Vegan Strawberry Lemonade Cupcakes

Step 1

Add oil, strawberry puree, vanilla, lemon juice, oat milk and sugar to a large mixing bowl. Whisk to combine.

Step 2

Mix flour, cornstarch, baking powder, baking soda, and salt in a bowl and combine. Sift mixed dry ingredients into wet ingredients and mix into a smooth batter. Do not overmix!

Step 3

Fill muffin tin with 12 liners and fill with batter, leaving about an inch for rise. Preheat oven to 350 F and bake for 20-25 minutes till a skewer comes out clean and the top is lightly browned.

Step 4

While the muffins are cooling, make the frosting. Allow too cool completely before frosting.

Step 5

In a large bowl, combine the butter, 1/3 powdered sugar, and lemon zest.

Step 6

Beat with a hand mixer on low speed until smooth and creamy. Add remaining powdered sugar in batches and blend in.

Step 7

Add in the strawberry puree 1 Tbsp. at a time, beating well after each addition, until desired strawberry flavor and consistency is reached.

Step 8

Beat on medium-high speed for 3-4 minutes until very light and fluffy. Keep at room temperature until ready to use.