Strawberry Cupcakes

Happy Valentine’s week my friends! With it being the week of all things sweet and covered in pink, I thought it would be fun to make some “healthy-ish” strawberry cupcakes!

These cupcakes were actually one of the very first vegan desserts I made about 8 years ago - and somehow my sister STILL remembered them and requested them for her birthday this year. The recipe originally came from Skinny Bitch, but I have adapted / changed it to also be gluten free.

Disclaimer: I typically don’t like cupcakes, like at all. I hate the airy texture and pure sugar taste - so don’t expect these to taste “normal.” They are much more dense and moist than your typical cupcakes, which is why I love them as much as I do!

Photo by Dwelling Table

Photo by Dwelling Table

Strawberry Cupcakes


  • 2 cups gluten free flour (I use Bob’s Red Mill)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup coconut oil

  • 1/2 cup almond milk

  • 1 cup cane sugar

  • 2 tsp pure vanilla extract

  • 1 tsp almond extract

  • 1/3 cup silken tofu

  • 1 1/4 cups chopped fresh or frozen strawberries


  1. Preheat oven to 325 degrees F. and line a 12-cup muffin pan with crimped paper liners

  2. In a large bowl, add the flour, baking powder, baking soda, coconut oil, almond milk, sugar, salt, and extracts. Stir until combined.

  3. In a food processor or blender, puree the tofu and strawberries until creamy.

  4. Add the strawberry mixture to the mixing bowl mixture and stir until well-combined.

  5. Pour the batter into the prepared muffin pan, filling each liner about 1/2 to 2/3 full.

  6. Bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

  7. Remove from oven and place on wire rack to cool completely.

Photo by Dwelling Table

Photo by Dwelling Table

Cream Cheese Frosting


  • 2 cups confectioners sugar

  • 1/8 cup Earth Balance dairy free butter

  • 1 1/2 tsp vanilla extract

  • 1 8oz container Kite Hill almond milk cream cheese


  1. Using an electric mixer, beat the sugar, the cream cheese, and the butter in a medium bowl until fluffy, 3 – 4 minutes. Add the vanilla and beat for an additional 1-2 minutes. Store in the refrigerator until ready to use.

Photo by Dwelling Table

Photo by Dwelling Table




Recipes, SweetsEmma RyanComment