strawberry milk cupcakes


Thank you so much for all the get well wishes, my lovelies! I’m 100% better now and I’m back to eating and talking non-stop, much to the delight/horror of those around me. I got better just in time to enjoy these new cupcakes. Last night I licked the batter, devoured heaping spoonfuls of the frosting and chucked a couple of the finished products in my mouth before the sugar crash hit me and I went down for the count in record time. This morning I woke up with pink frosting smeared across my cheek even though I washed my face before bed. How does that happen?

I never really considered myself a cupcake person, but lately I’ve been a cupcake-baking machine. You know who isn’t complaining? My husband. Yesterday evening we were jogging around Red Hook and he said, “So…cupcakes for dinner?” Yeah. Pretty much.

I wanted to make these cupcakes for Mother’s Day.

I had this brilliant idea to bake the cupcakes and then ship them in little mason jars to my mom and mom-in-law just in time for the holiday, but then I realized that I am an idiot because there is no way these babies would make it there without melting. My mom lives in Kentucky where it is currently 1 billion degrees outside with 700% humidity and I’m too lazy/cheap to figure out any sort of cold container shipping option. So I promised them that I would make them something when I see them both this summer and I made the cupcakes anyway because, well, how could I not? They’re strawberry!

Strawberry Milk Cupcakes
Makes 24 cupcakes
Printable recipe

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 cups strawberries, chopped (plus more for garnish if you want)
  • 1 1/2 cups non-dairy milk (I used soy)
  • 2 1/2 cups vegan granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cups grapeseed oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 8 ounces Tofutti Better than Cream Cheese
  • 6 cups of vegan confectioners’ sugar
  • 1 cup of Earth Balance

Have you ever made strawberry milk before? It’s so super easy and I found a great recipe on Babble. All you do is combine 1 cup of chopped strawberries, 1/2 cup of granulated sugar and 1 cup of water in a pot and boil it all for 10 minutes.

Scoop out the berries and use them for another recipe (pancakes, anyone?)

Pour the remaining liquid in a glass filled with 1 1/2 cups of milk. Now stir.

Resist the urge to drink all of it because you’re going to need it for the cake.

Court Kitty had no problem staying away from this milk.

He was pretty much horrified by the whole thing.

Preheat your oven to 350 degrees fahrenheit. To make cake, combine the all-purpose flour, 2 cups of granulated sugar, baking soda and sea salt in a large bowl. In a separate bowl, whisk together the strawberry milk, grape seed oil, lemon juice and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry and mix on low-medium speed for 1 minute, or until combined. Spoon the batter into a cupcake tin and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly.

Let the cupcakes cool before whipping up the frosting.

To make the frosting, puree 1 cup of chopped strawberries in a food processor.

If there are still small chunks in there don’t worry, that makes it even better. Combine the puree, confectioners’ sugar, Earth Balance, Tofutti Better than Cream Cheese and 1 teaspoon of vanilla extract in a bowl and mix on low-medium speed until fully combined.

Frost your cupcakes and top with more strawberries if it tickles your fancy.

Share them for Mother’s Day, celebrate the arrival of spring with these pink darlings or just pop several in your mouth and settle in with Harrison to watch Round 2 of the playoffs. He’s so excited.

40 thoughts on “strawberry milk cupcakes

  1. court kitty is not a fan of the strawberry milk.

    I’ve thought about shipping cupcakes in jars before too and worried about them getting all smushed or my non-foodie family being like why the hell did she send me icing in a jar? Weirdo.

    Harrison + cat pillow = love.

  2. Yummm. I remember drinking pre-packaged strawberry milk as a kid…but this looks infinitely better. The cupcakes even more so…

  3. thesecupcakes look beautiful as well as they sound tasty. i love strawberries but i haven’t made cupcakes from them yet… i want to try now!

    btw, your kitty is so cute :)

  4. I love everything about these cupcakes! AND … the best part of vegan baking is that you can dip into the batter without worrying about getting sick from the raw eggs. YUM!!!!!!! (And your pictures are fantastic Nikki!)

  5. Nikki,
    I am making these cupcakes right now because they look so delicious. However, I’m sitting here with an unused 8 oz. of Tofutti Better than Cream Cheese. I don’t see where this goes in the recipe. What am I missing?
    Thanks!

      • Ah! Perfect. I couldn’t wait to finish/try them, so I did just that. Thanks again for sharing this delicious recipe and lovely pictures :)

  6. hey i just made these and they are DELICIOUS. however.. i ran out to grab the ingredients and didnt see that the tofutti better than cream cheese never came up in the icing or cupcakes! :(

  7. Seriously– those are the most delicious-looking things I’ve ever seen! But… I am not much of a baker. Can’t I just pay you and you’ll overnight them to me??? Puh-leaze?

  8. Oh God the frosting looks like nothing i’ve seen before. soooo smooth and moist. amazing. times like these I wish I could jump into the screen and eat whatever’s on it.

  9. Hello Nikki!

    Just found your blog while searching vegan sloppy joe recipes, and I’m so glad I did! Not only do your recipes (I’ve already looked at about 5 pages of previous posts!) look delicious, you’re writing is entertaining, witty, and comedic. I’m bookmarking your blog and pledging to whip up macaroni and cheese pizza, brown sugar bars, and these cupcakes asap!!! btw, love that you made a natural strawberry milk! I’ve missed it so since relinquishing the Hershey’s chemical poison I used to love! Thank you!

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  12. I too, love your blog and recipes. Thank-you for your work on our behalf. I have two questions regarding the Strawberry Cupcakes.

    1) about how much liquid should I have when I combine the strawberry juice with the milk. I am concerned that I might do something wrong and have more liquid than I need and end up with mussy cupcakes.

    2) could I add some of the cooked strawberries, if I drain them well to the batter? Or maybe it would be better to add them to the frosting.

    Thank-you again,
    Suzie

    • Hi Suzie! You should have around 2 cups (or a little less) of juice/milk total when combined. It will reduce quite a bit as it heats up. And you can definitely bake some of the strawberries into the batter. I remember reading on The Kitchn that they can also be used to top pancakes or in yogurt.

  13. Hello Alison! I just came across your strawberry milk cupcake recipe and I can’t wait to try this for my neice’s b-day. I do not have grape seed oil. Wold coconut or canola oil work well?

    Thanks! Can’t wait to try this out tomorrow! :)

    • Hi Maria! You should be able to sub vegetable oil or canola oil. I haven’t used coconut oil so I’m afraid to answer regarding that one. You can also try subbing the oil with plain or vanilla soy or coconut yogurt.

      PS – my name is Nikki but that’s okay. Allison is a very nice name :)

  14. I made this into a bundt cake a few weeks ago. It didn’t have a strong strawberry flavor but it was really good. Everyone liked it. I made the strawberry milk last week just so I can drink it and make vegan strawberry ice cream. I replaced the plain soy milk with the strawberry soy milk. Delicious!

  15. Hi Nikki,
    I want to make this, but 24 cupcakes is too many, do you think I can just cut the recipe in half and it will come out the same? thanks!

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