You are here

Strawberry Cupcakes

Happy.Herbivore's picture
  Whole wheat pastry flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Fine salt 1⁄2 Teaspoon
  Applesauce 1⁄4 Teaspoon
  Raw sugar 1 Cup (16 tbs)
  Non dairy milk 1 Cup (16 tbs)
  Lemon extract/Lemon zest 1 Teaspoon
  Vanilla icing 1 (1 recipe, pg. 225)
  Strawberries 12 Ounce (fresh or frozen)

1. Preheat oven to 350˚F.
2. Grease a muffin tin or spray paper liners and set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk applesauce, sugar, non-dairy milk, and lemon extract or zest until well combined.
5. Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
6. Spoon batter into muffin cups 3⁄4 full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.
8. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices (thawed, if using frozen).

Nutritional Information (without icing ): Calories 157.8; Calories from Fat 4.5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 35.6g; Dietary Fiber 2.8g; Sugars 2.8g; Protein 2.8g

This recipe was excerpted from The Happy Herbivore. To purchase the book, visit

Recipe Summary

Every year that we lived in Florida, my parents took me to the Strawberry Festival, where I ate strawberry shortcake until I started to turn pink (so that’s a bit of an exaggeration, but I did eat a lot!). This is my cupcake version.

Rate It

Your rating: None
Average: 4.2 (2 votes)
Strawberry Cupcakes Recipe