(Strawberry Lemonade Cupcakes on right Chocolate Peanut butter on left)

I wanted to make these cupcakes for an event that was also going to be serving Red Robins Freckled Lemonade.  I thought about the concept and thought that it would make for an amazing flavor combination for the cupcakes that I was baking.  The cake recipe is a modification on one that I found online and the frosting was mostly making it up on the spot.  I find that the most delicious frostings usually are and no two batches are really identical. 


  • 1 1/2 cups all-purpose flour
  • 1/4 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup soy or almond milk
  • 3/4 cup white granulated sugar
  • 1/4 cup and 1 T. lemon juice
  • Lemon zest from 1 lemon, finely chopped


  • 2 Cups of powdered sugar
  • ½ cup of non hydrogenated vegetable shortening
  • 1-2 tsp vanilla extract
  • ½ cup non dairy milk
  • 2-5 tablespoons of strawberry syrup (the real kind not the flavored HFCS)

 For Cupcake:

 Preheat the oven to 350 F

  Sift together the flour, baking soda, baking powder and salt. Set aside. In another large mixing bowl (large enough to hold all of the batter and room to mix), whisk together the olive oil, non-dairy milk, sugar, lemon juice and lemon zest. Add the dry ingredients to the wet in batches making sure the dry mixture is incorperated before adding more, mixing until just combined.  You don’t want to over mix as this puts too much air in the batter and will lead to a dry cupcake. 

 Note: I find that mixing the batter together works best if ou use a whisk and mix by hand.  This helps keep you from over mixing. 

 Fill each cupcake liner about 3/4 full and bake until a toothpick (or fork) inserted into the center of the cupcakes emerges clean, about 18-20 minutes. Allow cupcakes to cool completely before frosting.

 For frosting:

 Make sure the shortening is room temperature before starting to make your frosting.  Once the shortening is a room temp. add to a mixing bowl.  Add ½ cup of powdered sugar and combined with a hand or standing mixer.  Keep adding the sugar in ½ cup increments until you use all 2 cups.  After the first cup add 1 teaspoon of vanilla extract and one tablespoon of strawberry syrup.  Use your remaining non dairy milk as needed.  The actual amount needed will vary each time that you make the frosting.  Once both cups of sugar are combined add the remaining extract and syrup as needed.  You should taste the frosting after each tablespoon of syrup is mixed in.  The frosting works best if it has a chance to rest in the fridge for a few hours.  Just remember that you will need to give it a good mixing (can be done with just a spoon) before trying to frost the cakes.