Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Cupcakes

Strawberry Cupcakes

  • Author: Christopher
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Plant-based

Description

These Strawberry Cupcakes feature a moist plant-based base bursting with fresh strawberry flavor and a soft, fluffy texture that melts in your mouth. Perfect for any occasion, they combine simple pantry staples and fresh strawberries to create a delightful, naturally sweet, and tender treat that everyone will enjoy.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup plant-based butter, room temperature
  • 3/4 cup natural sugar
  • 3/4 cup plant-based milk, room temperature
  • 1 teaspoon natural vanilla extract
  • 1 cup fresh strawberries, finely chopped

Frosting

  • 1/2 cup plant-based butter, room temperature
  • 3/4 cup fresh strawberry puree
  • 1/2 cup natural sugar
  • 1 teaspoon natural gelling agent
  • Optional: 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Ensure plant-based milk and butter are at room temperature for smooth mixing. Wash and finely chop fresh strawberries to incorporate into both batter and frosting.
  2. Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This ensures an even rise and light texture for the cupcakes.
  3. Cream Butter and Sugar: Using a mixer, cream the plant-based butter with natural sugar until fluffy and light in color, incorporating air for tender cupcakes.
  4. Add Wet Ingredients: Slowly add plant-based milk, natural vanilla extract, and chopped strawberries to the butter and sugar mixture. Mix gently to combine without overworking.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture carefully to maintain airiness. Stop mixing once the batter is smooth and free of lumps.
  6. Bake the Cupcakes: Line cupcake tins with paper liners and fill each about two-thirds full with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  7. Prepare the Frosting: Blend plant-based butter with fresh strawberry puree, natural sugar, natural gelling agent, and optional vegetarian Worcestershire sauce until smooth and spreadable. Adjust consistency for easy piping or spreading.
  8. Frost and Decorate: Once cupcakes are fully cooled, frost generously with strawberry frosting. Garnish with fresh strawberry slices or crushed nuts as desired.

Notes

  • Use the freshest strawberries possible for best flavor and color.
  • Fold ingredients gently to keep cupcakes light and tender.
  • Ensure butter and plant-based milk are at room temperature for smooth blending.
  • Check cupcakes a few minutes earlier as oven temperatures can vary.
  • Chill frosting briefly if too soft before decorating for neat results.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: strawberry cupcakes, plant-based dessert, fruit cupcakes, vegan cupcakes, moist cupcakes

Find it online: https://easyrecipeplanet.com/strawberry-cupcakes/