Preheat your oven to 350°F. This ensures that the cupcakes bake evenly and rise well.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step aerates the flour, ensuring your cupcakes are light and fluffy.
Add the granulated sugar and brown sugar to the flour mixture. Mix them together until well combined. The sugars not only sweeten the cupcakes but also contribute to their moist texture.
In another bowl, whisk together the oil, coconut milk, lemon zest, lemon juice, and vanilla extract. This blend of wet ingredients brings flavor and moisture to the cupcakes.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Line your cupcake pan with liners and fill each liner with a scant 1/4 cup of batter, which should fill them just under 2/3 of the way full.
Place the pan in the oven and bake for 20 to 25 minutes. They are done when they turn golden brown and a toothpick inserted in the center comes out clean.
Once baked, transfer the cupcakes to a cooling rack. Allow them to cool completely before frosting.
For the frosting, wash and hull the fresh strawberries, then toss them into a food processor and puree until smooth. Set aside.
In a heatproof bowl, add the granulated sugar and egg whites. Place the bowl over a pan of simmering water, whisking constantly until the mixture is hot to the touch and the sugar has dissolved. This creates a meringue base.
Remove the bowl from heat and beat the meringue on medium speed until cool and fluffy, about 5 minutes.
Switch to the paddle attachment and gradually add the unsalted butter one tablespoon at a time. Beat until smooth and creamy.
Continue beating on medium-high speed until the buttercream is thick and smooth, around 6 to 10 minutes. If it curdles, keep beating; it will come together.
Once thick, gradually beat in the lemon juice and vanilla extract. For a strawberry buttercream, add in the strawberry puree and mix until well incorporated.
Now, you’re ready to frost your cupcakes! Use a piping bag or a knife to spread the creamy frosting generously on each cupcake.
