Dreamy Vegan Strawberry Horchata Cupcakes Recipe for Spring

Sweet summer memories dance with a delightful vegan strawberry horchata cupcake that captures pure happiness.

Creamy rice milk blends perfectly with fragrant cinnamon and ripe berries.

Soft, pillowy textures melt on your tongue with each incredible bite.

Magical Mexican-inspired flavors swirl through delicate cake layers that surprise and delight.

Delectable ingredients merge into a celebration of plant-based baking magic.

Nobody expects such incredible complexity from these gorgeous little treats.

Come savor a cupcake that promises pure culinary joy.

Vegan Cupcakes With Strawberry Horchata Flavor

• Celebrate Unique Flavor Fusion: Combine traditional horchata's warmth with vibrant strawberry sweetness in a single delightful cupcake that surprises taste buds.
• Quick Vegan Delight: Whip up these cupcakes in under an hour, perfect for spontaneous baking adventures without complex techniques or hard-to-find ingredients.
• Customizable Crowd-Pleaser: Easily adapt recipe for different dietary needs while maintaining incredible taste, making it ideal for gatherings with varied preferences.
• Sensory Comfort Experience: Enjoy the cozy cinnamon undertones and fresh strawberry notes that create a comforting, nostalgic dessert everyone will adore.

Vegan Strawberry Horchata Cupcakes Ingredient Guide

• All-Purpose Flour: Base for light and fluffy cupcake structure.
• Baking Powder, Baking Soda: Helps cupcakes rise and become tender.
• Salt: Enhances overall flavor balance.
• Ground Cinnamon: Adds warm, aromatic flavor complementing horchata style.

• Coconut Sugar: Natural sweetener with subtle caramel notes.
• Vegetable Oil: Provides moisture and softness to cupcakes.
• Almond Milk: Dairy-free liquid that keeps cupcakes tender.
• Vanilla Extract: Adds depth and classic baking flavor.
• Fresh Strawberries: Natural sweetness and vibrant color for cupcake base.

• Softened Coconut Oil: Creamy base for vegan buttercream.
• Powdered Sugar: Provides sweetness and smooth frosting texture.
• Ground Cinnamon: Adds warm spice to frosting.
• Almond Milk: Helps achieve desired frosting consistency.
• Vanilla Extract: Enhances overall frosting flavor.

• Fresh Strawberry Slices: Beautiful and tasty topping for finishing cupcakes.

Baking Vegan Strawberry Horchata Cupcakes

Step 1: Warm Up the Oven

Preheat the oven to a cozy 350°F.

Grab your muffin tin and line it with cute cupcake papers, creating a perfect home for your delicious treats.

Step 2: Combine Dry Ingredients

Grab a mixing bowl and whisk together the flour, baking powder, baking soda, salt, and cinnamon.

This magical blend will give your cupcakes a dreamy texture and warm aroma.

Step 3: Whip Up Wet Ingredients

• Coconut sugar
• Oil
• Almond milk
• Vanilla extract

Stir until everything looks smooth and inviting.

Fold in the pureed strawberries, adding a burst of vibrant color and fruity goodness.

Step 4: Create the Batter

Slowly add the dry ingredients to the wet mixture.

Gently stir until just combined – don’t overmix!

You want your cupcakes to be light and fluffy.

Step 5: Bake to Perfection

Pour the batter into the cupcake liners, filling each about two-thirds full.

Slide the tin into the preheated oven and bake for 18-22 minutes.

Your cupcakes are ready when a toothpick comes out clean.

Step 6: Cool Down

Let the cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Craft the Frosting

Beat the softened coconut oil until it becomes creamy and dreamy.

• Powdered sugar
• Cinnamon
• Almond milk
• Vanilla extract

Whip for 3-5 minutes until the frosting becomes light and fluffy.

Step 8: Decorate and Delight

Once the cupcakes are totally cool, spread the cinnamon coconut buttercream on top.

Crown each cupcake with fresh strawberry slices for a stunning finish.

Cupcake Tips for a Vegan Horchata Strawberry Hit

• Swap all-purpose flour with gluten-free blend for those with wheat sensitivities, ensuring everyone can enjoy these delightful cupcakes.
• Toss fresh strawberry puree with a little flour to help distribute evenly throughout the batter and prevent settling at the bottom.
• Refrigerate frosting for 10-15 minutes before piping to achieve a more stable, smoother texture that holds decorative swirls perfectly.
• Toast ground cinnamon briefly in a dry pan before adding to recipe to release deeper, more complex aromatic notes and intensify overall taste.
• Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without compromising texture.

