Description
These Easy Homemade Strawberry Cupcakes combine fresh strawberries with plant-based ingredients to create moist, airy, and flavorful cupcakes perfect for any occasion. Simple to prepare and customizable, they offer a delightful treat with natural sweetness and a light, fluffy texture.
Ingredients
Scale
Cupcake Batter
- 1 cup fresh strawberries, washed and chopped
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons natural baking powder
- 1 cup plant-based milk
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract (natural)
Frosting
- 1/2 cup plant-based butter
- 1 1/2 cups powdered sugar
- 2 tablespoons plant-based milk
- 2 tablespoons fresh strawberry puree
- 1/2 teaspoon natural gelling agent
Instructions
- Preparing the Strawberries: Start by washing the fresh strawberries, gently patting them dry, and chopping into small pieces. This ensures even distribution of strawberry flavor throughout the cupcake batter without overwhelming any bite.
- Mixing the Dry Ingredients: In a large bowl, sift together the all-purpose flour and natural baking powder. This helps distribute the leavening agent evenly and guarantees a light cupcake texture.
- Combining the Wet Ingredients: In another bowl, whisk the plant-based milk, vegetable oil, granulated sugar, and natural vanilla extract until the sugar is completely dissolved. This mixture adds the necessary moistness and sweetness.
- Bringing It All Together: Slowly add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and ensure tender cupcakes. Then carefully fold in the chopped strawberries to keep their shape intact.
- Baking the Cupcakes: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. Spoon batter evenly into each cup and bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
- Preparing the Frosting: Beat the plant-based butter until creamy. Slowly add powdered sugar and a splash of plant-based milk, beating until fluffy. Stir in fresh strawberry puree and natural gelling agent to achieve a smooth, spreadable consistency.
- Decorating: Once cupcakes are fully cooled, generously frost each one and top with a fresh strawberry slice for an inviting presentation.
Notes
- Use ripe strawberries for the best natural sweetness and color.
- Do not overmix the batter; stir just until ingredients are combined for airy, tender cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Adjust sweetness levels in batter and frosting based on personal preference.
- Line the cupcake tin to prevent sticking and for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry cupcakes, plant-based cupcakes, vegan strawberry cupcakes, easy strawberry dessert, homemade cupcakes
