November 24th, 2024
Recipes
Cinnamon Cupcakes with Strawberry Frosting
Valentina P
- Difficulty
•
- Time 35" plus chill time
Super fluffy cinnamon cupcakes topped with a sweet strawberry buttercream frosting. Plant-based and delicious.
How To MakeDiet Type: Plant-based
Shopping List
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Cupcakes
- 1 3/4 cups all-purpose flour (or gluten-free blend)
- 1 cup non-dairy milk
- 3/4 cup cane or coconut sugar
- 1/4 cup applesauce
- 1/4 cup grapeseed oil
- 1 tablespoon sustainable red palm oil (Note 1)
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt Strawberry Buttercream
- 2 cups powdered cane sugar
- 5 tablespoons non-dairy butter, softened
- 1/4 cup freeze-dried strawberries (we use these)
- 1/2 tablespoon vanilla extract
- 2 fresh strawberries, finely chopped (optional)
- 1 teaspoon non-dairy milk (optional)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners.
- Step 2: Combine the flour, sugar, baking powder, cinnamon, and salt in one bowl. In another bowl, combine the milk, applesauce, grapeseed oil, palm oil, and vanilla. If the palm oil hardens on contact with the other ingredients, warm it slightly up in a microwave or saucepan.
- Step 3: Combine the wet ingredients with the dry and mix just until no lumps remain. Pour the batter into the liners 3/4 of the way to the top.
- Step 4: Bake for 20 to 22 minutes, or until golden and a toothpick inserted into the center comes out clean. Let cool fully on a cooling rack.
- Step 5: To make the frosting, crush the freeze-dried strawberries until fine and powdery. You can use a mortar and pestle, blender, or place the strawberries in a sealable baggie and hit it with a rolling pin. Set aside.
- Step 6: With a stand or hand mixer, beat the butter on low until creamy.
- Step 7: Add the powdered sugar, freeze-dried strawberries, vanilla, and optional fresh strawberries. Do not add any milk for now. Beat on low for 30 seconds, then increase the speed for one minute or until fluffy.
- Step 8: Add the milk to thin the consistency as needed, only one spoonful at a time. Note: For an extra thick frosting, add an additional 1/2 cup of powdered sugar.
- Step 9: Once the cupcakes have completely cooled, pipe the frosting onto the cupcake bases with a piping bag or small knife. Decorate with any leftover strawberries. Any leftover frosting can be refrigerated or frozen.
- Serve: Enjoy. If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting.
Recipe Notes
Note 1: The red palm oil helps give these cupcakes a golden color, without eggs. We use this brand. You could replace the palm oil with an equal amount of melted coconut oil, vegan butter, or grapeseed oil. Note 2: The freeze-dried strawberries really help boost the color and berry flavor here. You can choose to omit it, but you will probably need to increase the fresh strawberry amount slightly.
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Cinnamon Cupcakes with Strawberry Frosting
PT35M 1 3/4 cups all-purpose flour (or gluten-free blend) 1 cup non-dairy milk 3/4 cup cane or coconut sugar 1/4 cup applesauce 1/4 cup grapeseed oil 1 tablespoon sustainable red palm oil (Note 1) 1 tablespoon cinnamon 1 tablespoon baking powder 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups powdered cane sugar 5 tablespoons non-dairy butter, softened 1/4 cup freeze-dried strawberries (we use these) 1/2 tablespoon vanilla extract 2 fresh strawberries, finely chopped (optional) 1 teaspoon non-dairy milk (optional) Gluten Free Vegan 12 Servings
Ingredients:
