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Strawberry Vanilla Vegan Cupcakes | 4th of July Recipe

Today we are making a delicious and simple Strawberry Vanilla Vegan Cupcakes to celebrate summer and the 4th of July. I used strawberries freshly grown from my garden along with lime basil. The fresh ingredients take this Strawberry Vanilla Vegan Cupcakes to the next level.

I am going to be a lot more Vegan Cupcakes in the near future and need your help on finalizing the flavors. Let me know in the comments some of your favorite cupcake flavors that you’d love to see vegan.

If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #TheVegetarianBaker) Vegan Strawberry Vanilla Cupcakes | 4th of July Recipe

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Vegan Strawberry Vanilla Cupcakes | 4th of July Recipe
Serves 12
A delicious and simple Strawberry Vanilla Vegan Cupcake to celebrate summer and the 4th of July.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For Cupcakes
  1. All Purpose Flour | 2 1/4 Cups
  2. Coconut Sugar | 1 Cup
  3. Sea Salt | 1 teaspoon
  4. Baking Powder | 1 1/2 teaspoons
  5. Baking Soda | 1/2 teaspoon
  6. Almond Milk | 1 1/2 Cups
  7. Agave | 1/3 Cup
  8. Vegetable Oil | 1/2 Cup
  9. Vanilla Extract | 1 Tablespoon
For Strawberry Filling
  1. Fresh Strawberries | 1 Pint
  2. Agave | 1/4 Cup
  3. Fresh Lime Basil or Lime Zest | 1 Tablespoon, Optional
For Icing
  1. Powdered Sugar | 3 Cups
  2. Vegan Butter | 1/2 Cup
  3. Almond Milk | 1 Tablespoon
  4. Vanilla Extract | 1 Teaspoon
  5. Food Coloring of Your Choosing
For Cupcakes
  1. Preheat oven to 350*F and fill your cupcake tray with cupcake liners.
  2. Sift flour, coconut sugar, sea salt, baking powder, and baking soda in a medium sized bowl. Set aside.
  3. In separate bowl, mix together almond milk, agave, vegetable oil, and vanilla.
  4. Add the wet ingredients to the dry ingredients. Fold together until just combined.
  5. Scoop the cupcake batter into the lined cupcake tray till they are 2/3 filled.
  6. Place into preheated oven and bake for 20-22 minutes. Test with toothpick to determine doneness.
  7. Allow to cool completely before icing.
For Strawberry Filling
  1. Coarsely chop the strawberries and add them to a medium sized sauce pan. If your using the lime basil or lime zest, add that to the pan as well.
  2. Add agave and cook on medium heat stirring occasionally.
  3. Allow to simmer for 3 minutes. Remove from heat and allow to cool.
For Icing
  1. Beat vegan butter in a mixer with a the paddle attachment until smooth.
  2. Add powdered sugar, vanilla extract, and almond milk. Beat until just combined.
  3. Switch to a whisk attachment and whip for 2 minutes.
  4. Color accordingly and ice the cooled cupcake.
Assembly of the Cupcake
  1. Cut a dome out of the top of the cooled cupcake. Add your strawberry filling. Place the dome back on. Should look like a triangle on top of the cupcake.
  2. Place icing into a piping bag with star tip. Ice the the cupcake.
  3. Enjoy.
Adapted from Recipe Video Link
Adapted from Recipe Video Link
Vegetarian Baker http://vegetarianbaker.com/
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