Strawberry Filled Cupcakes

Strawberry Filled Cupcakes

Strawberry Filled CupcakesCupcakes make for great portion control. Each cupcake is literally a small serving of cake, which can come in handy for those of us who tend to slice ourselves a larger piece of cake than we should. These strawberry filled cupcakes are made without eggs or dairy and can very easily be made vegan if so desired. Filled with Strawberry jam, each cupcake has a surprise in its center!

Strawberry Filled Cupcakes

Makes 12 Cupcakes


  • 1 ¾ cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup Almond milk
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut oil, softened
  • ½ cup all natural strawberry jam

Frosting Ingredients:

  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ cup fresh strawberries, chopped small


  1. Preheat oven to 350 degrees. Line a Muffin tin with liners.
  2. Place milk and vinegar together in a small bowl. Set aside for 5 minutes to “curdle”. This will be the buttermilk.
  3. In a large bowl, whisk together the flour, sugar, baking soda and sea salt. Add the milk mixture, vanilla and coconut oil. Mix until no lumps remain.
  4. Distribute batter evenly amongst cupcake liners. Fill each liner roughly ½-3/4 way full. Bake for 20 minutes or until toothpick comes out clean.
  5. While cupcakes are baking, cream together the frosting ingredients. You don’t want the strawberries to be too chunky in the frosting, so mix well so that the berries break down. Set aside.
  6. Once cupcakes have cooled to the touch, cut out a small hole in the top. Fill each hole with 1-2 teaspoons of strawberry jam. Place tops back on the cupcakes and frost.


Use a vegan butter replacement in the frosting if you want these cupcakes to be 100% vegan.

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