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I’m really not a sports person.

I didn’t play sports. I don’t watch sports. And I’m ok with that.

The one exception is hockey. Taylor’s a hockey boy. He played hockey in high school, and now, it’s the one sport he enjoys and insists on watching. And I have to admit, I can sit and watch it too. Especially live. And especially when our team is rocking it.

The Nashville Predators may be a relatively new team, but for the first time in franchise history they’ve made it to the 2nd round of the playoffs. And since they pulled off another win last night, there’s still hope they’ll make it to the semis.

We’ve been lucky in that we’ve been able to attend quite a few games this season thanks to our neighbor, Mike, and so when he suggested I make some blue and gold cupcakes, some “Stanley Cupcakes”, I jumped at the chance. I am hoping I jumped prematurely and that we actually have a chance at the cup (in which case I’ll make a few dozen more!), but I didn’t want these cupcakes to go unacknowledged on the off chance we lose (that would be a real buzz-kill).

Of course, I hear blue and gold and immediately think blueberry and lemon, which is a fruity cupcake combination I have not yet tried. One hour and a dozen mini fondant hockey pucks later… voila! Stanley Cupcakes!

So there you have it. My first (and very possibly last) sports post. Go Preds!

Blueberry Lemon Cupcakes


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup oil
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon lemon juice
  • 6 oz. fresh blueberries

Lemon Buttercream:

  • 1/2 cup (1 stick) butter or margarine, room temperature
  • 3 – 3 1/2 cups confectioners’ sugar
  • 2 tablespoons lemon juice (or more to taste)
  • 1 teaspoon lemon zest
  • 2 tablespoons heavy cream
  • food coloring, optional


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Whisk together sugar, oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Drop 5-6 blueberries into each cup. Bake for 20-22 minutes or until lightly golden, and a toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
  3. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add cream and food coloring and mix at medium-high speed until light and fluffy (2-3 minutes). Pipe or spread onto cooled cupcakes.
All images and text © Lindsay Landis /

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