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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting

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Blueberries, cupcakes, and Lemonade, need I say more! These healthy blueberry lemonade cupcakes use all natural ingredients down to the beautiful blue hue of the frosting. They are topped with cinnamon French toast cubes to make for the healthy ultimate dessert, or a very special breakfast!

healthy Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting on a white plate topped with french toast and fresh blueberries

While I eat healthy most of the time I have a confession to make. I love dessert! I have a sweet tooth, and cupcakes, lemonade, and French toast are three of my favorite things.

I don’t indulge in these types of delicious recipes everyday, and I don’t stop in the grocery store to pick up a pack of cupcakes from the bakery. When I do decide to give into my craving for sweets I breakout my stand mixer and get to work creating a healthier version of some of my childhood favorites.

These healthy blueberry lemonade cupcakes with French toast topping is my way of coupling three of my ultimate sweet indulgences into one healthy dessert!

Lemon Blueberry Cupcakes are perfect for a fun birthday party, to take to a picnic or pot-luck, or even as a dessert for Easter like I did last year! They’re a combination of tart lemon, sweet juicy blueberries, and cinnamon French Toast. I guarantee this will quickly become one of your favorite cupcake recipes – it’s that good!

👩🏽‍🍳 Why This Recipe Works

  • Fun recipe to make with the kids!
  • Combines three great flavors in one amazing cupcake!
  • Show stopper presentation to bring to a party!
  • Easy Recipe
  • Lower in Sugar
  • Moist Lemon Cupcakes!
  • All Natural Ingredients!

🥘 Ingredients

Juicy Blueberries: Use fresh juicy blueberries if possible. However, you can also use frozen if they are not in season.

Meyer Lemons: If you can get them Meyer lemons are the best! They are not as tart as regular lemons, and have a bit of a sweet undertone. They are also high in vitamin C. You can also use pure lemon extract if you can’t find Meyer lemons for the lemon juice & zest.

Whole Wheat Pastry Flour: In an effort to keep these on the healthier side, I’ve opted for whole wheat pastry flour for the added fiber. However, you can also use an all purpose flour or cake flour for this recipe.

Frozen French Toast Sticks: For the special topping all you need are frozen French Toast sticks, and some cinnamon sugar! Doesn’t get easier than that!

🍽 Equipment

🔪 Instructions

Step 1: Sift the Flour into a large bowl, add the salt, baking powder, and baking soda, and set aside.

Step 2: In the mixing bowl of a stand mixer, combine the wet ingredients. Add the unsalted butter, lemon juice, tablespoon of lemon zest, sugar, vanilla and eggs, and mix until creamy and smooth.

Step 3: Add the flour mixture a little at a time, alternating with the milk until all ingredients have been added. Scrape down the sides of the mixing bowl, and blend on high speed for about 1 minute.

Step 4: Add the blue food coloring gel, and mix on medium speed to blend. Remove the mixing bowl from the stand, and gently fold in the blueberries.

healthy blueberry cupcake batter

Step 5: Place muffin cups/cupcake liners in a 24 count, or 2 12 count muffin tins. Fill the cupcake liners about 2/3 full with the cake batter. Bake at 350 degrees for about 20 – 22 minutes, or until a toothpick inserted in the center comes out clean Remove from oven to a wire rack to cool. After about 10 minutes, remove the cupcakes from the muffin tins, and continue to cool on wire racks.

Step 6: While the oven is still hot, cut up 8 -10 of the frozen french toast sticks into small squares with kitchen scissors (see photo), place parchment paper on a cookie sheet, and place the cut up pieces of french toast sticks on the parchment paper.

french toast cubes

Step 7: Combine the sugar and cinnamon in a medium bowl, and sprinkle over the french toast pieces. Place in the oven for about 15 – 20 minutes, or until they are golden brown. Remove from oven and set aside to cool. 

Step 8: Lemon Cream Cheese frosting recipe from Chocolate Covered Katie. Blend all ingredients (cream cheese, Greek yogurt (or sour cream), stevia, vanilla, lemon juice, lemon zest, powdered sugar, and natural blue food coloring) using a stand or hand mixer until smooth. Add natural blue food coloring.

