Valentine’s Day is just around the corner, and what better way to celebrate love than with a sweet treat? These easy strawberry cupcakes are the perfect homemade gift, bursting with fresh strawberry flavor and topped with a luscious frosting. This article will guide you through a simple strawberry cupcakes recipe, ensuring your Valentine’s Day baking is a success.
Ready to impress your loved ones (or yourself!) with adorable and delicious treats? Whether you’re searching for an easy strawberry cupcakes recipe, curious about strawberry cupcakes Allrecipes versions, or even looking for strawberry cupcakes near me or a strawberry cupcakes vegan option, this guide has you covered. Read on to discover the secrets to baking the most delightful Valentine’s Day strawberry cupcakes!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 cup fresh strawberries, pureed
For the frosting:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ¼ cup fresh strawberry puree
- 1 teaspoon vanilla extract
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 45 minutes
Serving size: 12 cupcakes
Estimated Cost (US Market): $15-20 (This can vary depending on location and ingredient prices)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This ensures the cupcakes come out easily and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures the leavening agents are evenly distributed, leading to a light and fluffy cupcake.
Step 3: Combine Wet Ingredients
In a large bowl, combine the sugar, applesauce, vegetable oil, vanilla extract, and plant-based milk. Mix well until the sugar is mostly dissolved. The applesauce adds moisture and a hint of sweetness.
Step 4: Add Strawberry Puree
Add the strawberry puree to the wet ingredients and mix until well combined. The fresh strawberry puree is the key to the vibrant flavor of these cupcakes.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
Step 6: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Frosting
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened vegan butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the strawberry puree and vanilla extract, and beat on medium speed until light and fluffy.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, frost them with the vegan strawberry frosting. You can use a piping bag for a decorative swirl, or a simple spatula for a classic look.
Step 9: Enjoy!
These vegan strawberry cupcakes are best enjoyed fresh. They make a perfect Valentine’s Day treat for your loved ones (and yourself!).
Storage and Reheating Instructions for Vegan Strawberry Cupcakes
Storage:
Room Temperature: Frosted cupcakes can be stored at room temperature in an airtight container for up to 3 days. Keep them away from direct sunlight and heat sources.
Refrigerator: For longer storage, keep frosted cupcakes in an airtight container in the refrigerator for up to a week. Refrigerating can dry them out slightly, so it’s best to bring them to room temperature before serving for optimal texture.
Freezer (Unfrosted): For the longest storage, you can freeze unfrosted cupcakes. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting. It’s generally recommended to frost them after thawing for the best texture.
Reheating (if refrigerated or frozen):
Room Temperature: The simplest method is to let refrigerated cupcakes come to room temperature for about 30 minutes before serving. This will help soften the frosting and restore the cupcake’s texture.
Microwave: For a slightly warmed cupcake, microwave it for 10-15 seconds. Be careful not to overheat, as this can make the cupcake dry or tough. This method is best for unfrosted cupcakes or if you don’t mind the frosting being slightly melted.
Oven (from frozen, unfrosted): Preheat your oven to 300°F (150°C). Place the frozen cupcakes on a baking sheet and bake for 5-10 minutes, or until warmed through. Let them cool slightly before frosting.
Tips for Best Taste:
- Freshly baked cupcakes always taste the best. If you have the time, bake them closer to when you plan to serve them.
- If you’re freezing cupcakes, frosting them after thawing will give you the best texture and avoid any issues with the frosting separating or becoming soggy.
- When storing at room temperature, keep the cupcakes in an airtight container to prevent them from drying out.
- If you notice the frosting becoming too soft at room temperature, you can chill the cupcakes in the refrigerator for a short time before serving.
Nutrition Facts
It’s important to understand that providing exact nutritional information for a recipe like this is difficult without specialized lab analysis. The values below are estimates based on standard nutritional data for the ingredients used. They should be considered approximations and may vary based on specific brands, ingredient variations, and precise measurements.
