Strawberry Lemonade Cupcakes

2.9 (155 reviews)

Strawberry Lemonade Cupcakes



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


  • 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!

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

Strawberry Lemonade Cupcakes

Rated 2.9/5 based on 155 reviews

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