Strawberry Funfetti Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 c all purpose flour
  • ¾ c white whole wheat flour
  • ¾ c sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ c unsweetened almond milk or milk of choice
  • ¾ c homemade strawberry syrup (or ½ c store bought plus extra ¼ c milk)
  • ⅓ c vegetable oil or melted coconut oil (make sure all liquids are room temp if using coconut oil)
  • 2 tbsp. vanilla extract
  • 1 tbsp. vinegar, white or apple cider
  • ¼ c spinkles (jimmies)
  • Frosting of choice, I recommend chocolate
Instructions
  1. Preheat oven to 375 degrees F and prepare a cupcake tin with 12 liners.
  2. Whisk together dry ingredients (everything from all purpose flour to baking powder).
  3. In a separate bowl, combine wet ingredients (everything from milk to vanilla).
  4. Pour the wet mixture into the dry mixture and whisk until just combined. Stir in the sprinkles.
  5. Divide the batter among the 12 cupcake wells. The wells will be very full.
  6. Bake at 375 degrees F for 5 minutes. Reduce heat to 360 and bake for 5 minutes. Reduce to 350 and bake an additional 10 minutes, or until a toothpick inserted comes out clean.
  7. Let cool, frost, and serve. Top with extra sprinkles, if desired.
Notes
Cupcakes based off of the vegan cupcakes from Whipped.
This recipe makes extra tall cupcakes, which is the reasoning for increasing the temperature gradually. If you would rather, you can bake at 350 the whole time through (with the result being sort of like having a cookie on top of your cupcake) or pour into 14 cupcake liners.
Note that not all strawberry syrups are vegan -- the homemade version is or check your store bought version.
Nutrition Information
Serving size: 1 cupcake
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/04/08/strawberry-funfetti-cupcakes/