Name: Strawberry Lemonade Cupcakes
Yield: Makes 12 cupcakes
Ingredients: ¼ cup (120 ml) fresh lemon juice; 1 tablespoon finely grated lemon zest; 1 teaspoon pure vanilla extract; 4½ cups (410 g) confectioners’ sugar; 1½ cups (190 g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ cup (180 ml) refined coconut oil, softened at room temperature; 1 cup (240 ml) rice milk, at room temperature (or fave nondairy milk); ¾ cup (150 g) granulated sugar; ½ teaspoon salt; 6 strawberries, halved, for decorating; 1 cup (165 g) fresh strawberries, chopped, stems removed; ¼ cup (120 ml) refined coconut oil, melted

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

These cupcakes are like when it’s summer and you want something cold and refreshing, but you eat a cupcake instead! The cake is a bright burst of lemon, and the buttercream is only four ingredients and so strawberry-forward. Picture a million strawberry and lemon emojis here.

Ingredients

For the cupcakes

¾ cup (150 g) granulated sugar
1 cup (240

Method

Make the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
Vigorously beat together sugar, milk, and coconut oil until it resembles applesauce. Mix in vanilla, lemon juice, and lemon zest.
Sift in about half