Strawberry Lemonade Cupcakes

“I want to make strawberry lemonade cupcakes”

“Strawberry lemon…ade? That’s an awfully long name, why can’t they be strawberry lemon cupcakes?”

Since I went and bought cupcake liners, I decided I had to bake cupcakes one more time before I move out and before finals really start. So I used the cupcake recipe from Love and Olive Oil and the Buttercream from How Sweet Eats with a few tweaks of course. So I ended up making lemon cupcakes with a strawberry-lemon buttercream frosting. The cupcakes were not very lemony – just a very slight hint so feel free to add more lemon juice!

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
juice from 1 lemon

Preheat oven to 350?F.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. (and yes, I copied pasted the directions, it is late and I’m lazy)

2 sticks of butter, at room temperature
2 cups of powdered sugar + 1 cup extra
2 teaspoons vanilla extract
1/4 -1/2 cup chopped strawberries, dry with a paper towel
grated zest of a lemon + the juice of half the lemon

In the bowl of your electric mixer, cream butter until smooth. Add in about 2 cups powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract and lemon juice. Finally, add in the chopped strawberries – strawberries have a lot of water content so if the frosting isn’t stiff enough, add in some extra powder sugar a little a time until desired consistency. I ended up not using any extra. Since I used less powdered sugar, my buttercream was actually really light and fluffy and not too sweet! Pleasantly surprised.

Not the prettiest but it was delish


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