Step 9: Transfer to a frosting piping bag.

blue frosting and frosting bag

Step 10: Pipe the blueberry frosting on the top of your cupcakes leaving a hole in the middle. Gently press a few blueberries into the frosting.

healthy blueberry cupcakes with blue frosting

Step 11: Fill the hole in these bright lemon cupcakes with the French toast cubes.

Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting

🫐 Are Blueberry Cupcakes Healthy For You?

Typically cupcakes aren’t exactly healthy, they’re more of a sweet treat! But these cupcakes have some healthy swap ideas to lighten them up while still keeping them super decadent and delicious!

  • Whole Wheat Pastry Flour: Whole wheat pastry flour is used in place of white flour because it’s not processed like white flour. Whole wheat flour is high in fiber.
  • Coconut Sugar: Coconut sugar is not a refined or artificial sugar and it’s lower on the glycemic index, making it a healthier choice in baking. 
  • Reduced Fat: As a healthier option you can sub out most of the butter by using whole milk greek yogurt and applesauce. This reduces the overall fat and calories in the cupcakes. 
  • Eggless Option: You can make flax eggs instead of using whole eggs to reduce the overall calories, fat, and reduce the cholesterol. It’s also a great option for kids with egg allergies.
  • Natural Ingredients: No artificial food coloring is in these cupcakes – we use natural food coloring instead!. Artificial food coloring has been linked to hyperactivity in children, and an increased risk of cancer and allergens.

❓ Recipe FAQs

Will the kids enjoy this lemon blueberry cupcake recipe?

My kids loved these cupcakes. They were enchanted by the color and had a good time being my helpers in the kitchen. They ate the French toast bites on the top and then took big bites of the cupcakes. They wanted seconds, but even though these are a healthier version of cupcakes one is enough!

How do you store this lemony cupcake?

Store cupcakes at room temperature in an airtight container that’s tall enough to fit the top of the frosted cupcakes. A container that is at least 3 inches tall will work. Keep them at room temperature on your countertop. They will keep for up to 7 days on the counter, but really taste best within 3 days of baking.

What makes moist fluffy amazing cupcakes?

Cupcakes get their moist and fluffy texture from the air bubbles that are created when mixing the batter expand in the oven. In order to get those perfect air bubbles you don’t want to over mix your batter. That’s why it’s important to mix the batter at low speed, slowly combining the wet and dry ingredients and stopping the mixing process as soon as the batter is combined. 

Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting with french toast cubes on top

👪 How to Serve

These cupcakes are a delicious treat for a special occasion or an ordinary weekend at home. Serve with lemon curd for a burst of sunshine! Serve them a cup of cold milk, or a reduced sugar lemonade. Lemon and blueberries always compliment one another so well! 

💭 Expert Tips

  • Sifting the flour creates a light and fluffy cake.
  • If you have a stand mixer now’s the time to break it out. The stand mixer does a nice job of creaming the butter mixture with little effort on your part. It also frees up your hands so you can slowly add the flour mixture to the butter mixture.
  • Mix the food coloring before adding it to the batter. This will ensure even color throughout the cupcakes.
  • Use a ¼ measuring cup to measure the batter to fill the cupcake tin. This will ensure all the cupcakes are the same size.
  • Check the cupcakes at the 20 minute mark to see if they are done. If not place back in oven for 2 additional minutes.
  • Allow to cool for 10 minutes in the tins before transferring them to a cooling rack. 
  • Wait until cupcakes are completely cool before frosting.
  • Place the French Toast bites on top of the cupcakes before serving. 
  • You could also make this recipe into a lemon cake by using a 9 inch cake pan!
Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting with french toast cubes on top

🧁 More Cupcake Recipes!

If you have tried this recipe, then please rate it and let me know how it turned out in the comments below!

