These Vegan Pink Cupcakes are soft, fluffy, sweet and colourful! Topped with creamy vegan frosting, these pretty pink cupcakes are perfect for birthday parties or any special occasion! They are also easy to make- just blend all ingredients, bake and enjoy!
Ingredients
- Spelt Flour– Spelt is an ancient grain flour that is closely related to wheat but has a nuttier, slightly sweeter flavour. Spelt contains gluten, but it’s thought to be easier to digest than regular wheat flour. I like cooking with spelt flour but you can easily substitute for all-purpose flour, or a gluten-free flour if you’re looking for a gluten-free version.
- Monk fruit sugar– Monk fruit is a natural sweetener made from the extract of the monk fruit, a small green fruit native to Southeast Asia. It can be used as low-glycemic sweetener replacing traditional sugar. This is the first time I used monk fruit sugar in recipes and I was pleasantly surprised- the cupcakes came out sweet but not too sweet! If you don’t have Monkfruit sugar you use regular sugar or coconut sugar instead.
- Baking powder and baking soda– These raising agents help the cupcakes rise and become light and fluffy!
- Pink Pitaya powder– In this recipe, I used Pink Pitaya powder to give the cupcakes their gorgeous pink colour.
- Fresh strawberries– Fresh strawberries are pureed and added to the batter for extra flavour and moisture. You can use frozen strawberries if you don’t have fresh, but make sure they are thawed and blended properly. I pureed my strawberries by chopping off the heads, washing them and addind them in blender with a small amount of water
- Apple cider vinegar– This reacts with the baking soda and baking powder to help the cupcakes rise and create a light texture. You can substitute with lemon juice if you don’t have this.
- Vegetable oil– Oil keeps the cupcakes moist. Use a mild-flavored oil like vegetable or sunflower oil
- Plant-based milk– I use my homemade nut milk but you can substitute with soy, oat, or almond milk
- Vanilla extract– Vanilla adds a warm, fragrant note to the cupcakes.
To decorate the cupcakes, use a piping bag fitted with a star tip, fill the bag with vegan buttercream frosting and pipe a large swirl, starting from the outer edge and working your way into the centre. Add sprinkles or small decorations- get creative!
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Ingredients
For Cupcakes:
- 2 cups Spelt flour
- 3 tsps Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- ½ cup Monkfruit sugar
- 1 teaspoon Pink pitaya powder
- ½ cup vegetable oil
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 cup strawberries, pureed
For Pink Frosting:
- ½ cup vegan butter (room temperature)
- 2 cups icing sugar
- 2-3 tablespoon any plant-based milk
- 1 teaspoon vanilla extract
- 1-2 teaspoon pink pitaya powder
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.
- Add all ingredients for cupcakes in food processor. Blend well, until batter is smooth.
- Use a large spoon or ice-cream scoop to divide the batter between your cupcake liners (around two-thirds full).
- Bake the cupcakes for 15-20 minutes or until you can insert a toothpick into one of the cakes and it comes out clean. Take care to not overcook.
- Remove from oven and transfer them to a plate or cooling rack.
- While the cupcakes are cooling, make the frosting by mixing together the vegan butter, icing sugar, milk, vanilla extract and pink pitaya powder in a mixing bowl or food processor. If you want an extra vibrant pink colour, add more pink pitaya powder.
- Once the cupcakes have completely cooled, use a piping bag or a spatula to frost each cake with the pink vegan buttercream. Top with other decorations such as sprinkles, edible flowers, or edible glitter!
Video
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