Name: Whole Wheat Strawberry Cupcakes
Cook time: 20 min
Total time: 40 min
Yield: 10 Servings
Ingredients: Whole Wheat Pastry Flour: 1 cup (120 grams); Almond Flour: 0.5 cup (60 grams); Baking Powder: 0.5 teaspoon; Baking Soda: 0.75 teaspoon; Sea Salt: 0.25 teaspoon; Sugar (I use Pure Cane Sugar): 0.5 cup (60 grams); Oil (I use Sunflower Oil/Coconut Oil): 0.25 cup (30 ml); Milk (I use Almond Milk): 0.5 cup (60 ml); Egg: 1 large; Pure Vanilla Extract/Paste: 1 teaspoon; Strawberries: 0.5 cup, chopped; Cream Cheese: 8 ounces; Powdered Sugar: 2 cups; Strawberry Puree: 0.25 cup; Milk: 1 Tablespoon

Ingredients

Dry Ingredients

1 cup (120 grams) Whole Wheat Pastry Flour

0.5 cup (60 grams) Almond Flour

0.5 teaspoon Baking Powder

0.75 teaspoon Baking Soda

0.25 teaspoon Sea Salt

Wet Ingredients

0.5 cup (60 grams) Sugar (I use Pure Cane Sugar)

0.25 cup (30 ml) Oil (I use Sunflower Oil/Coconut Oil)

0.5 cup (60 ml) Milk (I use Almond Milk)

1 large Egg

1 teaspoon Pure Vanilla Extract/Paste

0.5 cup, chopped Strawberries

Cream Cheese Strawberry Frosting

8 ounces Cream Cheese

2 cups Powdered Sugar

0.25 cup Strawberry Puree

1 Tablespoon Milk

Directions

Pretty and sweet whole wheat strawberry cupcakes with a pink cream cheese frosting.

Millennial pink cupcakes anyone?

Ok, so it’s just the frosting that’s pale pink but the cupcakes look cute too!

Especially once you bite into them and there are beautiful pink specs of strawberry everywhere!

These are strawberry cupcakes with a healthier twist.

I’m making a switch from all-purpose flour to whole wheat pastry flour.

Wheat is believed to be one of the most wholesome food items, and it adds nutrients to your foods.

In the process of making all-purpose, white flour, more than half of the vitamins, calcium, phosphorus, folic acid, copper, zinc, iron, and fiber are lost.

I also added along flour to make this cupcake even fluffier!

Whole wheat pastry is ground from the soft wheat berry which contains more carbohydrates but less gluten and protein, which makes it the best replacement for all-purpose flour.

For the cream cheese frosting, I recommend using organic, full-fat cream cheese.

It is less processed than the other highly processed alternatives.

If you are not a fan of cream cheese, simply swap it out for organic, grass-fed butter.

For feedback or questions, send me a direct message via Instagram.

You can also leave your review for these whole wheat strawberry cupcakes in the comment section below.

Steps

1 Done	Mix Dry Ingredients First, preheat your oven to 350°F. If you plan on making the cream cheese frosting, remove the cream cheese from the refrigerator to allow it to come up to room temperature. In a large bowl, sift all of the dry ingredients using a fine mesh sieve. Set aside.
2 Done	Mix Wet Ingredients In another bowl, combine the sugar and oil using a whisk or fork. Next, warm your milk on the stovetop or in the microwave for 20 seconds. Warm (not hot) milk will help with the mixing process. Add the warm milk to the sugar and oil mixture and mix well. Add the egg and vanilla extract/paste and mix well again.
3 Done	Chop the Strawberries Wash the strawberries and cut off the tops. Finely chop the fresh strawberries, I like using a food processor.
4 Done	Combine The Wet and Dry Ingredients Add the wet ingredients and chopped strawberries to the flour mixture and mix using a rubber spatula or spoon. Do not over mix as it will result in a tougher batter.
5 Done	Scoop and Bake Line the cupcake tin with cupcake liners and add batter about 3/4 way full. Bake the cupcakes at 350°F for 18-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
6 Done	Allow The Cupcakes To Cool After removing the cupcakes from the oven, allow the cupcakes to cool in the cupcake tin for about 5 minutes then transfer to a wire rack to cool completely.
7 Done	Make The Cream Cheese Strawberry Frosting While the cupcakes are cooling, make the frosting. First, make the strawberry puree. Using a food processor puree the strawberries. Next, remove the seeds using a fine mesh strainer/sieve. Add the cream cheese to a bowl and whip using a hand-held electric mixer or a standing mixer with a paddle attachment. Whip it for about a minute then add sifted, powdered sugar in 3 batches. Once the powdered sugar is fully incorporated, add the strawberry puree and a splash of milk. Mix well then scoop it onto a piping bag or ziplock bag. Pipe the frosting onto the cupcakes then top with a strawberry halve.