These cupcakes are special for three reasons:
1. They contain both fruit and vegetables.
2. They’re hot pink.
3. They require just 1 bowl to make!
Let’s do this!
These cupcakes – aren’t they just the prettiest?
They are super moist and include both beet purée and strawberries for a fresh, nutritious (and colorful) touch. Plus, they come together in less than 1 hour and only require 1 bowl (in true minimalist style)!
And that frosting gets it gorgeous hue thanks to a little beet purée infusion. Major swoon!
We hope you LOVE these cupcakes! They’re:
Quick & easy
& Super delicious
These would make the perfect cupcakes to celebrate summer produce! Strawberries and beets are an odd match made in heaven, and help create a seriously fluffy, moist cupcake. Plus, that color!
If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Happy baking, friends!
Vegan Beet Strawberry Cupcakes
- 1 cup coconut milk beverage (or sub light coconut milk canned or almond milk)
- 1 tsp white vinegar
- 1/2 cup raw sugar (or granulated)
- 1/4 cup melted coconut or avocado oil
- 1/4 cup beet purée (roasting instructions here // add a little lemon or orange juice when puréeing to achieve a smoother consistency)
- 2 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose or whole-wheat pastry flour
- ¾ tsp baking soda
- ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped, fresh strawberries (or slightly thawed frozen berries)
Vegan “Buttercream” Frosting
- 1/2 cup non-dairy butter (such as Earth Balance // 1 stick equals 1/2 cup)
- 2 – 2 1/2 cups powdered sugar
- 1 Tbsp beet purée (optional // mainly for color)
- 1/2 tsp vanilla extract
- 1 splash coconut or almond milk
- Preheat oven to 350 degrees F (176 C) and line a muffin tin with paper or parchment liners.
- Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
- Next, carefully add flour, baking soda, baking powder, and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain. Then fold in strawberries.
- Carefully scoop batter into the cupcake holders, filling 3/4 way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. (I chilled mine in the fridge).
- Rinse your mixing bowl out while the cupcakes are chilling and make the buttercream frosting.
- Beat butter until fluffy. Then add powdered sugar in 1/2 cup increments until desired thickness is achieved. Add in vanilla and beet purée until desired color is achieved, and a splash of almond or coconut milk. If it becomes too thick, compensate with milk or beet purée. If it becomes too thin, add more powdered sugar.
- Frost cupcakes as soon as they’re cooled. I had leftover frosting.
- Store in an airtight container to keep fresh for several days.