Friday, May 20, 2016

Strawberry Shortcake Cupcakes

These cupcakes are too good to be true. Get yourself some fresh strawberries to top these. I got the original recipe from Happy Herbivore Meal Mentor. They were enjoyed by everybody in the house.

2 cups whole-wheat pastry flour
1 tsp baking powder
½-tsp baking soda
½-tsp fine salt
¼-cup applesauce
1 cup raw sugar
1 cup almond milk
1 tsp lemon extract
sliced strawberries

1 cup powdered sugar
1 tbsp almond milk
1 tsp vanilla extract
red food coloring


  1. Preheat oven to 350F. 
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. 
  3. In a large bowl, whisk applesauce, raw sugar, almond milk, and lemon extract until well combined. 
  4. Pour dry mixture into wet mixture in 3 to 4 batches, stirring until just combined. 
  5. Bake in lined muffin cups for 15-25 minutes or until a toothpick inserted in the center comes out clean. 


  1. Whisk powdered sugar, almond milk, vanilla extract, and a drop of red food coloring in a small bowl, adding more sugar to thicken or more milk to thin it out. 
  2. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices. 


  • Makes 12

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