How long does strawberry vanilla lemonade cupcakes [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can strawberry vanilla lemonade cupcakes [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Is strawberry vanilla lemonade cupcakes [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is strawberry vanilla lemonade cupcakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does strawberry vanilla lemonade cupcakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Strawberry Vanilla Lemonade Cupcakes
[Vegan]

RV By: Ruby Smith: Blogger, That’s So Vegan

Author Bio

Ruby was born and raised in Minnesota in a house constantly surrounded by art, books... Read More

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Ingredients You Need for Strawberry Vanilla Lemonade Cupcakes [Vegan]

Cupcake

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

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How to Prepare Strawberry Vanilla Lemonade Cupcakes [Vegan]

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.