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Strawberry Cupcakes

Strawberry Cupcakes

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

Description

Strawberry Cupcakes are a delightful plant-based treat combining fresh, juicy strawberries with a soft, fluffy texture. Perfect for celebrations or everyday indulgence, these cupcakes offer a fresh fruity flavor, vibrant color, and moist crumb made from simple kitchen staples. They are easy to prepare, vegan-friendly, and can be customized with various toppings and fillings to suit any occasion.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh strawberries, chopped
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup plant-based milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract (natural)
  • 1 tsp apple cider vinegar
  • 2 tbsp plant-based butter (optional)

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. This ensures even baking and easy cleanup, setting the stage for perfectly shaped cupcakes.
  2. Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and salt. Sifting avoids clumps and helps keep the cupcakes light.
  3. Combine Wet Ingredients: In a separate bowl, whisk together sugar, plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract (natural) until smooth and well blended.
  4. Incorporate Fresh Strawberries: Gently fold chopped fresh strawberries into the wet mixture to distribute the fruit evenly without breaking it down too much.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry and gently fold them together until just combined. Overmixing can lead to dense cupcakes, so be careful here.
  6. Fill and Bake: Scoop the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Frost: Allow cupcakes to cool completely before frosting with your favorite plant-based frosting or topping them with fresh strawberries for a beautiful finish.

Notes

  • Use room temperature ingredients to help create a smooth batter and even texture.
  • Do not overmix the batter; fold ingredients gently to avoid tough cupcakes.
  • Choose ripe fresh strawberries for the best flavor and vibrant color.
  • Test for doneness with a toothpick to ensure cupcakes are neither underbaked nor too dry.
  • Let cupcakes cool fully before frosting to avoid melting or sliding frosting.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 180
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Strawberry Cupcakes, Plant-Based Cupcakes, Vegan Cupcakes, Fresh Strawberry Dessert, Easy Cupcake Recipe

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