Cinnamon Cupcakes with Strawberry Frosting - Bravabod
Recipes

Cinnamon Cupcakes with Strawberry Frosting

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35" plus chill time

Super fluffy cinnamon cupcakes topped with a sweet strawberry buttercream frosting. It's like those baking mixes from childhood, but 100 times better. No eggs or dairy needed. Take a bite, you won't be sorry. For a more frosting made without refined sugar, check out the Paleo recipe's frosting details using coconut yogurt.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 5 days refrigerated


Shopping List
    Cupcakes
  • 1 3/4 cups all-purpose flour (I used gluten-free)
  • 1 cup non-dairy milk
  • 3/4 cup cane or coconut sugar
  • 1/4 cup applesauce
  • 1/4 cup grapeseed oil (or another neutral-flavored oil)
  • 1 tablespoon sustainable red palm oil (Note 1)
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt Strawberry Buttercream Frosting
  • 5 cups powdered sugar
  • 1/2 cup freeze-dried strawberries (Note 2)
  • 5 tablespoons vegan butter, softened
  • 5 tablespoons palm shortening
  • 4 fresh strawberries, chopped
  • 1 tablespoon vanilla extract
  • 1 tablespoon non-dairy milk (potentially more, to taste)

Instructions
  1. Step 1: Preheat the oven to 350°F. Line a cupcake tray with liners.
  2. Step 2: Combine the flour, sugar, baking powder, cinnamon, and salt in one bowl. Then combine all the milk, oils, vanilla, and applesauce in another bowl. If the oil begins to harden on contact with the other ingredients, warm it slightly up in a microwave or saucepan (it probably means your milk or applesauce were very cold).
  3. Step 3: Combine the wet ingredients with the dry and mix just until no lumps remain. Pour the batter carefully into the liners, filling them about 3/4 of the way to the top. I use a small measuring cup to help prevent spilling.
  4. Step 4: Bake the cupcakes for 20 to 22 minutes, or until golden and spongey to the touch. If a toothpick inserted into the center doesn’t come out clean, put them back in for a few more minutes.
  5. Step 5: Move the cooked cupcakes to a cooling rack. Once cool enough to handle, remove them gently from the pan and continue to cool.
  6. Step 6: To make the frosting, crush the freeze-dried berries with a mortar and pestle until crushed and powdery. You could also use a resealable bag and crush it with your hands or a rolling pin.
  7. Step 7: Add all of the frosting ingredients, including the crushed freeze-dried berries, to a stand mixer (or use a large mixing bowl and a hand mixer). Blend on low for 30 seconds.
  8. Step 8: Once the ingredients have combined, slowly increase the speed of the mixer to high. Blend for about one minute. It should be bright pink in color and quite thick. The fresh strawberries should be flecked throughout. To thin the consistency (if needed) add a little more milk, or add more powdered sugar. Add any additional liquid only by the spoonful, as a large amount can quickly ruin the consistency and make it too wet to pipe onto the cupcakes.
  9. Step 9: Once the cupcakes have completely cooled, pipe the frosting onto the cupcake bases. You can use a piping bag with a tip, a makeshift parchment paper bag, or just smear it with a small knife for a more rustic look. Decorate with any leftover strawberry slices. Any leftover frosting can be refrigerated or frozen.
  10. Serve: Take a bite and enjoy. If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting. You can quickly pop them in the microwave to soften (very quickly, so as not to melt the frosting), or leave them at room temperature for an hour or so.

Recipe Notes

Note 1: The red palm oil helps give these cupcakes a golden color, without eggs. You could replace the palm oil with an equal amount of melted coconut oil, vegan butter, or grapeseed oil.

Note 2: The freeze-dried strawberries really help boost the color and berry flavor here. You can choose to omit it, but you will probably need to increase the fresh strawberry amount slightly.

