Vegan Strawberry Cupcakes with Homemade Vegan Frosting

Total Time: 1 Hour and 30 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 20 Minutes | Servings: 6

Ingredients
2 cups of fresh strawberries
1/4 cup of water
1 cup of all purpose flour
1/2 cup of baking stevia
1/2 cup of unsweetened vanilla almond milk
2 oz of vegan butter
2 tsps of powdered sugar

Directions
1. Add 1 cup of fresh strawberries and 1/4 cup of water to a pot and boil for 30 minutes. Strawberries should have a syrup like texture.

2. Preheat oven to 350F and grease a muffin tin.

3. Add all purpose flour, baking stevia, almond milk and strawberry syrup to a mixing bow. Save 1 tbsp of strawberry syrup for later. Mix well.

4. Add 2-3 tbsp of mixture to muffin tins. Batter should yield 6 cupcakes. Bake for 30 minutes.

5. To make frosting, add vegan butter, 1 tbsp of strawberry mixture and 1 tsp of powder sugar to a bowl and mix well. Add in an additional tsp of powder sugar and mix well. Set aside. Note: For this recipe, I did not use a hand mixer for the frosting. If you’d like the frosting to be lighter and have a solid pink color, use a hand mixer for this process.

6. Once cupcakes have completely cooled, add 1/6 of the frosting to each cupcake. Optional: garnish with fresh strawberry slices.