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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and positioning a 12-cup muffin tin with cupcake liners.
- Create a dry ingredient foundation by thoroughly whisking flour, baking powder, baking soda, salt, and ground cinnamon in a mixing vessel.
- 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.
- 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.
- Distribute the cupcake batter evenly among the prepared liners, filling each compartment approximately two-thirds full to allow proper rising during baking.
- 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.
- 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.
- 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.
- Whip the frosting for 3-5 minutes until achieving a light, airy texture that holds its shape when piped.
- Once cupcakes have reached room temperature, generously apply the cinnamon coconut buttercream using a piping bag or spatula.
- 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