Begin by adding all the wet ingredients to a large mixing bowl including the strawberry purée, olive oil, vanilla, lemon juice, lemon zest, oat milk, and sugar. Whisk gently to combine.

Then, add in the sifted dry ingredients to the bowl including the pastry flour, baking powder, baking soda, and salt. Whisk together until a smooth batter forms.

Fill a muffin tin with 5-6 cupcake liners and fill each liner ¾ of the way full with batter. Let rest and preheat the oven to 350F.

Once the oven reaches 350F add in the cupcakes and bake for 22-24 minutes until baked throughout and very light brown on top.

Remove and let cool on a wire rack.

While the muffins are cooling, make the vegan strawberry frosting. First add the cold vegan butter and shortening to a mixing bowl and cream together until smooth and fluffy. Then, add in the strawberry purée and whip together. As a final step, gradually add in the powdered sugar to your desired sweetness level. Once all the powdered sugar is in beat the frosting for 3-5 minutes until fluffy.

Add the frosting to a piping bag. If the frosting is too soft, place the piping bag in the fridge for 5 minutes to firm up slightly. Then, pipe the cupcakes. This recipe makes a large amount of frosting for 6 cupcakes, so please cut the frosting recipe in half if you like less frosting.

Serve the frosted cupcakes and enjoy!