Strawberry Lemonade Cupcakes
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
16cupcakes/muffins
Servings
16cupcakes/muffins
Ingredients
For the cupcakes/muffins
For the frosting
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!