Vegan Beet Strawberry Cupcakes
Super moist, vegan cupcakes packed with beet purée and fresh strawberries and topped with a simple vegan beet "buttercream" frosting. So tasty + they require just 1 hour and 1 bowl.
Servings 12 (cupcakes)
Ingredients
Vegan Cupcakes
- 1 cup coconut milk beverage (or sub light canned coconut milk, almond milk, or other dairy-free milk)
- 1 tsp white vinegar
- 1/2 cup raw sugar (or granulated)
- 1/4 cup melted coconut or avocado oil
- 1/4 cup beet purée (roasting instructions here // add a little lemon or orange juice when puréeing to achieve a smoother consistency)
- 2 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose or whole-wheat pastry flour
- ¾ tsp baking soda
- ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped, fresh strawberries (or slightly thawed frozen berries)
Vegan "Buttercream" Frosting
- 1/2 cup non-dairy butter (such as Earth Balance // 1 stick equals 1/2 cup)
- 2 - 2 1/2 cups powdered sugar
- 1 Tbsp beet purée (optional // mainly for color)
- 1/2 tsp vanilla extract
- 1 splash coconut or almond milk
Instructions
- Preheat oven to 350 degrees F (176 C) and line a muffin tin with paper or parchment liners.
- Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
- Next, carefully add flour, baking soda, baking powder, and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain. Then fold in strawberries.
- Carefully scoop batter into the cupcake holders, filling 3/4 way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. (I chilled mine in the fridge).
- Rinse your mixing bowl out while the cupcakes are chilling and make the buttercream frosting.
- Beat butter until fluffy. Then add powdered sugar in 1/2 cup increments until desired thickness is achieved. Add in vanilla and beet purée until desired color is achieved, and a splash of almond or coconut milk. If it becomes too thick, compensate with milk or beet purée. If it becomes too thin, add more powdered sugar.
- Frost cupcakes as soon as they're cooled. I had leftover frosting.
- Store in an airtight container to keep fresh for several days.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 cupcakes Calories: 247 Carbohydrates: 32 g Protein: 2.1 g Fat: 13 g Saturated Fat: 6.2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 230 mg Potassium: 83 mg Fiber: 1.8 g Sugar: 31 g Vitamin A: 50 IU Vitamin C: 3.9 mg Calcium: 28 mg Iron: 0.7 mg