Chill Vegan Strawberry Horchata Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent frosting from sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds, or let sit at room temperature for 15-20 minutes before serving to restore soft texture.
• Keep cupcakes away from direct sunlight and heat sources to preserve their moisture and flavor.

Vegan Strawberry Horchata Cupcakes Dessert Combos

• Pair Creamy Horchata Latte: Complement the cupcakes with a warm, spiced horchata latte made with almond milk and a touch of cinnamon, echoing the cupcake's flavor profile.
• Serve Chilled Strawberry Agua Fresca: Balance the richness of the cupcake with a refreshing, light strawberry agua fresca that highlights the fruit's natural sweetness.
• Enhance with Toasted Almond Biscotti: Add a crunchy almond biscotti on the side to provide a textural contrast and reinforce the nutty undertones of the dessert.
• Recommend Mexican Hot Chocolate: Offer a small cup of traditional Mexican hot chocolate with its rich, spicy notes to create a harmonious flavor experience.

Strawberry Horchata Cupcakes in Vegan Forms

• Gluten-Free Horchata Cupcakes: Replace wheat flour with a gluten-free blend using rice flour, almond flour, and potato starch for a celiac-friendly version.
• Nut-Free Adaptation: Swap almond milk with oat milk or soy milk to eliminate nut allergens while maintaining moisture and flavor.
• Low-Sugar Option: Substitute coconut sugar with monk fruit sweetener or stevia to reduce overall sugar content for diabetic-friendly cupcakes.
• Tropical Strawberry Remix: Add shredded coconut to the batter and garnish with toasted coconut flakes for a Caribbean-inspired flavor profile.

FAQs

• Are these cupcakes gluten-free?

No, the recipe uses regular flour. For a gluten-free version, you can substitute with a gluten-free all-purpose flour blend.

• Can I replace almond milk with another non-dairy milk?

Yes, you can use soy, oat, or coconut milk as alternatives. Each will slightly change the flavor profile.

• How do I know if the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake. If it comes out clean with no wet batter, the cupcakes are done. The edges should also be slightly golden.

• Is there a way to make the frosting less sweet?

Reduce the powdered sugar gradually and taste as you mix. You can also add a pinch of salt to balance the sweetness.

Ultimate Vegan Strawberry Horchata Cupcakes Recipe

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4.5 from 8 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Delightful Vegan Strawberry Horchata Cupcakes blend Mexican culinary traditions with plant-based baking magic. Sweet strawberry notes and creamy horchata inspire you to savor each tender, delicious bite of this innovative dessert.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1/2 cup coconut sugar
• 1/2 cup fresh strawberries, pureed
• 1/2 cup unsweetened almond milk

Dry Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Wet and Additional Ingredients:

• 1/4 cup vegetable or coconut oil
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 1/2 cup coconut oil, softened
• 2 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon almond milk
• 1 teaspoon vanilla extract
• Fresh strawberry slices for garnish

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and positioning a 12-cup muffin tin with cupcake liners.
2. Create a dry ingredient foundation by thoroughly whisking flour, baking powder, baking soda, salt, and ground cinnamon in a mixing vessel.
3. Develop the liquid component by blending coconut sugar, vegetable oil, almond milk, and vanilla extract into a harmonious mixture, then gently fold in pureed strawberries until fully integrated.
4. Merge the dry and wet ingredients by gradually incorporating the flour mixture into the strawberry liquid, stirring minimally to prevent over-mixing, ensuring a smooth and consistent batter.
5. Distribute the cupcake batter evenly among the prepared liners, filling each compartment approximately two-thirds full to allow proper rising during baking.
6. Transfer the muffin tin to the preheated oven and bake for 18-22 minutes, monitoring for a clean toothpick test and a golden, springy surface.
7. Allow cupcakes to rest in the tin for 5 minutes, then carefully transfer to a wire cooling rack to prevent further cooking and promote complete cooling.
8. Craft the cinnamon coconut buttercream by whipping softened coconut oil until creamy and smooth, then gradually introducing powdered sugar, ground cinnamon, almond milk, and vanilla extract.
9. Whip the frosting for 3-5 minutes until achieving a light, airy texture that holds its shape when piped.
10. Once cupcakes have reached room temperature, generously apply the cinnamon coconut buttercream using a piping bag or spatula.
11. Garnish each cupcake with delicate, thinly sliced fresh strawberries for a vibrant and elegant finishing touch.

Notes

• Swap almond milk with any plant-based milk like oat or soy for varied flavor profiles and dietary needs.
• Use room temperature ingredients to ensure smoother batter and more even baking texture.
• Pulse fresh strawberries in a blender for more consistent puree and intense fruity flavor.
• For extra moisture, add a tablespoon of applesauce or mashed banana to the wet ingredients.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 12
• Calories: 240
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg