Blueberry Lemon Cupcakes
- 1/2 cup earth balance butter substitute
- 1 cup sugar
- 2/3 cup applesauce
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soymilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
- Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
- Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
- Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
- Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
butter substitute, sugar, applesauce, flour, baking soda, salt, soymilk, lemon zest, lemon juice, fresh blueberries
Taken from www.food.com/recipe/blueberry-lemon-cupcakes-384812 (may not work)