Vegan Strawberry Cream Cheese Cupcakes
You would never be able to tell that these Vegan Strawberry Cream Cheese Cupcakes are better for you than a traditional cupcake. The strawberry flavor is so perfectly spot on and the creamy vegan frosting is pure heaven! This recipe will be made on repeat!
How To Make Strawberry Cupcakes
My best advice here? Use a lot of strawberries for flavor and cut back on the sugar. Strawberries are naturally sweet and taste delicious on their own. This recipe cuts out the butter and cuts down on the sugar to let that awesome flavor shine through. Here’s what is in these cupcakes!
Vegan Strawberry Cream Cheese Cupcakes
The strawberry flavor is so perfectly spot on and the creamy vegan frosting is pure heaven! This recipe will be made on repeat!
Equipment
- 1 dozen muffin tin
- whisk
- large bowl
- medium bowl
- 12 cupcake liners
- 1 piping bag with decorative tip optional
Ingredients
For The Cupcakes
- 1½ cups organic all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsweetened applesauce
- ¼ cup olive oil
- ¾ cup monk fruit sugar
- 1 Tbsp chia seeds
- 3 Tbsp water
- ½ Tbsp vanilla extract
- ¼ cup vegan sour cream
- ¼ cup soy milk
- ½ cup dried strawberries finely chopped
- ½ cup fresh strawberries finely chopped
For The Cream Cheese Frosting
- ¾ cup vegan cream cheese or 1 container kite hill vegan cream cheese (8oz)
- 2 Tbsp refined coconut oil
- ⅛ teaspoon salt
- 1 cup vegan powdered sugar
- ¾ cup chopped fresh strawberries
- ¼ teaspoon vanilla extract
Instructions
For The Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the applesauce, olive oil, and sugar until combined and sugar is dissolved.
- Make a chia "egg" by mixing 1Tbsp of chia seeds with 3 Tbsp of water. Allow to sit for 5 minutes.
- Whisk the chia egg, vanilla, sour cream, and soy milk into the sugar mixture until smooth. Carefully fold in the dried and fresh strawberries.
- Add the flour mixture in with the sugar mixture and stir or whisk to combine.
- Divide the batter among the cupcake liners. This will be about ¼ cup per liner.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes and then transfer to a wire cooling rack. Allow to cool completely before frosting.
For The Frosting
- Combine all the ingredients into a high speed blender and blend until smooth.
- Fill a piping bag fitted with a decorative tip with the frosting and place this inside a large gallon ziplock bag. Place in the refrigerator for at least 2 hours before piping frosting onto cooled cupcakes.
Nutrition
Calories: 244kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 204mgPotassium: 60mgFiber: 2gSugar: 16gVitamin A: 44IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!
Also try my Vegan Raspberry Cheesecake Minis
