Makes 1 dozen cupcakes

Maybe you have some strawberries burning a hole in your pocket" And maybe you desperately need cupcakes" And something bright and pink" Well, I got you. Lemony cake with the most strawberriest (that’s a word) fruitiest buttercream. And it’s pretty easy, too! Also, maybe a nice mother’s day treat.

These are originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money.

Recipes Notes

~ Make sure you use refined coconut oil for this because otherwise it will taste coocnutty. You can also use vegan butter, if you prefer. You may need to play with the ratios a little, though.

~ I’ve only done these with fresh strawberries. I would imagine that frozen would retain too much moisture so if you are experimenting, thaw and drain them first, maybe" But again, I haven’t tried it.
Ingredients

For the cake:

3/4 cups granulated sugar

1 cup vegan milk at room temperature (or favorite non-dairy milk)

1?4 cup melted coconut oil

1 teaspoon vanilla extract

1?4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

1 1?2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1?2 teaspoon salt

For the strawberry buttercream:

3/4 cup coconut oil, softened at room temperature

3 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

1 cup fresh strawberries, chopped, stems removed

6 strawberries cut in half for dec...