Strawberry Pistachio Cupcakes

Name: Strawberry Pistachio Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Ingredients: 1 pint of strawberries, washed and hulled; 1 (5.3 oz) container of yogurt (I used Oatly); 2 teaspoon vanilla extract; 2 Tablespoons chia seeds; 1 Tablespoon apple cider vinegar; 1 cup lightly salted pistachios; 1 cup pastry flour; 1 teaspoon baking soda; 1/2 cup monkfruit (sugar); 1 (8oz) package of cream cheese; 2 Tablespoons honey

by Ann - Can’t Beet Plants

18 Cupcakes

30 min

I love trying to come up with recipes that are simple and yet have lots of flavor.

The problem in vegan baking is always what to use as an egg substitute. The answer is: it depends on what you want the egg to do. Is it there to moisten, leaven, bind, or a combination of two or three?

I know some people always use chia or flax seeds, others stick with fruit purée, and still others use aquafaba.

Personally, I like to mix it up and try different things depending on what else is in the recipe.

In this recipe, I’ve gone with fruit purée and chia seeds, but made it super easy to put them together,,

The combination of the purée and chia seeds make these muffins very moist.

A 2-ingredient frosting makes these super easy and fast to make!

Choose the ripest berries for the best flavor!

Strawberry Pistachio Cupcakes

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Recipe details

Yield 18 Cupcakes
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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% Daily value

Ingredients

Cupcakes

1 pint of strawberries, washed and hulled
1 (5.3 oz) container of yogurt (I used Oatly)
2 teaspoon vanilla extract
2 Tablespoons chia seeds
1 Tablespoon apple cider vinegar
1 cup lightly salted pistachios
1 cup pastry flour
1 teaspoon baking soda
1/2 cup monkfruit (sugar)

Frosting

1 (8oz) package of cream cheese
2 Tablespoons honey

Instructions

For the cupcakes

Preheat the oven to 350.
In a blender, combine the strawberries, yogurt, extract, chia seeds and vinegar and puree till smooth. Allow to sit for 10-15 minutes for chia seeds to absorb the liquid and become thick.
In a blender or nut grinder, grind the pistachios into fine crumbs.
In a medium bowl, whisk the flour, pistachios, baking soda and monkfruit. When the strawberry mixture has thickened, add it to the flour mixture and stir to combine.
Scoop the batter into lined muffin cups (I use an ice cream scoop to make sure all are the same size). Bake for 20-25 minutes, till a toothpick inserted into the center comes out clean. Remove from oven and cool.

For the icing

In a small bowl, combine the cream cheese and honey.
When the cupcakes are cooled, spread or pipe the frosting on top.
store in the refrigerator.

Strawberry Pistachio Cupcakes

Strawberry Pistachio Cupcakes

Recipe details

Ingredients

Cupcakes

Frosting

Instructions

For the cupcakes

For the icing

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Strawberry Pistachio Cupcakes

Strawberry Pistachio Cupcakes

Recipe details

Ingredients

Cupcakes

Frosting

Instructions

For the cupcakes

For the icing

Popular Recipe Book

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