Emma Ryan

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Strawberry Cupcakes

Happy Valentine’s week my friends! With it being the week of all things sweet and covered in pink, I thought it would be fun to make some “healthy-ish” strawberry cupcakes!

These cupcakes were actually one of the very first vegan desserts I made about 8 years ago - and somehow my sister STILL remembered them and requested them for her birthday this year. The recipe originally came from Skinny Bitch, but I have adapted / changed it to also be gluten free.

Disclaimer: I typically don’t like cupcakes, like at all. I hate the airy texture and pure sugar taste - so don’t expect these to taste “normal.” They are much more dense and moist than your typical cupcakes, which is why I love them as much as I do!

Photo by Dwelling Table

Strawberry Cupcakes

INGREDIENTS:

  • 2 cups gluten free flour (I use Bob’s Red Mill)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup coconut oil

  • 1/2 cup almond milk

  • 1 cup cane sugar

  • 2 tsp pure vanilla extract

  • 1 tsp almond extract

  • 1/3 cup silken tofu

  • 1 1/4 cups chopped fresh or frozen strawberries

DIRECTIONS:

  1. Preheat oven to 325 degrees F. and line a 12-cup muffin pan with crimped paper liners

  2. In a large bowl, add the flour, baking powder, baking soda, coconut oil, almond milk, sugar, salt, and extracts. Stir until combined.

  3. In a food processor or blender, puree the tofu and strawberries until creamy.

  4. Add the strawberry mixture to the mixing bowl mixture and stir until well-combined.

  5. Pour the batter into the prepared muffin pan, filling each liner about 1/2 to 2/3 full.

  6. Bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

  7. Remove from oven and place on wire rack to cool completely.

Photo by Dwelling Table

Cream Cheese Frosting

INGREDIENTS

  • 2 cups confectioners sugar

  • 1/8 cup Earth Balance dairy free butter

  • 1 1/2 tsp vanilla extract

  • 1 8oz container Kite Hill almond milk cream cheese

DIRECTIONS

  1. Using an electric mixer, beat the sugar, the cream cheese, and the butter in a medium bowl until fluffy, 3 – 4 minutes. Add the vanilla and beat for an additional 1-2 minutes. Store in the refrigerator until ready to use.

Photo by Dwelling Table

Enjoy!

xo,

Emma