Strawberry Lemonade Cupcakes

Happy spring! It's been a while since I have written an official post but I promise I've been making a lot of good stuff. With work and traveling the past few weekends, I haven't been so great about documenting all my creations. These, however, I knew I had to share. I baked these cupcakes for my co-op manager Jaime, who has since left for maternity leave. (We miss you, Jaime!) I found the original recipe on my favorite blog, Love and Olive Oil.

Since I do not have a hand mixer here in New Jersey, I decided to come up with my own frosting. I have the same strawberry cake for my birthday every year and I will definitely use this strawberry frosting from here on out. I think I might have eaten about four cupcakes-worth of frosting just by licking the bowl. Not even kidding. And I don't even regret it because the frosting was that freaking good. The cake itself was sooo delicious, exactly what I expected from such a great blog. All in all another cupcake success. Round two, please?

Strawberry Lemonade Cupcakes (Adapted from Love and Olive Oil)
Makes: 24 cupcakes  Prep: 20 minutes  Total: 45 minutes

Ingredients
Cupcakes:
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup brown sugar
1/3 cup oil
1 cup coconut milk
2 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice

Frosting:
2 sticks butter
4 1/2 cups powdered sugar
1 tbs cream
1 1/2 tsp vanilla
4 tbs pureed strawberry (or 1/2 cup strawberries
tsp lemon juice

Directions
Combine all dry ingredients in a large bowl. In a separate bowl, whisk together oil, coconut milk, vanilla, lemon zest and lemon juice. Add the wet ingredients into the dry ingredients and mix until smooth. Pour into cupcake tins and bake for 25 minutes or until an inserted toothpick comes out dry.
To make frosting, puree strawberries in a food processor and combine with softened butter, cream, vanilla and lemon juice. Add powdered sugar gradually until perfect texture is achieved.