Indulge in the sweet taste of summer with these delightful cupcakes. Fresh strawberries are folded into a buttery cake batter, creating a moist and flavorful treat. Topped with a creamy strawberry frosting, these cupcakes are perfect for any occasion. The combination of fresh fruit and classic cupcake flavors is simply irresistible.
Summer is a season synonymous with sunshine, warmth, and an abundance of fresh fruits. Among the many delightful desserts that capture the essence of this vibrant season, strawberry cupcakes reign supreme. These delectable treats offer a perfect harmony of flavors and textures that epitomize the spirit of summer.
The heart of a great strawberry cupcake lies in the quality of its ingredients. Ripe, juicy strawberries, bursting with sweetness and a hint of tartness, are the cornerstone of this confection. Their vibrant color alone evokes images of sun-drenched fields and idyllic summer days. When folded into a light and fluffy vanilla batter, the strawberries infuse the cupcakes with a delicate fruity essence that is simply irresistible. Each bite is a celebration of summer’s bounty.
Beyond their taste, strawberry cupcakes possess an undeniable aesthetic appeal. Their pale pink hue, adorned with fresh strawberry slices or a dollop of creamy strawberry frosting, creates a visually stunning dessert. They are the epitome of summer elegance, whether served at a garden party or a casual backyard barbecue. The cupcakes’ cheerful appearance instantly uplifts the mood and adds a touch of whimsy to any occasion.
Moreover, strawberry cupcakes offer a refreshing and light alternative to richer desserts often associated with other seasons. The combination of sweet and tart flavors provides a delightful balance that is particularly refreshing on warm summer days. Whether enjoyed as an afternoon treat or a celebratory dessert, strawberry cupcakes offer a moment of pure indulgence that captures the carefree spirit of the season.
In conclusion, strawberry cupcakes are the quintessential summer dessert. Their combination of fresh, seasonal ingredients, vibrant appearance, and refreshing taste make them the perfect treat to savor during the warmer months. Whether enjoyed on a sunny patio, at a beach picnic, or as a delightful ending to a summer gathering, these cupcakes are sure to leave a lasting impression.
Vegan Strawberry Cupcakes
Ingredients
Cupcakes
- 8 Strawberries large
- 130 grams Aquafaba Liquid from a Chickpea Can
- 1/8 tsp Cream of Tartar
- 1 Egg Yolk Bob's Red Mill Egg Replacer
- 250 grams All Purpose Flour
- 30 grams Cornstarch
- 2.5 tsp Baking Powder
- 0.5 tsp Salt
- 170 grams Vegan Butter Unsalted; Softened to Room Temperature
- 300 grams Granulated Sugar
- 3 tsp Vanilla Extract
- 1 cup Soy Milk Or any plant based milk; Room Temperature
Strawberry Buttercream
- 25 grams Freeze Dried Strawberries
- 226 grams Vegan Butter Unsalted; Softened to Room Temperature
- 450 grams Powdered Sugar
- 3 tbsp Heavy Cream Vegan or use cold coconut cream (see notes)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
For the Cupcakes
- Preheat oven to 350℉Line 2 muffin tins with 16 liners
- Take 5 strawberries and place into a blender or food processor. Pulse until chunky, but not liquidy. Set aside. Take remaining 3 strawberries and finely chop. Set aside8 Strawberries
- Combine the aquafaba and cream of tartar in a mixing bowl. With a handheld or stand mixer, whisk the aquafaba on high speed until soft peaks form. Set aside130 grams Aquafaba, 1/8 tsp Cream of Tartar
- In a large bowl, sift together the flour, cornstarch, baking powder and salt. Set aside250 grams All Purpose Flour, 30 grams Cornstarch, 2.5 tsp Baking Powder, 0.5 tsp Salt
- In a separate large bowl, add the vegan butter. Using a handheld mixer, beath the butter on high until creamy. This should take about 1 minute170 grams Vegan Butter
- Add the sugar to the bowl with the butter and continue beating on high speed until fully incorporated. This should take about 3 minutes300 grams Granulated Sugar
- Scrape down the sides of the butter & sugar bowl. Add in the egg yolk and vanilla. Mix together on medium until fully combined.3 tsp Vanilla Extract, 1 Egg Yolk
- Scrape down the sides again. With the mixer on low speed, begin adding the dry ingredients from the other bowl, as well as the milk. Alternate between 1/3 of the dry ingredients and 1/2 of the milk so that you end with the dry ingredients. With each addition, make sure the mixture is just barely incorporated1 cup Soy Milk
- Once fully combined, use a spatula and gently fold in the whipped aquafaba, chunky strawberries and diced strawberries. The batter should be velvety and slightly thick
- Spoon the batter into the cupcake liners. They should fill about halfway, but you can top them off if needed to use all the batter.
- Bake the cupcakes for 20-24 minutes. The cupcakes are ready when they bounce back when pushing on the top, and when a toothpick inserted in the center comes out clean.
For the Frosting
- Using a blender or food processor, turn the freeze dried strawberries into a powder. Set aside25 grams Freeze Dried Strawberries
- With a handheld mixer, beat the butter on medium speed until it is smooth and creamy. This should take about 2 minutes.226 grams Vegan Butter
- Add the powdered sugar, strawberry powder, cream and vanilla to the bowl with the butter. With the mixer on low, begin combining the ingredients. Don't go too fast or all the powdered sugar will fly into your face. Once they are kind of combined, increase the speed to high and whip for 2-3 more minutes until it looks like frosting. If the frosting is too thick, add 1 tbsp of the creamIf the frosting is too thin, add 30 grams of powdered sugarIf the frosting is too sweet, add a pinch of salt450 grams Powdered Sugar, 3 tbsp Heavy Cream, 1/4 tsp Salt, 1 tsp Vanilla Extract
Notes
- If you want to keep this recipe plant based, but do not have access to vegan whipping cream, you can use Coconut Cream instead. The night before you make the frosting, take 1 can of coconut cream and put it in the fridge. When you open it the next day, the cream will have solidified on the top of the can. This solid part is what you want to use. Measure out the appropriate amount and add to your recipe.