Description
Indulge in the delightful flavors of Strawberry Lemonade Cupcakes, a refreshing dessert perfect for any occasion. These light and fluffy cupcakes combine zesty lemon with creamy strawberry frosting, creating a vibrant treat that captures the essence of summer.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup milk
- Zest of 2 lemons
- 8 oz plant-based cream cheese (softened)
- 4 oz unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 oz freeze-dried strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and sugar until light; add vanilla extract, vegetable oil, lemon juice, milk, and lemon zest.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fill cupcake liners two-thirds full with batter.
- Bake for about 15 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For frosting: beat plant-based cream cheese and butter together; gradually add powdered sugar, then mix in vanilla extract and lemon zest.
- Frost cooled cupcakes with strawberry cream cheese frosting and garnish with freeze-dried strawberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 240
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use fresh lemons for maximum flavor impact. Allow cupcakes to cool completely before frosting to prevent melting.