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Vegan Strawberry Lemonade Cupcakes

  • Author: B. Britnell
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x



For the muffins:

  • 2 cups flour
  • •1/2 teaspoon kosher salt
  • •2 teaspoons baking powder
  • •2/3 cup of sugar
  • •1/2 cup vegan butter, softened
  • 2 flax eggs
  • •1 cup of almond milk, or other non dairy milk
  • •1 teaspoon of vanilla extract
  • •zest of 1 lemon
  • •juice of 1 lemon juice

For the icing:

  • •1.5 cups powdered sugar
  • •optional- 1-2 tbs non-dairy milk, added as needed to help blend
  • •5-8 frozen strawberries


  1. Pre-heat the oven to 375 degrees F. Grease or line a muffin tray.
  2. Prepare your flax egg and set aside until needed.
  3. In a large mixing bowl, sift together the flour, salt, baking powder, and sugar. Set aside.
  4. In a medium bowl, mix together the butter, flax eggs, almond milk, vanilla, lemon zest and lemon juice.
  5. Pour the wet ingredients into the bowl with the dry ingredients and mix until everything is just incorporated.
  6. Pour the mixture evenly into your muffin tray so that each tin is about 2/3 of the way full.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. You don’t really want these muffins to brown at all. Set aside to cool while you make the icing.

For the icing:

  1. In a food processor blender, blend together the frozen strawberries (I started with 6 and ended up adding one or two more), powdered sugar, and 1-2 tablespoons of milk. Add more liquid as needed. You want this to be running but still rather thick.
  2. Once the muffins are mostly cooled, dip them into the icing. I dipped mine in twice by letting the first layer set for about 5 minutes and then dipping them in again.
  3. ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: breakfast


  • Serving Size: 1 muffin