcakes are cooled, pipe or spread the vegan meringue frosting generously on each cupcake.
For best results, chill the frosted cupcakes for 15 minutes before serving to set the frosting.