Strawberry Lemonade Cupcakes

It’s been so long since I’ve posted and so much has happened! The past 6 months have been super crazy finishing up my dissertation, graduating, and starting a new job. But being so busy was worth it! Now that I have a steady schedule (and I’m no longer in grad school woo hoo) I’m hoping to make more regular posts.

The past few months have been such a whirlwind. We have been experiencing so many new and exciting things from getting engaged (!!!) to graduating and going to a couple awesome weddings! Every time I hang out with family I remember how much I would love to live closer to them. Anyway, it has been really fun but we’re looking forward to relaxing a bit for the next few weeks and getting into a new rhythm with balancing work and social events. It will also be great to get back into a schedule for the pups. Frank is being very clingy lately. It seems that it started when I began my new job. In the mornings he just wants to relax in the bed all curled up and we have to carry him out to the couch. Here’s a picture of him all nestled on a typical morning. Goodness I love this pup.

Anyway…on to the delicious lemony morsels. Eric and I have been going around town testing out different vegan bakeries for potential options for our wedding cake. So far every thing is just ok and we haven’t found anything we love. If you have any ideas for great vegan bakeries in Los Angeles that do wedding cakes let me know! We’re at the point where we’re even throwing around the idea of not having a wedding cake but doing some other type of dessert bar (would love ideas/thoughts on this too). Along the cake tasting journey I got the inspiration for these strawberry lemonade cupcakes. They are perfect for the summer and as refreshing as a cupcake can be. :-p I think next time I make them I might try to add 2 more tablespoons of almond milk, but that is the only change I can think to try for now!



Strawberry Lemonade Cupcakes
Print Recipe
These strawberry lemonade cupcakes are the perfect treat for summer! The cake is bright and lemony and the frosting is made with fresh strawberries!
Servings
16 cupcakes/muffins
Servings
16 cupcakes/muffins
Strawberry Lemonade Cupcakes
Print Recipe
These strawberry lemonade cupcakes are the perfect treat for summer! The cake is bright and lemony and the frosting is made with fresh strawberries!
Servings
16 cupcakes/muffins
Servings
16 cupcakes/muffins
Ingredients
For the cupcakes/muffins
For the frosting
Servings: cupcakes/muffins
Instructions
For the cupcakes/muffins
  1. Preheat the oven to 350F and line a cupcake tin with muffin liners.
  2. In a large bowl combine the oil, sugar, lemon juice, lemon zest, almond milk and vanilla. Beat until the sugar is incorporated well.
  3. In a separate bowl combine the flour, baking powder, baking soda, salt and poppy seeds (optional). Mix with a fork until well combined.
  4. Pour the dry mixture into the wet mixture and mix into batter. Don't over mix.
  5. Scoop the batter into lined cupcake tin and bake at 350F for 12-15 minutes depending on your oven.
  6. Remove the cupcakes from the oven and allow to cool completely before frosting.
For the frosting
  1. Add the strawberries to a small blender or food processor and blend until pureed.
  2. Beat the vegan butter and shortening in a mixing bowl until smooth.
  3. Add the strawberries and mix until well incorporated.
  4. Slowly add the powdered sugar to the strawberry mixture and mix until all of the sugar is incorporated.
  5. Frost the room temperature cupcakes and enjoy!
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