These vegan strawberry lemon cupcakes are incredibly quick and easy to make. They are also very refreshing, and balanced. I’m a big fan of the brighter citrusy flavors, and while vanilla and chocolate are great, they often are just too sweet, and sometimes I’m not in the mood for that cozy flavor, I just want something bright and zingy. Another reason to love these is the low effort and mess that goes into them, so you won’t have to spend much time prepping and cleaning!
Fresh or frozen strawberries?
Both work well in these cupcakes, if you’re using frozen strawberries, make sure to allow them to thaw beforehand. If you’re using fresh strawberries, make sure they are ripe and good quality.
What about icing?
I have included a link to my vegan buttercream icing recipe, it works great on these strawberry lemon cupcakes. Sometimes I’m not down for the icing, so I either top it with lemon sugar, or fresh, macerated, or preserved fruit is also a good option!
Will my blender blow up on me when I remove the lid?
Now, you’ve maybe seen a couple of recipes similar to this. Some of these recipes have you blending all the ingredients, and the lid to the blender bursts off creating quite the scare and mess, this shouldn’t happen. The issue with those recipes is they combine all the ingredients in the blender, at the same time, including the lemon juice and baking soda. In this recipe, we DO NOT COMBINE THE LEMON JUICE AND BAKING SODA IN THE BLENDER! Rather than that, I have a medium bowl with the dry ingredients (flour, salt, and baking soda), that you will pour the wet ingredients into and fold in with a spatula after you have blended them. To simplify, as long as you don’t combine the baking soda and lemon juice in the blender, everything should be fine.
Vegan Strawberry Lemon Cupcakes
Ingredients
- 1 Cup Sugar
- 4-5 Medium-Large Strawberries
- 1 Lemon Quartered and seeds removed
- 1/2 Cup Plant Milk
- 1/2 Cup Vegetable Oil
- 2 Cups Flour All Purpose preferably
- 1 tsp Salt
- 1 tsp Baking Soda
Lemon Sugar Topping
- 1/2 Cup Sugar
- 1-3 TBS Lemon Zest
Instructions
- Preheat your oven to 350F
- In a blender, combine 1 cup sugar, strawberries, whole lemon, milk, and oil until smooth.
- In a medium bowl, whisk together the flour, salt, and baking soda until evenly combined.
- Add the lemon-strawberry mixture to the bowl with the dry ingredients, and fold with a rubber spatula until smooth, making sure not to overwork it. the mixture should be pretty airy from the baking soda and lemon juice reacting.
- Line your cupcake tins, and fill them each with about 1/3 to 1/2 cup of the batter.
- Bake on the middle rack of the preheated oven for 20-25 minutes. Allow to cool before removing from the pan and topping.
- Optionally top with the lemon sugar mixture, and/or the lemon icing, enjoy!