Nutrition

Super fluffy cinnamon cupcakes topped with a sweet strawberry frosting. Rather than use powdered sugar, the frosting here is made from a blend of thick coconut yogurt and freeze-dried berries. It's like those baking mixes from childhood, but 100 times better. No grains or dairy needed. Take a bite, you won't be sorry. For a more traditional buttercream frosting that can be piped, check out the Plant-Based recipe's frosting details and substitute with powdered coconut sugar.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 5 days refrigerated


Shopping List
    Cupcakes
  • 1 1/2 cups almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 1/4 cup non-dairy milk
  • 4 large eggs, whisked
  • 2 tablespoons applesauce
  • 2 tablespoons grapeseed oil
  • 1 tablespoon cinnamon (cut in half for less cinnamon flavor)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon apple cider vinegar or lemon juice
  • 1/8 teaspoon salt Strawberry Frosting
  • 2 cups pure coconut yogurt (I use COYO)
  • 20 grams freeze-dried strawberries (Note 2)
  • 1 tablespoon maple syrup or powdered sugar (add more as desired)
  • 1 teaspoon vanilla extract (optional)
  • sliced strawberries, for topping

Instructions
  1. Step 1: Preheat the oven to 350°F. Line a cupcake tray with liners.
  2. Step 2: Stir together the milk and apple vinegar in a small bowl. Let sit for 5 to 10 minutes to curdle.
  3. Step 3: Stir together the almond flour, sugar, coconut flour, cinnamon, baking soda, and salt in a large mixing bowl. Next, add the remaining eggs, applesauce, oil, and vanilla. Pour in the curdled milk mixture and combine the wet ingredients with the dry. Mix just until no lumps remain. Pour the batter carefully into the liners, filling them about 3/4 of the way to the top.
  4. Step 4: Bake the cupcakes for 22 to 25 minutes, or until golden and spongey to the touch. If a toothpick inserted into the center doesn’t come out clean, put them back in for a few more minutes.
  5. Step 5: Move the cooked cupcakes to a cooling rack. Once cool enough to handle, remove them gently from the pan and continue to cool.
  6. Step 6: To make the frosting, crush the freeze-dried berries with a mortar and pestle until crushed and powdery. You could also use a resealable bag and crush it with your hands or a rolling pin.
  7. Step 7: Next, whip the coconut yogurt until it's thick and fluffier, about 5 minutes. Use a hand mixer or do this by hand. Add the crushed berries, maple syrup, and vanilla. Stir to combine thoroughly.
  8. Step 8: Taste the frosting and adjust as needed. Keep in mind that the brand of yogurt used will affect the consistency and flavor here. Avoid adding too much maple syrup, or the frosting could get too runny. Place the prepared frosting in the refrigerator to firm, at least 30 minutes.
  9. Step 9: Once the cupcakes have completely cooled, spread the frosting onto the cupcake bases. You can use a piping bag with a tip, a makeshift parchment paper bag, or just smear it with the back of a spoon. Decorate with optional strawberry slices before serving. Leftover frosting can be refrigerated.
  10. Serve: Take a bite and enjoy. If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting. You can quickly pop them in the microwave to soften (very quickly, so as not to melt the frosting), or leave them at room temperature for an hour or so.

Recipe Notes

Note 1: The freeze-dried strawberries boost the color and berry flavor here. However, you could also omit it and simply add a thinly sliced strawberry on top of the frosting before serving. As reference, 20 grams is equal to about 1 small handful(s).

Note 2: If you can't find a thick pure coconut yogurt, try substituting with full fat coconut milk. To do so, chill 1 (13.5 ounce) can of full-fat coconut milk overnight in the refrigerator. Then, scoop out only the hard coconut cream that rises to the top. Do not include the liquid. Place the cream in a chilled bowl (place in refrigerator for 20 minutes before using). Whip the coconut cream with a hand mixer until it is light and fluffy, about 1 to 2 minutes. Stir in the freeze-dried berries, syrup, and vanilla. Then proceed with Step 9.

Nutrition

Super fluffy cinnamon cupcakes topped with a sweet strawberry frosting. Rather than use powdered sugar, the frosting here is made from a blend of thick coconut yogurt and freeze-dried berries. It's like those baking mixes from childhood, but 100 times better. No grains or dairy needed. Take a bite, you won't be sorry. For a more traditional buttercream frosting that can be piped, check out the Plant-Based recipe's frosting details and substitute with powdered low-carb sweetener.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 5 days refrigerated


Shopping List
    Cupcakes
  • 1 1/2 cups almond flour
  • 1/2 cup granulated low-carb sweetener (1:1 sugar substitute)
  • 1/4 cup coconut flour
  • 1/4 cup milk (I use non-dairy)
  • 4 large eggs, whisked
  • 1/4 cup grapeseed oil
  • 1 tablespoon cinnamon (cut in half for less cinnamon flavor)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt Strawberry Frosting
  • 2 cups pure coconut yogurt (I use COYO)
  • 20 grams freeze-dried strawberries (Note 2)
  • 1 tablespoon low-carb maple sweetener
  • 1 vanilla bean pod, scraped (optional)
  • sliced strawberries (optional, for topping)

Instructions
  1. Step 1: Preheat the oven to 350°F. Line a cupcake tray with liners.
  2. Step 2: Stir together the almond flour, sugar, coconut flour, cinnamon, baking powder, and salt in a large mixing bowl. Next, add the remaining eggs, oil, and vanilla. Mix just until no lumps remain. Pour the batter carefully into the liners, filling them about 3/4 of the way to the top.
  3. Step 3: Bake the cupcakes for 22 to 25 minutes, or until golden and spongey to the touch. If a toothpick inserted into the center doesn’t come out clean, put them back in for a few more minutes.
  4. Step 4: Move the cooked cupcakes to a cooling rack. Once cool enough to handle, remove them gently from the pan and continue to cool.
  5. Step 5: To make the frosting, crush the freeze-dried berries with a mortar and pestle until crushed and powdery. You could also use a resealable bag and crush it with your hands or a rolling pin.
  6. Step 6: Next, whip the coconut yogurt until it's thick and fluffier, about 5 minutes. Use a hand mixer or do this by hand. Add the crushed berries, maple syrup, and vanilla. Stir to combine thoroughly.
  7. Step 7: Taste the frosting and adjust as needed. Keep in mind that the brand of yogurt used will affect the consistency and flavor here. Avoid adding too much maple syrup, or the frosting could get too runny. Place the prepared frosting in the refrigerator to firm, at least 30 minutes.
  8. Step 8: Once the cupcakes have completely cooled, spread the frosting onto the cupcake bases. You can use a piping bag with a tip, a makeshift parchment paper bag, or just smear it with the back of a spoon. Decorate with optional strawberry slices before serving. Leftover frosting can be refrigerated.
  9. Serve: Take a bite and enjoy. If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting. You can quickly pop them in the microwave to soften (very quickly, so as not to melt the frosting), or leave them at room temperature for an hour or so.

Recipe Notes

Note 1: The freeze-dried strawberries boost the color and berry flavor here. However, you could also omit it and simply add a thinly sliced strawberry on top of the frosting before serving. As reference, 20 grams is equal to about 1 small handful(s).

Note 2: If you can't find a thick pure coconut yogurt, try substituting with full fat coconut milk. To do so, chill 1 (13.5 ounce) can of full-fat coconut milk overnight in the refrigerator. Then, scoop out only the hard coconut cream that rises to the top. Do not include the liquid. Place the cream in a chilled bowl (place in refrigerator for 20 minutes before using). Whip the coconut cream with a hand mixer until it is light and fluffy, about 1 to 2 minutes. Stir in the freeze-dried berries, syrup, and vanilla. Then proceed with Step 9.

Nutrition

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Cinnamon Cupcakes with Strawberry Frosting

PT35M 1 3/4 cups all-purpose flour (I used gluten-free) 1 cup non-dairy milk 3/4 cup cane or coconut sugar 1/4 cup applesauce 1/4 cup grapeseed oil (or another neutral-flavored oil) 1 tablespoon sustainable red palm oil (Note 1) 1 tablespoon cinnamon 1 tablespoon baking powder 2 teaspoons vanilla extract 1/4 teaspoon salt 5 cups powdered sugar 1/2 cup freeze-dried strawberries (Note 2) 5 tablespoons vegan butter, softened 5 tablespoons palm shortening 4 fresh strawberries, chopped 1 tablespoon vanilla extract 1 tablespoon non-dairy milk (potentially more, to taste) Gluten Free Paleo Vegan Low-Carb 12 Servings Ingredients:

12 Cupcakes

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