Name: Vegan Strawberry Lemonade Cupcakes
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Ingredients: 3/4 cup nondairy milk (try soy, almond, or coconut milk); Juice and zest of 1 1/2 lemons; 2/3 cup organic sugar; 1/3 cup vegetable oil; 1 tsp. lemon extract (optional); 1 1/2 cups flour; 1 Tbsp. cornstarch; 1/2 tsp. baking soda; 3/4 tsp. baking powder; 1/4 tsp. salt; 1/2 cup finely chopped strawberries; 1/3 cup finely chopped strawberries; Juice and zest of 1 lemon; 3/4 cup cold vegan margarine (try Earth Balance); 1/2 tsp. lemon extract; 2 1/2 cups sifted organic powdered sugar

Vegan Strawberry Lemonade Cupcakes

5.0 from 1 vote

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Written by Ashley Welsh, a vegan baker for Rincon Market in Tucson, Arizona.

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Ingredients

For the Cupcakes:
3/4 cup nondairy milk (try soy, almond, or coconut milk)
Juice and zest of 1 1/2 lemons
2/3 cup organic sugar
1/3 cup vegetable oil
1 tsp. lemon extract (optional)
1 1/2 cups flour
1 Tbsp. cornstarch
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup finely chopped strawberries
For the Frosting:
1/3 cup finely chopped strawberries
Juice and zest of 1 lemon
3/4 cup cold vegan margarine (try Earth Balance)
1/2 tsp. lemon extract
2 1/2 cups sifted organic powdered sugar

Directions

Preheat oven to 350ºF.
In a medium-sized bowl, combine the nondairy milk, lemon juice, lemon zest, sugar, oil, and lemon extract and whisk vigorously until well mixed.
In a separate medium-sized bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Mix well, then pour the dry ingredients into the wet ingredients and combine with a spoon. Add the strawberries and stir.
Pour into a muffin pan lined with cupcake liners. Fill each liner two-thirds full.
Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
To make the frosting, combine the strawberries and 3/4 of the lemon juice and zest in a saucepan. Cook on medium-high heat for about 5 minutes, stirring constantly until the mixture thickens. Place in the refrigerator to cool. Whip the cold vegan margarine for 5 minutes using a hand or electric mixer. Add in the remaining lemon juice and zest, the refrigerated strawberry mixture, and the lemon extract and whip again until combined. Add in the powdered sugar 1/2 cup at a time until everything is combined.
Frost the cupcakes and garnish with a halved strawberry, lemon wedge, and halved drinking straw. Enjoy!