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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


Cupcake Batter


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)


  • 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!


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


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