Vegan Strawberry Cupcakes with Cream Cheese Buttercream
Sweet, juicy bits of berries meet freshly baked cupcakes for a delectable homegrown and homemade treat.
Jam
- Florida Crystals® Organic Raw Cane Sugar ½ cup ½ cup Florida Crystals® Organic Raw Cane Sugar
- 1 tablespoon low sugar pectin 1 tablespoon low sugar pectin
- 3 tablespoons water 3 tablespoons water
- 2 cups fresh or frozen strawberries, finely chopped 2 cups fresh or frozen strawberries, finely chopped
Cupcakes
- 3/4 cup (1 1/2 sticks) vegan butter, softened 3/4 cup (1 1/2 sticks) vegan butter, softened
- Florida Crystals® Organic Raw Cane Sugar 1 ¼ cups 1 ¼ cups Florida Crystals® Organic Raw Cane Sugar
- 3 eggs 3 eggs
- 1/2 teaspoon almond extract 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder 2 teaspoons baking powder
- 1/2 teaspoon salt 1/2 teaspoon salt
- 1 cup almond or other dairy-free milk 1 cup almond or other dairy-free milk
- 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lemon juice
- ¼ cup chopped strawberries ¼ cup chopped strawberries
Strawberry Cream Cheese Buttercream
- 4 ounces vegan cream cheese, softened 4 ounces vegan cream cheese, softened
- 1/2 cup vegan butter 1/2 cup vegan butter
- ¼ cup Strawberry Jam (see recipe) ¼ cup Strawberry Jam (see recipe)
Instructions
Strawberry Jam
In medium saucepot, whisk Florida Crystals® Raw Cane Sugar, pectin, and water together over medium high heat until mixture comes to a boil.
Add strawberries and boil for 2 minutes, stirring continuously.
Remove from heat and cool to room temperature before using.
Refrigerate remaining jam in an airtight container.
Cupcakes
Preheat oven to 350 F.
Line two 12-cup muffin tins with 22 paper liner cups; set aside.
In mixing bowl, cream butter and Florida Crystals® Organic Raw Cane Sugar together for 2 minutes on medium high speed. Beat in eggs, one at a time. In measuring cup combine extracts with milk and lemon juice.
In separate medium bowl, combine flour, baking powder, and salt. Add flour mixture in 3 batches alternately with 2 portions of milk mixture (buttermilk) ending with flour mixture.
Fill muffin cups 2/3 full. Bake 20 minutes or until top springs back when touched and pick inserted in center comes clean.
Strawberry Cream Cheese Buttercream
In large bowl, beat vegan cream cheese and vegan butter until smooth. Add vanilla extract.
With mixer on low, slowly add Florida Crystals® Organic Powdered Raw Cane Sugar. Mix until frosting is well combined.
Frost the top of each filled cupcake using a pastry bag filled with a large open-star or circle tip.
Garnish with fresh strawberries, if desired.
Chef's Tip
Chop strawberries into ¼ -inch pieces for best jam results.
