Gluten-free & vegan strawberry cupcakes with easy vegan buttercream frosting
Strawberry cupcakes are just perfection. If you want something fresh, but creamy and delicious, these cupcakes are such a great choice for you. These gluten-free & vegan strawberry cupcakes with dairy-free frosting are delicate, flavorful and so creamy.
Ingredients
- 1/2 cup gluten-free oat flour
- 1/3 cup rice flour
- 1/3 cup cassava flour
- 1/3 cup buckwheat flour
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1/2 cup brown sugar
- 1 cup soy milk + 3 tbsp
- 1 tbsp strawberry jam
- 1/4 cup melted vegan butter
Dairy-free vegan strawberry buttercream frosting
- 3/4 cup soy milk
- 4 tbsp cornstarch
- 1 cup vegan butter room temperature
- 1/2 cup powdered sugar
- 2 tbsp strawberry powder * blended freeze dried strawberries - OPTIONAL
- 3 tbsp strawberry jam
Instructions
- In a large bowl combine flours, baking powder, baking soda, and sugar. Add soy milk, jam, and melted vegan butter.
- Create a smooth batter and lastly, add chopped strawberries.
- Scoop the batter into the muffin baking pan lined with baking paper and bake them at 400F (200°C) for about 25-30 minutes.
- When the muffins are baked, let them cool down completely before decorating with the frosting.
- In a small saucepan cook soy milk with cornstarch until thick. Set it aside to cool down and put it into the fridge for at least 1 hour.
- Lastly, in a medium-sized bowl whisk vegan butter and sugar with a hand mixer. Slowly add the cornstarch mixture, strawberry powder, and strawberry jam. Whisk until everything is combined and the frosting is light and airy.
- Decorate the muffins with the strawberry frosting and a fresh slice of a strawberry. Enjoy.