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Strawberry Cupcakes

Strawberry Cupcakes

  • Author: Samuel
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Plant-Based

Description

These Strawberry Cupcakes are a sweet and fluffy plant-based dessert bursting with fresh, juicy strawberry flavor. Made with simple, natural ingredients, they deliver moist and tender cupcakes topped with a naturally sweet strawberry frosting. Perfect for any occasion, these vibrant pink cupcakes offer a delightful twist on classic cupcakes with their refreshing taste and beautiful appearance.

Ingredients

Scale

Cupcake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ½ cup plant-based butter, softened
  • ¾ cup sugar
  • 1 cup fresh strawberries, pureed
  • ½ cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Frosting Ingredients

  • ½ cup plant-based butter, softened
  • 1 ½ cups powdered sugar
  • ¼ cup fresh strawberries, pureed
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners. Wash, hull, and chop the fresh strawberries. Measure all ingredients accurately for the best results.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until fully combined. This ensures even rising and tenderness.
  3. Cream Plant-Based Butter and Sugar: In a separate bowl, beat the plant-based butter and sugar until the mixture is fluffy and pale, incorporating air for light cupcakes.
  4. Add Wet Ingredients and Strawberry Puree: Mix in the plant-based milk, apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Gently fold in the fresh strawberry puree, keeping the batter light.
  5. Combine and Fill the Cupcake Liners: Slowly add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Spoon the batter evenly into cupcake liners, filling each about two-thirds full.
  6. Bake and Cool: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely before frosting.
  7. Make the Frosting: Whip together plant-based butter, powdered sugar, fresh strawberry puree, and natural gelling agent until smooth and fluffy. Adjust the consistency if needed for easy spreading.
  8. Frost and Decorate: Use a piping bag or spoon to frost the cooled cupcakes. Optionally, garnish with fresh strawberry slices or edible flowers for an elegant finish.

Notes

  • Use room temperature ingredients like butter and plant-based milk for easier mixing.
  • Mix dry and wet ingredients gently and just until combined to keep cupcakes light and tender.
  • Puree strawberries fresh right before adding to maintain bright, fresh flavor.
  • Check cupcake doneness at 18 minutes with a toothpick to prevent overbaking.
  • Allow cupcakes to cool completely before frosting to avoid melting or slipping.
  • 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: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Strawberry cupcakes, plant-based dessert, vegan cupcakes, fresh strawberry dessert, natural frosting, moist cupcakes

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