Strawberry Cupcakes

Strawberry Stuffed Cupcakes you’ll surely fall in love with!

My best recipe for vegan vanilla cake just keeps on giving!

Stuffed with fresh strawberry compote and strawberry buttercream icing! 
homemade sprinkles in red, pink and hearts!

Really simple and really pretty cupcakes for those you love the most!

And the best part is they can easily be made gluten free by using a 1:1 gluten free flour!

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Notes for Success:

Butter emulsion in my buttercream recipe is a non-negotiable for me!
If you have not tried it you may want to! Otherwise leave it out

Additionally adding salt to the buttercream recipe is your choice and depends heavily on how salty your vegan butter is

Combining vegetable oil and vegan butter is my choice for this recipe 
However you can use all of one or the other if you like

Soy milk is the only milk that will sour and thicken upon adding vinegar which is what we do to make a mock “buttermilk”.
However you can use any plant milk of your choice if you are staying away from soy
But you will still need to add the vinegar, as it is the activator for the baking soda to leaven this recipe

I am using a combination of cake flour and all purpose flour for best results
Though if you have trouble getting cake flour you may use all ~all purpose flour instead just take out ¼ cup of the total amount of flour listed 

CLICK HERE FOR MORE ABOUT CAKE FLOUR & SELF RISING FLOUR

Or make them gluten free by using a 1:1 gluten free flour like Bob’s Red Mill with no changes to the recipe!
While I am not an avid gluten free baker I have learned that by allowing the batter to sit for about 30 minutes before baking will help the final texture
As well as baking for an additional 10 minutes longer than the recipe specifies *this time is dependent upon the size of the pans you are using!
For cupcakes maybe just 5 minutes longer

WATCH HOW TO MAKE THE YELLOW CAKE RECIPE ON YOUTUBE!

Strawberry Cupcakes

Really simple and really pretty cupcakes for those you love the most! And the best part is they can easily be made gluten free by using a 1:1 gluten free flour! *see notes above

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 24

Ingredients

  

1x2x3x

For the Cake Batter:

• 1½ cups Plant Milk 355ml
• 1½ Tbs Vinegar 20ml
• ½ cup Vegan Butter 113g
• ½ cup Vegetable oil 117ml
• 1¾ cups Granulated Sugar 350g
• ½ teaspoon Salt
• 3 teaspoons Vanilla Extract 15ml
• 2 cups All Purpose Flour 250g
• 1 cups Cake Flour 120g
• 2 teaspoons Baking Soda

For the Strawberry Buttercream

• 3 cups Vegan Butter 6 sticks (672g)
• 6 cups Confectioners Sugar 720g
• 2 teaspoons Vanilla Extract
• 1 teaspoon Butter Extract
• ¼ teaspoon Salt
• ¼ cup freeze dried strawberry powder

For the Strawberry Stuffing

• 1 Pint Fresh or Frozen Strawberries
• 2 Tbs Sugar *optional
• 2 Tbs Water only if using fresh berries

Instructions

 

• First prepare the strawberry compote by cooking the fresh or frozen strawberries in a small sauce pot over low-medium heat stirring often to avoid scorching
• I typically do not add sugar or water since I use frozen berries which often have more sweetness & enough liquid as it cooks down. But if you are using fresh berries add a few tablespoons of water to help them break down.
• Once the berries have cooked down to a chunky puree, you can leave it chunky or puree it smooth in a blender or food processor.
• Preheat the oven to 350°F & line your cupcake tin with paper liners
• First combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
• Combine the plant milk with the vinegar
• Sift all the dry ingredients together in a large mixing bowl, including the sugar.
• Pour the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) into the dry ingredients and whisk smooth,
• Using 2 ounce scoop, portion the batter into the cupcake liners filling each one 3/4 full
• Bake immediately in the preheated oven for 20 minutes, check with a toothpick to see if they are done, or gently press the center and if it springs back you know they are done.
• Adjust the baking time depending on your oven but cupcakes typically take 18-25 minutes to bake
• Remove from the oven to cool until you can gently remove each one from the cupcake tin then place them on a cooling rack to cool all the way.
• Meanwhile prepare the buttercream recipe
• Mix the room temperature vegan butter on medium to high speed with an electric mixer (paddle attachment for stand mixers, not whip!) for about 3 minutes to fluffy.
• Scrape the sides & bottom of the bowl to make sure it is evenly mixed then add the salt & extract(s)
• Stop mixer then add the sifted confectioners sugar all at once.
• Mix on low speed until incorporated , scrape the bottom and sides of the bowl then mix on high speed for 3 minutes.
• Add the freeze dried strawberry powder while mixing on low speed
• Increase speed to high & whip for another 2 minutes to fluffy
• Hollow out the centers of the cupcakes & stuff with 1-2Tbs strawberry compote & then ice with the strawberry buttercream

Notes

Be sure to read all the notes for success section above this recipe 

Storage Strawberry Cupcakes will stay fresh at room temperature for up to 2 days, covered to prevent drying. For longer storage refrigerate for up to 1 week. Freeze wrapped well for up to 1 month

Tried this recipe?Let us know how it was!