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Ultimate Vegan Strawberry Horchata Cupcakes

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These soft and fluffy vegan cupcakes are infused with sweet strawberries, warm cinnamon, and a hint of horchata-inspired flavors. Topped with a luscious cinnamon coconut buttercream, they’re a perfect plant-based treat for any occasion!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut sugar (or preferred sweetener)
  • ¼ cup vegetable or coconut oil
  • ½ cup unsweetened almond milk (or any plant-based milk)
  • ¼ cup rice flour (or extra all-purpose flour)
  • 1 tsp vanilla extract
  • ½ cup fresh strawberries, pureed
  • ¼ tsp ground cinnamon

For the Frosting:

  • ½ cup coconut oil, softened
  • 2 cups powdered sugar
  • ¼ tsp ground cinnamon
  • 1 tbsp almond milk (or any plant-based milk)
  • 1 tsp vanilla extract
  • Fresh strawberry slices for garnish

Instructions

  • Preheat & Prep – Set oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  • Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Prepare Wet Ingredients – In a separate bowl, mix coconut sugar, oil, almond milk, and vanilla extract until smooth. Stir in pureed strawberries.
  • Combine & Bake – Gradually add dry ingredients to the wet mixture, stirring until just combined. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  • Bake – Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the tin before transferring to a wire rack.
  • Make the Frosting – Beat softened coconut oil until creamy. Gradually mix in powdered sugar, cinnamon, almond milk, and vanilla extract. Beat for 3-5 minutes until fluffy.
  • Frost & Garnish – Once cupcakes are completely cooled, frost with cinnamon coconut buttercream and top with fresh strawberry slices.

Notes

  • For a richer flavor, you can add a dash of ground nutmeg to the frosting.
  • You can substitute coconut sugar with other sweeteners like maple syrup, but adjust the wet ingredients accordingly.
  • These cupcakes are best served fresh, but they can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://deliceflash.com/ultimate-vegan-strawberry-horchata-cupcakes/