- 1 cup Whole Wheat Pastry Flour
- 1/2 cup Almond Flour
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Sugar (I use Pure Cane Sugar)
- 1/4 cup Oil (I use Sunflower Oil/Coconut Oil)
- 1/2 cup Milk (I use Almond Milk)
- 1 Egg
- 1 tsp Pure Vanilla Extract/Paste
- 1/2 cup, finly chopped Strawberries
Cream Cheese Strawberry Frosting
- 8 oz Cream Cheese
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Puree
- 1 tbsp Milk
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.
Mix Dry Ingredients
First, preheat your oven to 350F.
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.
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.
Chop the Strawberries
Combine The Wet and Dry Ingredients
Scoop and Bake
Allow The Cupcakes To Cool
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.