The problem with summer is that three months is really not a very long time. By the time I have finally settled into my summer job along with the glorious routine of lounging by the beach by day and baking sweet treats by night (when it is finally cool enough to have the oven on), it’s already mid-August and everyone is talking about going back to school and cool breezes start to blow through the thick layers of humidity. It is hard to appreciate things until they end, so my vow for the next few weeks is to make the most of what is left of sunshine and cicadas. To celebrate these final days, what two flavors could possibly wrap up the season better than lemonade and fresh strawberries? Nothing beats this combination of sweet and sour all packed nicely into a light and fluffy cupcake. Pour yourself a tall glass of lemonade, take a bite, and enjoy living simply, even if only for a short period of time.

Strawberry Vanilla Lemonade Cupcakes [Vegan]

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1 dozen


  • 1/3 cup soy milk
  • 1/2 tsp white distilled vinegar
  • 1/2 cup pureed frozen or fresh strawberries
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 cup light agave nectar
  • 1/3 cup canola oil
  • 1/2 tsp vanilla
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Lemonade Buttercream Frosting
  • 1 cup vegan margarine
  • 3 1/2 cups powdered sugar
  • zest from 2 lemons
  • 2 tbsp lemon juice


Cupcake Preheat your oven to 325 degrees and line a cupcake tin with paper cups. In a large bowl, combine the soy milk and vinegar and let sit for about 3 minutes, or until it curdles. Add the pureed strawberries, lemon zest and juice, agave, oil and vanilla. Sift in the remaining ingredients, stirring until the batter is smooth, but be careful not to over-mix. Pour it into your prepared pan, filling each cupcake holder about 2/3 of the way full. Bake for 20-25 minutes or until a toothpick stuck in the center comes out clean. Let the cupcakes cool for at least 20 minutes before frosting. Lemonade Buttercream Frosting  In a medium bowl, use a fork to whip up the margarine until soft and fluffy. Mix in the lemon zest and juice, then begin to stir in the powdered sugar, 1 cup at a time. Feel free to add more or less, depending on how thick you want your frosting. Frost cupcakes using a piping bag and top with sprinkles or fresh strawberries slices.


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  1. Would it be ok to not put any strawberries in? It’s winter here (in New Zealand) and they’re $8.99 a punnet at the moment! Perhaps tinned peaches would work well?

    1. You could definitely try this recipe with any kind of fruit puree you want! I would not recommend omitting the strawberry puree altogether since it acts as a binding ingredient, but you could also replace them with applesauce.