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📋 Recipe Card

Print Recipe
5 from 10 votes

Blueberry Lemonade Cupcakes with French Toast Topping

Blueberries, lemonade, cupcakes, and French toast, need I say more! These healthy blueberry lemonade cupcakes use all natural ingredients down to the beautiful blue hue of the frosting. They are topped with cinnamon French toast cubes to make for the healthy ultimate dessert, or a very special breakfast!
Prep Time10 mins
Cook Time22 mins
32 mins
Total Time1 hr 4 mins
Course: Baking, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24 cupcakes
Calories: 266.1kcal
Author: Anjali Shah

Ingredients

Cupcake Batter

Frosting

French Toast Topping

  • 8-10 French toast sticks
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • maple syrup optional (you can drizzle about 1/4 tsp of maple syrup on top of each cupcake)

Instructions

  • Sift the Flour into a large bowl, add the salt, baking powder, and baking soda, and set aside. 
  • In the mixing bowl of a stand mixer, combine the wet ingredients. Add the unsalted butter, lemon juice, tablespoon of lemon zest, sugar, vanilla and eggs, and mix until creamy and smooth.
  • Add the flour mixture a little at a time, alternating with the milk until all ingredients have been added. Scrape down the sides of the mixing bowl, and blend on high speed for about 1 minute.
  • Add the blue food coloring gel, and mix on medium speed to blend. Remove the mixing bowl from the stand, and gently fold in the blueberries.
  • Place cupcake liners in a 24 count, or 2 12 count muffin tins.  Fill the cupcake liners about 2/3 full with the cake batter. Bake at 350 degrees for about 20 – 22 minutes, or until a toothpick inserted in the center comes out clean Remove from oven to a wire rack to cool.  After about 10 minutes, remove the cupcakes from the muffin tins, and continue to cool on wire racks.
  • While the oven is still hot, cut up 8 -10 of the frozen french toast sticks into small squares with kitchen scissors (see photo), place parchment paper on a cookie sheet, and place the cut up pieces of french toast sticks on the parchment paper. 
  • Combine the sugar and cinnamon, and sprinkle over the french toast pieces. Place in the oven for about 15 – 20 minutes, or until they are golden brown. Remove from oven and set aside to cool. 
  • Greek Yogurt frosting recipe from Chocolate Covered Katie. Blend all ingredients (cream cheese, Greek yogurt, stevia, vanilla, and natural blue food coloring) using a stand or hand mixer until smooth. Add natural blue food coloring.
  • Transfer to a frosting piping bag.
  • Pipe the frosting on the top of the cupcakes leaving a hole in the middle. Gently press a few blueberries into the frosting.
  • Fill the hole with the French toast cubes. Enjoy!

Notes

Top Tips for Making Healthy Blueberry Cupcakes
  • Sifting the flour creates a light and fluffy cake.
  • If you have a stand mixer now’s the time to break it out. The stand mixer does a nice job of creaming the butter mixture with little effort on your part. It also frees up your hands so you can slowly add the flour mixture to the butter mixture.
  • Mix the food coloring before adding it to the batter. This will ensure even color throughout the cupcakes.
  • Use a ¼ measuring cup to measure the batter to fill the cupcake tin. This will ensure all the cupcakes are the same size.
  • Check the cupcakes at the 20 minute mark to see if they are done. If not place back in oven for 2 additional minutes.
  • Allow to cool for 10 minutes in the tins before transferring them to a cooling rack. 
  • Wait until cupcakes are completely cool before frosting.
  • Place the French Toast bites on top of the cupcakes before serving. 
Note: Nutritional info above uses regular eggs and butter. Here is the Nutritional Info using flax eggs and the healthier substitute for butter:
180 Calories, 5g Fat (2.4g Saturated), 13mg Cholesterol, 101.4mg Sodium, 52mg Potassium, 29.7g Carbs, 3.3g Fiber, 12.4g Sugar, 4.3g Protein

Nutrition

Serving: 1cupcake | Calories: 266.1kcal | Carbohydrates: 28.9g | Protein: 4.8g | Fat: 15.1g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Cholesterol: 69.8mg | Sodium: 178.4mg | Potassium: 59.8mg | Fiber: 2.9g | Sugar: 12.1g

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

20 responses to “Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting”

  1. Love how you added a French toast topping to these – such a creative idea! That paired with the blueberries in the batter sounds like the perfect combo.5 stars

  2. OK, if there was a cupcake recipe that had a WOW factor this season, this would be it. I really like how these look and can’t wait to recreate them at home!5 stars

    • My kids like to eat the french toast bits first and then dive into the cupcake – they also like “decorating” the cupcake with the french toast! So glad your kids liked it as well!

  3. What a fun, fabulous, delicious recipe! I was looking for something special to make for a celebratory get-together tomorrow. These blueberry cupcakes are it! Thank you so much for sharing this.5 stars

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