These strawberry cupcakes use fresh strawberries for a strikingly scrumptious strawberry flavor. Best of all, they are completely vegan.
- For The Cupcakes
- 4 c chopped strawberries (fresh or thawed)
- 2 c flour
- 1 c sugar
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil
- 1 tsp apple cider vinegar
- 4 tbsp aquafaba
- For The Frosting
- 4 tbsp strawberry purée
- 3 c powdered sugar
- ¼ cup coconut oil
- 1 tbsp vegan buttery spread
- 1 tbsp non dairy milk (I used almond milk)
eat oven to 350 degrees. Put the strawberries in a blender and blend until you get a smooth purée.
Mix dry ingredients for the cupcakes: 2 cups flour, 1 cup sugar, 1 tsp baking soda, ½ tsp salt.
Mix wet ingredients: 1 cup of the strawberry purée, 1/3 cup coconut oil, 1 tsp apple cider vinegar, and one aquafaba egg. Combine them with the dry ingredients and stir until fully blended. Batter will be thick.
Scoop batter into cupcake molds and bake at 350 degrees for 30 minutes.