Vegan Strawberry Cupcakes
Total Steps
13
Ingredients
16
Tools Needed
11
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HealthierstepsIngredients
- pinch sea salt
- 1/4 teaspoons natural food-grade red food coloring(optional)
- 1/2 teaspoons strawberry flavor
- 1 teaspoons vanilla
- 1/4 cups non-dairy cream cheese
- 1 cups powdered sugar
- 1 tablespoons non-dairy milk
- 1/4 cups non-hydrogenated margarine
- 1 teaspoons natural strawberry flavor
- 2 teaspoons natural vanilla flavor
- 1 1/2 teaspoons non-aluminum baking powder
- 3/4 cups turbinado sugar
- 1/2 cups oil
- 1 cups non-dairy milk
- 1/2 cups unbleached white flour
- 1 cups whole wheat pastry flour
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Place muffin liners in a 12-cup muffin pan and set aside.
Step 3
Sift unbleached white flour, whole wheat pastry flour, non-aluminum baking powder, and sea salt together in a bowl.
Step 4
In a separate bowl, combine non-dairy milk (for cupcakes), oil, turbinado sugar, vanilla flavor (for cupcakes), and strawberry flavor (for cupcakes). Add red food coloring if desired.
Step 5
Combine the wet and dry mixtures and mix with a wire whisk until smooth.
Step 6
Fill muffin cups 2/3 full with the batter.
Step 7
Bake for 20 minutes or until golden brown and spring back when touched.
Step 8
Remove cupcakes from the oven, let sit in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Step 9
To make the frosting: In a mixing bowl, cream non-hydrogenated margarine, non-dairy cream cheese, and powdered sugar together.
Step 10
Add non-dairy milk (for frosting), natural vanilla flavor (for frosting), and natural strawberry flavor (for frosting). Using a handheld mixer, cream until light and fluffy.
Step 11
Transfer the frosting to the refrigerator until stiff.
Step 12
When cupcakes are completely cooled, frost them.
Step 13
Enjoy!