Strawberry Lime Cupcakes

Photo: Strawberry Lime Cupcakes
Get the fresh taste of summer with a little bit of citrus zest in this irresistible sweet treat. Plus a fun secret ingredient in the frosting.
Yield
24 Cupcakes
Vegan
Soy-Free
Desserts
Ingredients

Cupcakes

  • 1½ cups almond or soy milk
  • 1 Tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup turbinando sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup liquid coconut oil
  • 1 ¼ teaspoons vanilla extract

Avocado Buttercream Frosting

  • 2 small avocados or 1 large avocado
  • Zest and juice of 1 small lime
  • 1 cup sifted powdered sugar
  • Almond milk, if needed
  • ½ teaspoon vanilla extract

Strawberry Lime Puree

  • 1 ½ cups sliced fresh strawberries (may substitute with frozen strawberries, just defrost before using)
  • Zest and juice of 1 large lime or 2 small limes
  • 1 Tablespoon honey or agave + more if desired
Instructions
  1. To prepare Cupcakes: Preheat oven to 350°. Line 2 muffin tins with baking cups or grease with oil.
  2. Whisk together almond milk and apple cider vinegar and set aside for at least 5 minutes.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla extract.
  5. Slowly whisk in wet ingredients into dry mixture until just combined. Spoon batter into prepared muffin tins, dividing evenly.
  6. Bake for 15-20 minutes or until the tops spring back lightly. You can also check for doneness by sticking a toothpick in the middle – when it comes out clean, the cupcakes are done.
  7. Remove from oven and let cool for a couple of minutes. Then transfer cupcakes to a wire rack to cool.
  8. While cupcakes are baking, prepare Avocado Buttercream Frosting: Peel and pit the avocado. Scoop avocado into a food processor and add in lime juice – setting aside lime zest for later. Process for a couple of minutes to break up avocado. Adding sugar in a couple Tablespoons at a time, continue to process – scraping the sides frequently. If mixture isn’t coming together, add in a few Tablespoons of almond milk as needed. Once all sugar is added and processor is on, drizzle in vanilla extract through the feed tube. Process until smooth and creamy.
  9. Transfer Frosting into a bowl, piping bag or a large plastic re-sealable bag (when ready to use, snip a small part of a corner to make a homemade piping bag). Let chill in refrigerator for about 15-20 minutes before using.
  10. Blend all Strawberry Lime Puree in a blender until completely pureed. Add in more honey/agave if desired. Transfer Puree into a piping bag or a large plastic re-sealable bag (when ready to use, snip a small part of a corner to make a homemade piping bag) and refrigerate until ready to use.
  11. Before proceeding, it is important that the cupcakes have completely cooled before. Any addition beforehand of Puree or Frosting will melt or dampen the cupcakes. Using a paring knife, cut a small cone-shape out of the center of each cooled cupcake. Remove the bottom half of the cone (perfect size for a small bite for you!). It’s best to cut all the tops first before filling them.
  12. Fill each center with a few Tablespoons worth of Strawberry Lime Puree - being careful not to overfill. Replace top half of cone on top of cupcakes.
  13. Pipe or spread Frosting on top of each cupcake. Serve and enjoy!