Fresh Strawberry Cupcakes with Vegan Coconut Frosting

Some days I struggle between choosing to study and do homework… or bake.  Baking usually wins. Today was one of those days.

I found these adorable pink cupcakes and couldn’t resist.  The cupcakes themselves have a subtle strawberry flavor, and the frosting packs a powerful coconut punch that complements the strawberry nicely.  Cupcakes are just so cute, aren’t they? 🙂

Fresh Strawberry Cupcakes
makes 12 cupcakes

1 cup sugar
1/2 cup vegan butter substitute (I use Earth Balance)
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped strawberries

Preheat oven to 350 degrees F.

Cream vegan butter substitute and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and beat on medium speed until the strawberries break down – about 1-2 minutes. If you batter seems dry and is not like typical cake batter, then add 1-2 tablespoon of non-dairy milk, beating until incorporated.

Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until cake is set. Let cool, then frost.

Note: I would not suggest using frozen strawberries because of the high water content. If you must, make sure they are completely thawed and as dry as possible. Even the fresh strawberries have a high water content, so if yours seem very wet, blot them with a paper towel. Also, if you can get your hands on some strawberry extract, it would probably be delicious in these. You can also add some food coloring if desired to give it the bright pink look.

Recipe from How Sweet It Is

Vegan Coconut Frosting
Makes 2 cups, enough for 12 cupcakes

1/2 cup vegan butter substitute (I use Earth Balance), room temperature
1/2 cup non-hydrogenated shortening
3 cups powdered sugar
1 T vanilla
1 t coconut extract (I only had imitation flavor, it worked just fine)
1/2 cup shredded sweetened coconut + extra for garnish

Cream vegan butter substitute and shortening together until smooth and creamy. Add powdered sugar a 1/2 cup at a time, beating well after each scoop. Add vanilla and coconut extract and blend until incorporated. Fold in shredded coconut and then spread over cooled cupcakes. Roll the top of each cupcake in more coconut flakes, and garnish with fresh strawberry slices.

Recipe by me!

Pictures by Emily- check out her portfolio!