Description
These Strawberry Cupcakes offer a moist and fluffy texture infused with fresh strawberry pieces and topped with a luscious plant-based frosting. Easy to bake with wholesome ingredients, this recipe brings a perfect balance of fruity sweetness and creamy richness that is ideal for family gatherings or comforting desserts.
Ingredients
Scale
Cupcake Batter
- 1 cup fresh strawberries, hulled and finely chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plant-based butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup plant-based milk, at room temperature
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract (natural)
Plant-Based Frosting
- 1/2 cup plant-based butter, softened
- 2 cups powdered sugar (plant-based)
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon natural gelling agent
- 1–2 tablespoons plant-based milk, as needed
- Vegetarian Worcestershire sauce, a few drops (optional)
Garnishes (Optional)
- Thin strawberry slices
- Mint leaves
- Light dusting of plant-based powdered sugar
- Melted plant-based dark chocolate for drizzle
- Toasted chopped almonds or walnuts
Instructions
- Prepare the Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Wash, hull, and finely chop fresh strawberries to evenly mix into the batter.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: Using a mixer, beat plant-based butter and granulated sugar until light and fluffy to create a tender crumb and rich cupcake base.
- Combine Wet Ingredients: Add plant-based milk, apple cider vinegar, and vanilla extract (natural) to the creamed butter and sugar, mixing until smooth. The vinegar will react with baking soda to add lift.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep cupcakes tender.
- Fold in Strawberries: Gently fold in chopped strawberries, ensuring even distribution without breaking them down too much.
- Bake and Cool: Spoon batter evenly into liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- Frost the Cupcakes: Using a piping bag or spatula, spread plant-based frosting generously over cooled cupcakes. Garnish with strawberry slices, mint leaves, or a light dusting of powdered sugar for a pretty finish.
Notes
- Use room temperature plant-based butter and milk to ensure smooth batter blending.
- Mix ingredients just until combined to avoid dense cupcakes.
- Choose the freshest strawberries for juicier and more flavorful cupcakes.
- Cool cupcakes completely before applying frosting to prevent melting.
- Use parchment liners for easy cupcake removal and maintaining shape during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry cupcakes, plant-based cupcakes, vegan cupcakes, fruity dessert, easy cupcake recipe
