close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Makes 12 cupcakes

These wholesome, fragrant cupcakes feature strawberry puree in both the batter and the frosting, infusing every bite with fruity goodness. You can use frozen strawberries if fresh berries aren’t available, but the fresh berries will give these treats a fabulous taste and texture. Check out our guide to strawberries for tips and additional recipes to try. 

To make these cupcakes gluten-free, be sure to use certified gluten-free sorghum and oat flours, as cross-contamination can be an issue with these grain products.

Vegan Strawberry Cupcakes

Ingredients

  • 1 lb. strawberries, hulled
  • 1 cup pure maple syrup
  • ¼ teaspoon lemon juice
  • Sea salt
  • ½ cup almond flour (from blanched almonds)
  • ¾ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • 1¼ cups oat flour
  • ¾ cup sorghum flour
  • 2 teaspoons regular or sodium-free baking powder
  • ¼ teaspoon baking soda
  • ¼ cup almond butter
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper liners. Set aside six nice strawberries for garnish.
  2. In a blender puree the remaining strawberries. Strain puree through a fine-mesh sieve; discard seeds.
  3. For frosting, place 1 cup of the strawberry puree in a small saucepan. Add ¼ cup of the maple syrup, the lemon juice, and a pinch of salt. Cook over low 8 to 10 minutes or until sauce is reduced by a third, stirring occasionally. Transfer sauce to a bowl; whisk in almond flour. Let stand 30 minutes. Place in a blender; cover and blend until creamy. Return to bowl; cover and refrigerate at least 1 hour.
  4. Meanwhile, for cupcakes, in a large bowl stir together milk, flaxseed meal, and vinegar. Let stand 10 minutes. In a second bowl whisk together the next four ingredients (through baking soda) and a pinch of salt. Add almond butter, vanilla, the remaining ¾ cup maple syrup, and the remaining strawberry puree to the milk mixture; mix well. Pour wet mixture into dry mixture. Stir gently until well combined.
  5. Spoon batter into prepared muffin cups. Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes. Transfer cupcakes to wire rack; cool completely.
  6. Spread frosting onto cupcakes. Slice reserved strawberries. Top cupcakes with strawberry slices. Refrigerate cupcakes until ready to serve.

Comments (6)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Rae2 months ago
Reply
Do you want to report this comment as inappropriate?

Good recipe I am impressed and didn’t know the power of strawberries before trying this recipe. If you live in higher altitude like me (New Mexico) and can’t find sorghum flour I recommend using almond or cassava (1 cup). Adding more oatmeal just makes it soft and not “cupcakey”. The frosting tastes delicious, and I suggest adding a little bit more almond to make it more stiff and leaving it overnight in the fridge before frosting the cupcakes.

Kim2 months ago
Reply
Do you want to report this comment as inappropriate?

These sound delish! Could I use honey instead of maple syrup, and would it be the same amount?

Melinda L Sanz6 months ago
Reply
Do you want to report this comment as inappropriate?

If I cannot find sorghum flour can I substitute oat flour for the sorghum flour? So I’d add 1 1/4 cup of oat flour and 3/4 cups of sorghum flour.

Amy6 months ago
Do you want to report this comment as inappropriate?

Google says oat flour is the closest substitute. You can also buy sorghum flour on Amazon.

Janet Dickhout11 months ago
Reply
Do you want to report this comment as inappropriate?

is there a substitute for sorghum flour?

Hayley5 months ago
Do you want to report this comment as inappropriate?

Can this be made as one cake instead of cupcakes?

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

Vegan Strawberry Cupcakes see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap