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berry filled vegan cupcakes

Berry Filled Vanilla Cupcakes


  • Author: Nicole Dawson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 14 cupcakes 1x

Description

Pure deliciousness in every bite of these, moist and tender, Berry Filled Vanilla Cupcakes topped with cream cheese frosting. Vegan, Gluten-free and Nut-free as written.


Scale

Ingredients

Vanilla Cupcakes

  • 1 1/2 cups 1-to-1 Gluten-free Flour *
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk (or dairy-free milk of choice)
  • 1/2 cup canola oil (can also use coconut oil, melted)
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract (affilate link)

Berry Filling

  • 1 1/2 cup mixed berries (I used frozen strawberries, blueberries and raspberries)
  • 1 teaspoons lemon juice
  • 3 tablespoon water
  • 3/4 cup  sugar
  • 3 tablespoon cornstarch

Cream Cheese Frostin

  • 1 (8-ounce) cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup vegetable shortening
  • 3 cuppowdered sugar (affilate link)
  • 1 teaspoon pure vanilla extract (affilate link)

Instructions

Cupcakes

  1. Preheat oven to 350° and line cupcake tin with liners (recipe will make 14-15 cupcakes)
  2. In a large bowl, whisk (affilate link) together flour, sugar, baking soda and salt. 
  3. Ina small bowl, whisk (affilate link) together coconut milk, oil, vinegar and vanilla.  Pour wet ingredients into flour mixture and whisk (affilate link) to combine.  
  4. Fill cupcake liners 2/3 full with batter.  Bake 18-20 minutes or until toothpick inserted in the center comes out clean. 
  5. Let cool completely, then either using a cupcake corer, or knife, cut out the center of the cupcake for filling. (Obviously you get to just eat all the extra pieces). 

Berry Filling

  1. To make the berry topping, add the berries, lemon juice and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.
  2. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.
  3. Cook over medium heat, stirring until mixture thickens and comes to a boil, about 8-10 minutes.
  4. Allow to boil for 1 minute, then remove from heat. Allow to cool completely then add 1 tablespoon into center of cupcake.

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl (affilate link) using a hand-held mixer, beat the cream cheese until smooth. Add the butter, shortening and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar (affilate link) and vanilla extract (affilate link) and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  2. Pipe frosting on top of cooled cupcakes.

Notes

  • Can also make this recipe using AP Flour (just use exact amount as shown)
  • Use your favorite gluten-free flour instead, but don’t forget to add the Xanthan Gum if required. 
  • Omit berry filling if desired or use your favorite pre-made berry jam.
  • Category: Dessert
  • Cuisine: Vegan, Gluten-free, Allergy-friendly
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