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Vegan Strawberry Cupcakes with Cream Cheese Buttercream

Sweet, juicy bits of berries meet freshly baked cupcakes for a delectable homegrown and homemade treat.

Cook Time
20 minutes
Servings

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

Step 1

In medium saucepot, whisk Florida Crystals® Raw Cane Sugar, pectin, and water together over medium high heat until mixture comes to a boil. 

Step 2

Add strawberries and boil for 2 minutes, stirring continuously. 

Step 3

Remove from heat and cool to room temperature before using. 

Step 4

Refrigerate remaining jam in an airtight container. 

Cupcakes

Step 1

Preheat oven to 350 F.

Line two 12-cup muffin tins with 22 paper liner cups; set aside. 

Step 2

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. 

Step 3

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. 

Step 4

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

Step 1

In large bowl, beat vegan cream cheese and vegan butter until smooth. Add vanilla extract. 

Step 2

With mixer on low, slowly add Florida Crystals® Organic Powdered Raw Cane Sugar. Mix until frosting is well combined. 

Step 3

Frost the top of each filled cupcake using a pastry bag filled with a large open-star or circle tip. 

Step 4

Garnish with fresh strawberries, if desired. 

Chef's Tip

Chop strawberries into ¼ -inch pieces for best jam results.