Vegan Strawberry Cupcakes

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Prep Time 30

Cook Time 24

Cooling 2

Total Time 2 54

Course Dessert

Cuisine American

Servings 16 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 aside
8 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 aside
130 grams Aquafaba, 1/8 tsp Cream of Tartar
In a large bowl, sift together the flour, cornstarch, baking powder and salt. Set aside
250 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 minute
170 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 minutes
300 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 incorporated
1 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 aside
25 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 cream
If the frosting is too thin, add 30 grams of powdered sugar
If the frosting is too sweet, add a pinch of salt
450 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.

Keyword buttercream, cupcake, strawberry, sweet, vegan