gluten free vegan strawberry lemonade cupcakes

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Gluten Free Vegan Strawberry Lemonade Cupcakes. Light, fluffy lemon cupcakes with a fresh strawberry buttercream. Tastes like summer!Say “hello!” to summer with these gluten free vegan strawberry lemonade cupcakes. Fluffy lemon cupcakes with a fresh strawberry buttercream. A beautiful summery treat!

Summer is here, guys. At least it’s here in Northern California. We’ve officially hit those 90-degree days and I’m already complaining about the heat. I could live in the 70’s {temperature, not the decade} and be totally content. Can I just move to a place where the summer evenings still have a nice, cool breeze? I can only dream.

Gluten Free Vegan Strawberry Lemonade Cupcakes. Light, fluffy lemon cupcakes with a fresh strawberry buttercream. Tastes like summer!As much as I don’t appreciate the heat, there are so many things that I do LOVE about summer. I love family trips to the beach and Lake Tahoe {our most favorite place!}. I love eating lots and lots of popsicles to stay cool. I love barbecuing every night for dinner. I love hanging out by the pool with friends, while the kids swim, sipping on a glass of ice-cold strawberry lemonade.

I’ve taken one of my favorite summer drinks and turned it into a fun, delicious cupcake! These gluten free vegan strawberry lemonade cupcakes are just perfect for summertime. Don’t you agree? Light, fluffy lemon cupcakes are topped with a buttercream frosting that is made with fresh pureed strawberries. The combination of flavors is zesty and freshalicious. Share these gorgeous strawberry lemonade cupcakes with friends at your next BBQ or pool party. No one will be able to tell they are gluten, egg and dairy free!

Gluten Free Vegan Strawberry Lemonade Cupcakes. Light, fluffy lemon cupcakes with a fresh strawberry buttercream. It’s like a bite into summer! gluten free vegan strawberry lemonade cupcakes   PRINT AUTHOR: Sarah Bakes Gluten Free RECIPE TYPE: cupcakes SERVES: 14 INGREDIENTS lemon cupcakes 1 cup cane sugar 2 teaspoons lemon zest 1 3/4 cups Sarah’s gluten free flour blend 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup unsweetened almond milk or coconut milk beverage 1/4 cup fresh lemon juice 1/4 cup water 1/3 cup sunflower seed oil or grape seed oil 1 teaspoon pure vanilla extract strawberry buttercream 1/2 cup non-hydrogenated shorting {such as Spectrum} 1/4 cup vegan butter {such as Earth Balance organic buttery spread}* 3 cups powdered cane sugar, sifted 1/2 cup fresh strawberries, pureed in blender 1 teaspoon lemon zest fresh strawberries and lemon slices for garnish {optional} INSTRUCTIONS Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside. In large mixing bowl, whisk together sugar and lemon zest, allowing oils from lemon zest to flavor the sugar. Add flour, baking powder, baking soda and salt. Whisk together and set aside. Stir together almond milk and lemon juice in small bowl. Add to flour mixture, along with water, oil and vanilla. Stir batter until combined. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely. To make buttercream, place shortening and vegan butter in bowl of stand mixer, beat 1-2 minutes. Add powdered sugar, lemon zest and vanilla. Measure out 2 tablespoons of the strawberry puree and add to mixer {adding more if needed}. Beat until light and fluffy, 2-3 minutes. Place buttercream in pastry bag with large star tip. Pipe onto cupcakes. Top with fresh strawberries and lemon slices just before serving {optional}. NOTES *If you prefer, you can also just use an additional 1/4 of the shortening in place of the vegan butter. 3.5.3229

The post gluten free vegan strawberry lemonade cupcakes appeared first on Sarah Bakes Gluten Free.

Original Article : HERE ; This post was curated & posted using : RealSpecific


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