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:
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 here
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
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!
CLICK HERE TO WATCH HOW TO MAKE THE YELLOW CAKE RECIPE ON YOUTUBE!
Strawberry Cupcakes
Ingredients
For the Cake Batter:
- Soy Milk 1½ cups (355ml)
- Vinegar 1½ Tablespoons (20ml)
- Vegan Butter ½ cup (113g)
- Vegetable oil of your choice ½ cup (117ml) *or more vegan butter melted
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cups (120g) *see notes
- Baking Soda 2 teaspoons
For the Strawberry Buttercream
- Vegan Butter 3 Cups (6 sticks) (672g)
- Confectioners Sugar 6 cups (720g)
- Vanilla Extract 2 teaspoons
- Butter Extract 1 teaspoon *optional
- Salt ¼ teaspoon
- ¼ cup freeze dried strawberry powder *see notes
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 *if using 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 typically have more sweetness and 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. *If stuffing the cupcakes withe strawberry compote, you will have to double the amount listed below and I like to leave that stuffing portion chunky
- Preheat the oven to 350°F and line your cupcake tin with paper liners
- First combine the vegetable oil with the melted vegan butter add the vanilla extract and set aside
- Combine the soy milk with the vinegar and let stand for 5 minutes to thicken.
- 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 and the butter/oil mixture) into the dry ingredients and whisk smooth,
- Using a 2ounce 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 and cool until you can gently remove each one from the cupcake mold
- Place 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 and bottom of the bowl to make sure it is evenly mixed and add the salt and extract(s)
- Stop mixer and add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Add the freeze dried strawberry powder while mixing on low speed
- Increase speed to high and whip for another 2 minutes to fluffy
- If stuffing the cupcakes with strawberry compote combine the fresh or frozen strawberries with the optional sugar & water in a small sauce pot
- Bring to a boil then reduce the heat & simmer for 5-10 minutes until the berries are broken down & chunky
- The sauce will thicken as it cools
- Hollow out the centers of the cupcakes & stuff with 1-2Tbs strawberry compote & then ice with the strawberry buttercream
Notes
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
So to use all all purpose flour, the total will be 2 3/4 cup?
If I want to make this buttercream with high ratio shortening, would I add the same amount in grams as the butter?
yes exactly
So i add some of the strawberry puree to the icing. Then do you use a piping to inject some of the puree into the middle? Or isn’t just on top of the cupcake and then you ice the cupcake?
ya, so ~ sorry there is no video for this one, but I have a very similar recipe (using orange) that is identical to the process of how you would make this one.
CLICK HERE FOR ORANGE CREAMSICLE CUPCAKES & VIDEO
Essentially I use an icing tip to core out the center of the cupcake (because I do not have a cupcake corer) then fill it up & icing goes on top *the video is helpful