Description
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
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 22g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g