Vegan Strawberry Vanilla Cupcakes
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Course
Others
Vegan Strawberry Vanilla Cupcakes
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Light and fluffy homemade strawberry vanilla cupcakes. Made with fresh strawberries.
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Ingredients
- 2 ½ cups all-purpose flour 318 g
- 3 teaspoon baking powder 11 g, aluminum-free
- ½ teaspoon sea salt finely ground
- 1 cup strawberries 170 g, finely chopped
- 12 tablespoon vegan butter 175 g, room temperature
- 1 ½ cups granulated sugar 292 g, vegan
- 1 tablespoon vanilla extract 15 ml, pure
- ¼ cup aquafaba 60 ml, juice from a can of chickpeas
- 1 cup almond milk 240 ml
Instructions
- Preheat the oven to 375° f (190° c) and line a muffin pan with baking cups.
- In a medium bowl, whisk the flour, baking powder, and salt together until fully combined.
- In a large mixing bowl, beat the butter and sugar on a high speed until light and fluffy. Add the vanilla and aquafaba and beat on high until even lighter and fluffier. Turn the speed down to low and add half of the flour and half of the milk and blend until almost combined, add the rest of the flour and milk and blend until almost combined. Fold the strawberries into the batter.
- Use an ice-cream scoop to fill the baking cups ¾ of the way full and bake for 5 minutes. Reduce the heat to 350° f (177° c) and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack. Frost when completely cool.
- Click the link for the frosting
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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