Strawberry Lemonade Cupcakes

For our Memorial Day BBQ
I spent the day
making cupcakes.

Strawberry Lemonade Cupcakes
and
White Chocolate Macadamia Nut Cupcakes.

Both recipes are from
one of my favorite food blogs...
Love and Olive Oil.

Strawberry Lemonade Cupcakes
Makes 12 cupcakes.

Ingredients
Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Frosting:
2 ounces of fresh strawberries
1/2 cup confectioners sugar
6 ounces unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract

Directions
Preheat oven to 350?F.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside. Beat the butter and confectioners sugar together until creamy. Gradually beat in the vanilla and strawberry puree, beating on medium speed until well incorporated.

* I changed the recipe a bit. But for the original you can go to Love and Olive Oil.