Ultimate Vegan Strawberry Horchata Cupcakes

If you love the creamy, refreshing flavors of horchata and the bright sweetness of strawberries, you’re about to fall head over heels for these Ultimate Vegan Strawberry Horchata Cupcakes. These little treats are everything you love about horchata—cinnamon, vanilla, and that creamy texture—but they come in the form of a fluffy, moist cupcake that’s bursting with strawberry goodness. Topped with a silky vegan frosting, these cupcakes will steal the show at any gathering. Trust me, once you try them, they’ll become your new go-to sweet treat.

Why You’ll Love Ultimate Vegan Strawberry Horchata Cupcakes

This recipe is a delightful twist on two classic flavors, combining the refreshing taste of horchata with the sweetness of fresh strawberries. Here’s why you’ll love it:

• Vegan and Dairy-Free: These cupcakes are 100% vegan, so everyone can enjoy them. The best part? You won’t miss any of the rich, creamy flavor!
• Moist and Flavorful: The combination of rice milk and cinnamon gives the cupcakes a tender, slightly spiced base that pairs perfectly with the juicy strawberries.
• Perfectly Sweet: The sweetness of fresh strawberries and the hint of cinnamon make these cupcakes taste just like a dessert dream come true.
• Fun and Unique: These cupcakes offer a fun, unique take on the traditional horchata, giving you the perfect balance of spice, sweetness, and creaminess in every bite.
• Easy to Make: With simple ingredients and straightforward steps, these cupcakes are easy to whip up for any occasion.

Ingredients

Let’s take a look at what you’ll need to make these heavenly cupcakes:

All-Purpose Flour
The base of the cupcakes, providing a light and airy texture.

Baking Powder
Helps the cupcakes rise and become nice and fluffy.

Cinnamon
A key player in the horchata-inspired flavor. Cinnamon adds that warm, comforting spice that’s essential to this recipe.

Rice Milk
A dairy-free alternative that gives the cupcakes that creamy, moist texture without the need for milk.

Strawberries
Fresh strawberries are the star of the show, adding sweetness and a burst of fruity flavor.

Sugar
For just the right amount of sweetness to balance the flavors of the horchata and the strawberries.

Vegetable Oil
Keeps the cupcakes moist and tender, creating the perfect crumb.

Vanilla Extract
Adds a warm, aromatic flavor that complements the cinnamon and strawberry perfectly.

Apple Cider Vinegar
Helps activate the baking powder and ensures the cupcakes rise beautifully, giving them that perfect fluffy texture.

Salt
A pinch of salt balances the sweetness and enhances the other flavors.

Vegan Butter
For the vegan frosting, it adds richness and creaminess without any dairy.

Powdered Sugar
For a smooth, sweet frosting that holds its shape and melts in your mouth.

Vanilla Extract (for Frosting)
For extra flavor in the frosting, bringing that vanilla sweetness to complement the strawberry and cinnamon.

Fresh Strawberries (for Frosting)
Fresh strawberries are blended into the frosting for a fruity, smooth finish that ties the cupcake together.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to bake? Let’s get these cupcakes in the oven!

Preheat Your Oven

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This will ensure your cupcakes bake evenly and are easy to remove.

Prepare the Wet Ingredients

In a large mixing bowl, combine the rice milk, sugar, vegetable oil, apple cider vinegar, and vanilla extract. Whisk everything together until smooth and well-combined.

Mix the Dry Ingredients

In another bowl, whisk together the all-purpose flour, cinnamon, baking powder, and salt. This will ensure the dry ingredients are evenly distributed, making sure each bite is perfectly spiced.

Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cupcakes may turn out dense. You want a smooth, slightly thick batter.

Add the Strawberries

Gently fold in the diced fresh strawberries, making sure they’re evenly distributed throughout the batter.

Fill the Cupcake Liners

Spoon the batter into the cupcake liners, filling each one about 2/3 of the way full. This allows room for the cupcakes to rise without overflowing.

Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

While the cupcakes cool, prepare the frosting. In a medium bowl, beat the vegan butter until creamy. Gradually add in the powdered sugar and vanilla extract, mixing until smooth. Finally, add the fresh strawberries and continue to beat until the frosting is light, fluffy, and creamy.

Frost the Cupcakes

Once the cupcakes are completely cool, spread a generous amount of the strawberry frosting on each one. You can also pipe it on if you’re feeling fancy.

Serve and Enjoy

Now, it’s time to enjoy your Ultimate Vegan Strawberry Horchata Cupcakes! They’re the perfect balance of light, sweet, and spicy, and are sure to be a hit with anyone who tries them.

Nutrition Facts

Servings: 12
Calories per serving: 250

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Ultimate Vegan Strawberry Horchata Cupcakes

These cupcakes are perfect for any occasion, but here are some ideas for serving them:

• Brunch Treat: Serve these cupcakes at brunch with a glass of cold horchata or your favorite iced coffee. They’re a fun and flavorful twist on traditional brunch sweets.
• Party Favorite: Bring these to your next party or gathering for a guaranteed crowd-pleaser. The fruity strawberry flavor and creamy frosting are sure to win everyone over.
• Special Occasion: Whether it’s a birthday, holiday, or just a reason to celebrate, these cupcakes add a touch of sweetness and creativity to any special event.

Additional Tips

Here are a few extra tips to make your cupcakes even more amazing:

• Don’t Overmix: Be sure to mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
• Use Fresh Strawberries: Fresh strawberries give the cupcakes the best flavor. Frozen strawberries can be used, but they may add extra moisture to the batter.
• Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you want them to last longer.
• Make a Mini Version: If you want to make mini cupcakes, reduce the baking time to about 12-15 minutes.

FAQ Section

Q1: Can I use almond milk instead of rice milk?
A1: Yes! Almond milk works great as a substitute for rice milk. You can use any plant-based milk you prefer.

Q2: Can I make these cupcakes gluten-free?
A2: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

Q3: Can I make the frosting ahead of time?
A3: Absolutely! You can make the frosting a day ahead and store it in the fridge. Just give it a quick mix before using.

Q4: How do I store these cupcakes?
A4: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week.

Q5: Can I freeze these cupcakes?
A5: Yes! These cupcakes freeze beautifully. Just wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the freezer for up to a month.

Q6: How do I make the frosting thicker?
A6: If you’d like the frosting to be thicker, simply add more powdered sugar until you reach your desired consistency.

Q7: Can I use a different fruit for the frosting?
A7: Yes! You can use any fruit you like for the frosting. Blueberries, raspberries, or even mango would make a delicious variation.

Q8: Can I add extra spices to the cupcakes?
A8: Absolutely! If you want to make the cupcakes even spicier, add a pinch of nutmeg or cardamom along with the cinnamon.

Q9: How can I make the cupcakes more decadent?
A9: Add some chocolate chips or a drizzle of melted chocolate over the top of the frosting for a decadent treat.

Q10: Can I make this recipe as a cake instead of cupcakes?
A10: Yes, you can. Simply pour the batter into a greased 9-inch cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.

Conclusion

These Ultimate Vegan Strawberry Horchata Cupcakes are the perfect combination of creamy, fruity, and flavorful. Whether you’re vegan or just looking for a fresh twist on your regular cupcake routine, this recipe is sure to hit the spot. So go ahead, bake up a batch, and let these little treats transport you to cupcake heaven!

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