Citrus and berries make a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.
As we savor this recipe, let’s also take a second to remember that every piece of food we put in our mouths is a gift from the whole universe. We give thanks for all the soil, and plants, and sunshine, and rain, and farmers, and grocery store workers who came together to produce each little bite that nourishes us.
Thanks also to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!
Ingredients ($18 for 12 cupcakes)
3/4 cup brown sugar
1 cup soy milk
1/4 cup coconut oil
1 tsp vanilla
2 lemons, juiced and zested
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup strawberries
3/4 cup coconut oil or vegan butter/margarine
4 1/2 cups icing sugar
1 tsp vanilla
In a large bowl, whisk together the brown sugar, soy milk, and coconut oil very well, then add in the vanilla, lemon juice and zest. Next, mix in the flour, baking powder, baking soda and salt. Stir together just until it’s combined, without overmixing.
Scoop the batter evenly into 12 paper-lined muffin tin cups. Bake at 350F for 16-18 minutes until they spring back to the touch and an inserted toothpick comes out clean. Cool on a cooling rack.
Make the icing: blend the strawberries up in a blender, then transfer them to a large bowl, add the coconut oil or margarine, and beat with an electric mixer. Add the icing sugar in small amounts as you beat the mixture, then add the vanilla in. Refrigerate to set the icing if it’s too runny.
Once the cupcakes are cooled and the icing is set, spread the icing on top of the cupcakes. Then enjoy your lemon strawberry cupcake on behalf of all the wonderful beings who helped you make it! 🧁❤️