Go Back
–+ servings
Valentine's Day Cupcakes

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

Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24

Ingredients
  

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!