Description

Moist and flavorful Strawberry Cupcakes bursting with the freshness of ripe strawberries and plant-based ingredients. These easy-to-make cupcakes offer a natural balance of sweetness and texture, perfect for any occasion, with vibrant color and a luscious strawberry filling or frosting option.

Ingredients

Scale

Cupcake Batter

1 cup fresh strawberries, washed and hulled
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plant-based butter, at room temperature
3/4 cup cane sugar or coconut sugar
1/2 cup plant-based milk (almond or oat milk recommended), at room temperature
1 teaspoon natural apple cider vinegar
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural vanilla extract

Strawberry Filling (Optional)

1/4 cup fresh strawberry puree
1/2 teaspoon natural gelling agent

Frosting

3/4 cup plant-based (natural) dairy option for frosting
2 tablespoons fresh strawberry puree
1–2 tablespoons natural sweetener (such as cane sugar or coconut sugar, adjusted to taste)

Garnish (Optional)

Fresh small strawberries or sliced strawberries
Finely crushed freeze-dried strawberries

Instructions

Prepare the Strawberry Puree: Wash and hull the fresh strawberries, then blend into a smooth puree. Set aside a small portion for optional filling or swirling into the batter.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even rising and perfect crumb.
Cream Plant-Based Butter and Sugar: Using an electric mixer or whisk, cream the plant-based butter and sugar together until pale and fluffy to create an airy cupcake texture.
Combine Wet Ingredients: Beat in plant-based milk, natural apple cider vinegar, vegetarian Worcestershire sauce (natural), natural vanilla extract, and the prepared strawberry puree until smooth and fully incorporated.
Blend Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry mixture, stirring gently just until combined to avoid dense cupcakes. The batter should be smooth and slightly thick.
Add Strawberry Filling (Optional): For a surprise center, spoon a small amount of strawberry puree mixed with natural gelling agent into each cupcake liner before adding batter.
Bake: Divide the batter evenly into cupcake liners placed in a muffin tin. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted comes out clean.
Prepare Frosting: Whip the plant-based (natural) dairy option together with strawberry puree and natural sweetener until creamy and smooth for a pink, fruity frosting.
Frost and Garnish: Allow cupcakes to cool completely before generously frosting. Garnish with a fresh strawberry or a sprinkle of finely crushed freeze-dried strawberries.

Notes

Use the freshest strawberries available for best flavor and color.
Bring plant-based butter and milk to room temperature to ensure smooth mixing.
Do not overmix batter to maintain tender and airy cupcakes.
Check cupcakes a few minutes before the end of baking time to prevent overbaking.
Follow package instructions on natural gelling agent for optimal filling texture.
Cool cupcakes completely before frosting to prevent melting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

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