Estimated Nutrition Facts for One Vegan Strawberry Cupcake
| Nutrient | Amount per serving | % Daily Value* |
| Calories | ~250-300 | ~13-15% |
| Total Fat | ~12-15g | ~18-23% |
| Saturated Fat | ~4-6g | ~20-30% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | ~150-200mg | ~6-8% |
| Total Carbohydrate | ~35-40g | ~12-14% |
| Dietary Fiber | ~1-2g | ~4-8% |
| Total Sugars | ~20-25g | |
| Added Sugars | ~20-25g | ~40-50% |
| Protein | ~3-4g | ~6-8% |
| Vitamin D | 0mcg | 0% |
| Calcium | ~20-30mg | ~2-3% |
| Iron | ~1-2mg | ~6-11% |
| Potassium | ~50-75mg | ~1-2% |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates only. Actual values may vary. The added sugar content is estimated based on the granulated and powdered sugar used in the recipe.
Important Considerations:
- Serving Size: The accuracy of these values depends heavily on consistent serving sizes. If your cupcakes are larger or smaller than the intended size, the nutritional content will change accordingly.
- Ingredient Variations: Different brands of ingredients may have slightly different nutritional profiles. Using organic ingredients, for example, might have a small impact.
- Homemade vs. Store-Bought: These values are specific to this homemade recipe. Store-bought vegan cupcakes will likely have different nutritional values.
For more precise nutritional information, you could use a nutrition analysis tool or consult a registered dietitian. However, for a general understanding, these estimated values should be helpful.
Dietary Information
This recipe, as written, is vegan, meaning it contains no animal products (no dairy, eggs, or honey).
It is not inherently gluten-free. It uses all-purpose flour, which contains gluten. To make it gluten-free, you would need to substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend you choose is designed for baking and contains xanthan gum or another binding agent.
This recipe is not keto. It is high in carbohydrates due to the sugar and flour. A keto diet is very low in carbs and high in fat.
History of Strawberry Cupcakes
The history of strawberry cupcakes is intertwined with the broader history of cupcakes themselves, which originated in the 19th century. Initially, “cup cakes” were baked in individual cups or molds, hence the name. Strawberry flavoring likely became popular as fresh strawberries became more readily available and affordable.
Vegan versions of strawberry cupcakes are a more recent development, arising with the increasing popularity of plant-based diets and the development of vegan baking substitutes. This particular vegan strawberry cupcake recipe is a modern adaptation, likely inspired by traditional strawberry cupcake recipes but modified to exclude animal products.
Can you put strawberries in cupcake batter?
Yes, you can absolutely put strawberries in cupcake batter! Adding chopped fresh strawberries directly to the batter infuses the cupcakes with real strawberry flavor and adds a touch of moisture. However, it’s important to note that adding too many strawberries can make the cupcakes soggy, so it’s best to use a moderate amount and consider adjusting the liquid in the recipe if necessary.
What is the secret to super moist cupcakes?
The secret to super moist cupcakes lies in preventing them from drying out during baking. Key factors include using the right balance of wet and dry ingredients, avoiding overmixing the batter (which develops gluten and can make them tough), and not overbaking them. A little extra moisture from ingredients like applesauce or oil also helps.
How do you reduce strawberries for cupcakes?
“Reducing” strawberries typically means cooking them down to concentrate their flavor and thicken them. For cupcakes, you can puree fresh strawberries and then simmer the puree over low heat until it reduces to a thicker consistency, intensifying the strawberry taste and preventing the cupcakes from becoming soggy from excess moisture. This concentrated puree can then be added to the batter or frosting.
Can you put fresh fruit in cupcakes?
Yes, you can definitely add fresh fruit to cupcakes! Fresh fruit adds bursts of flavor and moisture, creating a delightful treat. However, it’s important to choose fruits that hold up well during baking and to avoid adding too much, as excess moisture can make the cupcakes soggy.
Final Thoughts
These easy vegan strawberry cupcakes are the perfect Valentine’s Day treat, combining the sweetness of strawberries with a light and fluffy texture. Whether you’re celebrating with a loved one or simply treating yourself, these cupcakes are sure to impress. The simple recipe and readily available ingredients make them accessible to bakers of all skill levels. So, grab your ingredients and get ready to bake up some love this Valentine’s Day!
