Ingredients
Equipment
Method
Baking Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and beat until well combined.
- Add the pureed strawberries and vanilla extract, then beat until fluffy.
- Frost the cooled cupcakes with the strawberry buttercream.
Nutrition
Notes
Feel free to experiment by using different plant-based milks or adding chocolate chips for extra flavor in your cupcakes.
