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Plant-Based Strawberries and Cream Cupcakes

This recipe features fluffy cupcakes made with plant-based ingredients, topped with a smooth, whipped coconut cream and fresh strawberries that have been enhanced with balsamic vinegar. The final dessert has a light, airy texture with vibrant berry topping, showcasing a harmonious balance of sweetness and tanginess, all in a visually appealing presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: French, vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup plant-based milk unsweetened
  • 1/2 cup coconut sugar or other plant-based sugar
  • 1/4 cup vegetable oil neutral oil like canola or coconut
  • 1 1/2 teaspoons baking powder
  • 1 pint fresh strawberries strawberries hulled and sliced
  • 1 can (13.5 oz) coconut milk full-fat coconut milk chilled overnight
  • 2 tablespoons powdered sugar optional, for sweetness

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake tins
  • Piping bag or spoon
  • Large spoon or spatula

Method
 

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper cupcake liners.
  2. In a large mixing bowl, whisk together the sifted flour, coconut sugar, and baking powder until well combined and aerated.
  3. Add the plant-based milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until the batter is smooth and slightly fluffy.
  4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
  6. While the cupcakes cool, prepare the strawberries by slicing them and placing them in a bowl.
  7. Drizzle the balsamic vinegar over the strawberries and gently toss to coat. Let sit for 10-15 minutes to allow the flavors to meld.
  8. Chill the chilled canned coconut milk in the fridge for at least 4 hours or overnight to ensure the cream separates from the liquid.
  9. Open the chilled coconut milk and scoop out the thick coconut cream into a mixing bowl. Beat with a whisk or electric mixer until smooth and fluffy.
  10. Add powdered sugar to the coconut cream and continue to whip until stiff peaks form, resulting in a light, whipped coconut topping.
  11. Spoon or pipe the whipped coconut cream generously onto each cooled cupcake, creating a smooth or ruffled top.
  12. Top each cupcake with the balsamic-coated strawberries, arranging them attractively for a vibrant finishing touch.
  13. Serve immediately and enjoy the fresh, tangy, and creamy flavor combination, perfect for a bright, plant-based dessert.

Notes

Ensure the coconut milk is thoroughly chilled for the best whipped consistency. You can store leftover cupcakes in the fridge for up to one day, but best enjoyed fresh.