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Healthy Vanilla Cupcakes with Strawberry Chia Jam and Cream Cheese Icing

An easy healthified vanilla cupcake with a sneaky strawberry filling. Don't forget about the luscious cream cheese icing...yum!

  Adapted from Vegan Cupcakes take Over the World

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author Renata



For the strawberry chia jam:

  • 1 lb fresh strawberries diced
  • 1/4 cup raw agave nectar
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds

For the cupcakes:

  • 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

For the cream cheese icing:

  • 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



For the strawberry chia jam:

  1. Combine strawberries and agave in a small sauce pan.
  2. Heat over medium-low heat and allow to boil gently till the juices are released and start to thicken, about 10 minutes.
  3. Remove from the heat and stir in vanilla extract and chia seeds.
  4. Allow to cool completely.

For the cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line a 12 count muffin pan with paper liners.
  3. Whisk together coconut milk and apple cider vinegar and allow to sit for a few minutes to curdle.
  4. In a small bowl, mix together the coconut milk mixture, oil, stevia blend and vanilla extract.
  5. In a large bowl, mix flour, cornstarch, baking powder, baking soda and salt.
  6. Pour the liquid mixture into the dry ingredients and whisk together until no large lumps remain. Do not overmix.
  7. Fill cupcake liners with batter about two-thirds of the way up.
  8. Bake for about 18-20 minutes till a toothpick inserted into the middle of the cupcake comes out with a few small crumbs.
  9. Transfer to a cooling rack and cool completely.

For the cream cheese icing:

  1. In a medium bowl, add all icing ingredients and whip with a hand held mixer till well combined and fluffy.
  2. Assembling the cupcakes:
  3. 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.
  4. Fill the hole with a teaspoon of the cooled strawberry chia seed jam.
  5. Gently place the "lid" on top of the jam.
  6. Pipe icing on top of the cupcake, covering where the "lid" meets the cupcake top.
  7. Garnish with a sliced strawberries, if desired.

Recipe Notes

Store in the refrigerator for up to 1 week.  Allow to sit at room temperature for 5-10 minutes before serving.