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Strawberry Cupcakes

Strawberry Cupcakes

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

Description

Enjoy baking these Easy Strawberry Cupcakes, a fluffy and moist treat bursting with the natural sweetness and vibrant color of fresh strawberries combined with wholesome plant-based ingredients. Perfect for all skill levels, these cupcakes are ideal for casual gatherings or special occasions, offering a fresh and flavorful twist with simple steps and versatile options.

Ingredients

Scale

Strawberry Cupcake Ingredients

  • 1 cup fresh strawberries, washed and lightly mashed
  • 1 1/2 cups all-purpose flour (or gluten-free baking flour for variation)
  • 1/2 cup plant-based butter, softened
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon natural gelling agent
  • 1/2 cup plant-based milk, room temperature
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare Your Oven and Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Measure all ingredients to have everything ready for smooth preparation.
  2. Mash and Mix Strawberries: Wash fresh strawberries thoroughly, then lightly mash them to release their juices while still keeping some texture for the batter.
  3. Combine Dry Ingredients: In a large bowl, sift together the flour, baking powder, and natural gelling agent to make sure they are evenly distributed for a light texture.
  4. Cream Butter and Sugar: Using a mixer, beat the softened plant-based butter and sugar together until the mixture is light and fluffy, creating a tender base for the cupcakes.
  5. Incorporate Wet Ingredients: Add the plant-based milk, vanilla extract (natural), apple cider vinegar, and mashed strawberries into the creamed butter and sugar mixture. Stir gently to blend without overmixing.
  6. Fold in Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Use a spatula to fold gently until just combined, keeping the batter light and airy.
  7. Bake and Cool: Evenly distribute the batter into the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting or serving.

Notes

  • Use ripe, fresh strawberries for the best flavor and natural sweetness.
  • Do not overmix the batter to ensure cupcakes remain soft and tender.
  • Use room temperature plant-based butter and milk for smoother mixing.
  • Check your oven temperature with a thermometer for consistent baking results.
  • Allow cupcakes to cool fully before frosting to prevent melting or soggy tops.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Western

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: Strawberry cupcakes, plant-based cupcakes, easy baking, vegan cupcakes, strawberry dessert

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