Description
Strawberry Cupcakes bursting with fresh strawberries and crafted with plant-based ingredients for a light, moist, and naturally sweet treat. Perfect for any occasion, these colorful cupcakes offer a tender crumb and delicious frosting that highlights the vibrant flavor of real strawberries.
Ingredients
Scale
Cupcake Batter
- 1 cup fresh strawberries, pureed
- 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1/2 cup plant-based butter, softened
- 3/4 cup granulated sugar
- 1/2 cup plant-based milk, room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon natural vanilla extract
Frosting
- 1/2 cup plant-based butter, softened
- 1 1/2 cups powdered sugar (plant-based)
- 1 teaspoon lemon juice (natural)
- 1/2 teaspoon natural gelling agent
- 2 tablespoons finely chopped fresh strawberries (optional)
Instructions
- Prepare Your Ingredients: Wash and puree the fresh strawberries until smooth. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly grease it with plant-based butter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt to ensure even distribution and promote a light rise.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the plant-based butter with granulated sugar until fluffy and pale in color to add volume and softness.
- Incorporate Wet Ingredients: Add the plant-based milk, natural vanilla extract, and pureed strawberries into the creamed butter and sugar. Mix until fully combined and smooth.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing and maintain tenderness.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Prepare the Frosting: Beat plant-based butter with powdered sugar, lemon juice, and natural gelling agent until fluffy and spreadable. Optionally fold in finely chopped fresh strawberries for extra flavor.
- Frost and Decorate: Once the cupcakes have cooled, generously pipe or spread the frosting on top. Garnish with strawberry slices or edible flowers for an elegant look.
Notes
- Use fresh, ripe strawberries for the best flavor and color.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Bring plant-based butter and milk to room temperature before mixing for even texture.
- Check doneness with a toothpick early to avoid overbaking and dryness.
- Chill frosting slightly if too soft before decorating for easy handling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry cupcakes, plant-based cupcakes, vegan dessert, gluten-free cupcakes, fruity cupcakes, light cupcakes
