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Strawberry Cupcakes

Strawberry Cupcakes

  • Author: Brian
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Plant-Based

Description

Fluffy, moist Strawberry Cupcakes made with fresh berries and plant-based ingredients. These cupcakes deliver a juicy burst of strawberry flavor in every bite, complemented by a smooth, creamy frosting. Perfect for celebrations or casual treats, this easy-to-make recipe yields tender cupcakes with a light crumb and vibrant taste.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup plant-based butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup plant-based milk
  • 1 teaspoon natural vanilla extract (natural)
  • 1 cup fresh strawberries, chopped small

Frosting

  • 1/2 cup plant-based butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon natural gelling agent
  • 1–2 tablespoons plant-based milk (optional, to adjust consistency)

Garnishes (optional)

  • Fresh strawberry slices
  • Crushed freeze-dried berries
  • Powdered sugar for dusting
  • Crushed pistachios

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure even baking and easy cupcake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and a pinch of salt for even leavening distribution.
  3. Cream Butter and Sugar: Using a mixer or sturdy spoon, beat the plant-based butter and granulated sugar together until light and fluffy, aerating the batter for tenderness.
  4. Add Wet Ingredients: Blend in plant-based milk and natural vanilla extract (natural). Alternate incorporating the dry mixture and milk into the butter mixture, stirring gently until smooth without overmixing to preserve air pockets.
  5. Incorporate Strawberries: Gently fold in chopped fresh strawberries, distributing evenly while keeping fruit pieces intact for texture and color.
  6. Bake: Fill cupcake liners about two-thirds full and bake for 18-22 minutes. Check doneness by inserting a toothpick that should come out clean or with few moist crumbs.
  7. Prepare Frosting: While cupcakes cool, whip together powdered sugar and plant-based butter with lemon juice and natural gelling agent until smooth and creamy. Adjust thickness with additional powdered sugar or plant-based milk as needed.
  8. Frost and Decorate: Once cupcakes are completely cool, frost generously and garnish with fresh strawberry slices or a sprinkle of crushed freeze-dried berries for a beautiful finish.

Notes

  • Use ripe strawberries for the sweetest, juiciest flavor.
  • Bring all ingredients to room temperature to ensure better mixing and fluffier texture.
  • Do not overmix the batter to maintain a tender crumb.
  • Apply frosting only when cupcakes are fully cooled to prevent melting or sliding.
  • Store cupcakes in an airtight container to keep them moist and fresh for days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 20g
  • Sodium: 150mg
  • 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 Strawberry Dessert, Moist Cupcakes, Fresh Fruit Cupcakes

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