Lemon Blueberry Pistachio Cupcakes with the best fluffy lemon buttercream on the planet. Vegan & Gluten Free.
In a separate large bowl, mix together lemon juice, almond milk, melted Earth Balance vegan butter, sugar, almond extract, apple cider vinegar and flaxseed meal until well combined.
The frosting makes just enough to frost each cupcake very lightly. If you'd like more and want them to be actual cupcake-like frosting, I recommend doubling the frosting portion of the recipe.
The cupcakes are very delicious without frosting too, if you want to enjoy them as is. Nutrition for 1 cupcake without frosting: 179 calories | 6.6g fat | 26.1g carb | 2.8g fiber | 12.4g sugar | 4.8g fiber