I love cupcakes! And so does my family. So when the kids had their birthdays I came up with this healthified cupcake recipe based on Vegan Cupcakes take over the World.
These cupcakes were such a hit that the adults at the birthday party were eyeing seconds (or thirds, or fourths…). I’ve even had a person that does not like sweets, ask me to make these cupcakes for their birthday! 🙂
There are a few healthy spins on this recipe:
- Can be made gluten free with your favorite gluten free flour. I like Bob’s Red Mill. Say goodbye to that sluggish feeling after you eat these cupcakes!
- The cupcake and frosting can be made completely dairy free by using dairy free milk and cream cheese.
- No refined sugar – just using stevia and raw agave for sweetness.
- Chia seeds contain omega-3s, fiber, protein and antioxidants. A perfect way to amp up your cupcakes!
These cupcakes would also be a great holiday party sweet treat. The colors are very festive and you could adapt the fillings to other holiday season flavors, such as cranberry, pumpkin, pomegranate etc. The possibilities are endless!
These vegan cupcakes are impossibly light and airy with the best vanilla flavor. Then hiding inside is a homemade strawberry chia jam filling – delish! To top it off, a cream cheese frosting with NO refined sugar. How is it possible??? Let me show you!
Adapted from Vegan Cupcakes take Over the World
- 1 lb fresh strawberries diced
- 1/4 cup raw agave nectar
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- 1 cup canned coconut milk can shaken thoroughly
- 1 teaspoon apple cider vinegar
- 1 1 ⁄4 cups gluten free flour or 3/4 cup all purpose flour and 1/2 cup white wholewheat flour
- 2 tablespoons cornstarch
- 3 ⁄4 teaspoon baking powder
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 1 ⁄3 cup canola oil or other flavorless oil
- 3 ⁄4 cup stevia and erythritol blend such as Pyure
- 2 1/4 teaspoons vanilla extract
- 8 oz Neufchâtel cream cheese or tofu cream cheese, room temperature
- 1 tbsp raw agave nectar
- 1 tsp vanilla extract
- Extra sliced strawberries for garnishing
Combine strawberries and agave in a small sauce pan.
Heat over medium-low heat and allow to boil gently till the juices are released and start to thicken, about 10 minutes.
Remove from the heat and stir in vanilla extract and chia seeds.
Allow to cool completely.
Preheat oven to 350 degrees F.
Line a 12 count muffin pan with paper liners.
Whisk together coconut milk and apple cider vinegar and allow to sit for a few minutes to curdle.
In a small bowl, mix together the coconut milk mixture, oil, stevia blend and vanilla extract.
In a large bowl, mix flour, cornstarch, baking powder, baking soda and salt.
Pour the liquid mixture into the dry ingredients and whisk together until no large lumps remain. Do not overmix.
Fill cupcake liners with batter about two-thirds of the way up.
Bake for about 18-20 minutes till a toothpick inserted into the middle of the cupcake comes out with a few small crumbs.
Transfer to a cooling rack and cool completely.
In a medium bowl, add all icing ingredients and whip with a hand held mixer till well combined and fluffy.
Assembling the cupcakes:
Gently cut a medium size circle out of the middle of the cupcake, taking care to not cut through to the bottom of the cupcake, and remove. I will call this the "lid" of the cupcake.
Fill the hole with a teaspoon of the cooled strawberry chia seed jam.
Gently place the "lid" on top of the jam.
Pipe icing on top of the cupcake, covering where the "lid" meets the cupcake top.
Garnish with a sliced strawberries, if desired.
Store in the refrigerator for up to 1 week. Allow to sit at room temperature for 5-10 minutes before serving.