Fun Vegan Strawberry Cupcakes

posted in: Recipes | 0

This week it’s all about fun, and is there a more fun food than cupcakes with rainbow sprinkles? This goes together quite easily and is the perfect birthday surprise for the vegan in your life!

Ingredients

Cupcakes

  • ½ cup frozen strawberries with no added sugar, thawed
  • ½ cup non-dairy milk
  • ½ cup sunflower oil (or other neutral oil)
  • 1 tsp pure vanilla extract
  • 2/3 cup sugar
  • 1 ½ cups unbleached all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1/3 cup rainbow sprinkles (more for topping)

Frosting

  • ½ cup vegan stick butter, softened
  • ¼ tsp pure vanilla extract
  • 2 – 3 cups powdered sugar, sifted
  • Splash non-dairy milk

Directions

Cupcakes

  1. Preheat oven to 350 degrees F. This makes 12 standard size cupcakes, so line muffin tins accordingly.
  2. Blend the strawberries and milk together in a blender until no chunks remain. A high-speed blender works best for this.
  3. Using a hand or stand mixer, combine strawberry mixture with oil and vanilla in a large mixing bowl and mix well. Add sugar and mix well.
  4. Sift together flour, baking powder, baking soda and salt and gradually add to wet ingredients. The texture should be about that of a pancake batter. If you need to add more flower to get there, do so a tablespoon at a time.
  5. Gently fold in the 1/3 cup sprinkles using a spatula.
  6. Fill cups about ¾ full and bake 20 – 24 minutes or until toothpick inserted in the middle comes out clean. Cool on wire rack completely before frosting.

Frosting

  1. In a clean mixing bowl, beat the butter and vanilla until light and fluffy.
  2. Add powdered sugar ½ cup at a time until you have a thick frosting. Add a splash of milk if it gets to think and dry.
  3. Frost cupcakes and top with sprinkles. Store any leftover cupcakes in the refrigerator or freeze for later. Bask in the happiness!

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