{Mostly} Paleo Blueberry Cupcakes With Lemon Cream Frosting

These blueberry cupcakes are deliciously dense, moist, and topped with the creamiest lemon frosting. If you’re looking for the perfect summer cupcake look no further. The fresh blend of blueberries and lemon is delicious. Nothing beats the combination of tart lemon with sweet, juicy blueberries.

paleo cupcakes

I’m going to double dare you to only eat one. True story: When I made these the first time, I ate three in a row. I have a bit of an issue with self control, but I promise, they’re just that good {I’ll be so impressed if you’re able to eat just one}.

I needed to whip up some cupcakes, and decided Birchbenders Paleo Pancake Mix to would be fun to use as my base. And since I’m an advocate of using as few ingredients as possible, the pancake mix was the perfect solution.

paleo blueberry cupcakes

We love using Birchbenders pancake mixes for breakfast because of their simple ingredient and easy directions. You just add water and stir. How easy is that? I keep a bag in the pantry for those extra busy mornings. And my girls devour them every time. If you haven’t tried them yet you can snag them here.

These cupcakes are gluten-free, refined sugar free, and mostly paleo. The frosting isn’t, but who’s really noticing?! Go ahead and enjoy because these are worth it.

And if blueberries are too expensive or out of season, you can substitute frozen organic blueberries. They’re cheaper, and for this recipe, it really doesn’t matter if they’re fresh or frozen.

Go ahead and whip up these {Mostly} Paleo Blueberry Cupcakes with Lemon Cream Frosting for your next birthday party or gathering with friends. And if you’re looking for another summer favorite you must try this Healthy + Simple Rhubarb Crisp...I’ve been told it’s “the.best.ever”.

paleo cupcakes with lemon cream frosting

{Mostly} Paleo Blueberry Cupcakes With Lemon Cream Frosting


1 ½ cups Birch Benders Paleo Pancake and Waffle Mix

½ cup coconut sugar

1 tsp baking powder

¼  tsp baking soda

¼ cup coconut oil{melted}

2 eggs

1 cup blueberries {fresh or frozen}

2-4 tsp fresh lemon juice

1 container Simple Mills Organic Vanilla Frosting


For the cupcakes:

1. Preheat oven to 350 and line pan with cupcake liners.

2. Combine dry ingredients in a mixing bowl. In another bowl, mix wet ingredients, minus the blueberries.

3. Add the wet ingredients to dry ingredients and mix until combined.

4. Gently fold in the blueberries.

5. Fill cupcake liners ⅔ full and bake 12-15 minutes. Let cool completely.  

For the Lemon Frosting:

1. Mix ½ cup vanilla frosting with 2 tsp of fresh lemon juice. Taste and add more lemon as desired.

2. Spread frosting onto cooled cupcakes.

3. Top with fresh blueberries and lemon zest, if desired.