Farming to Help Save the Planet
As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.
Ingredients
For the cupcakes
- 3 tablespoons Flaxseed, milled
- 1/2 cup Water
- 1 1/4 cups Florida Crystals® Regenerative Organic Raw Cane Sugar
- 1 cup (2 sticks) Vegan butter, at room temperature
- 1 teaspoon Pure vanilla extract
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Almond milk or other dairy-free milk
- 1/4 cup Freeze dried strawberries, crushed
For the Cream Cheese Buttercream
- 8 ounces Vegan cream cheese, softened
- 1/2 cup (1 stick) Vegan butter, softened
- 1 teaspoon Pure Vanilla extract
- 1/4 teaspoon Salt
- 4 cups Florida Crystals® Regenerative Organic Powdered Sugar
- 1/4 cup Freeze dried strawberries, crushed
- Fresh strawberries, as garnish
Instructions
Step 1
Preheat oven to 350°F. Line two 12-cup muffin tins with liner cups. Set aside.
Step 2
In a small cup mix water with flax seed, set aside.
Step 3
In a large bowl of a stand mixer fitted with the paddle attachment, beat sugar and vegan butter on medium high speed until light and fluffy, about 3 minutes. Scrape the bowl. With the mixer on low speed, slowly add water/flaxseed mixture and vanilla. Mix until combined. The batter may look curdle at this point.
Step 4
In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture in three batches alternately with two portions of milk, ending the process with flour. Scrape the bowl. Add the freeze-dried strawberries and mix the batter at medium speed until well combined, about 1 minute.
Step 5
Fill muffin cups with the batter 2/3 full. Bake for 20-25 minutes or until top springs back when touched. Remove from oven and allow cupcakes to cool completely before frosting.
Step 6
While the cupcakes are baking, prepare the frosting. In a large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until smooth. Add vanilla and salt to the mixture, mix until combined. Reduce the speed to low and add powdered sugar and freeze-dried strawberries. Mix at medium speed until combined.
Step 7
Frost the top of each cupcake using a pastry bag filled with a large open-star tip. Garnish with fresh strawberries.
Additional Tips
A bag of 23 grams of freeze-dried strawberries is enough to yield ½ cup of crushed strawberries.
Download Recipe Calendar
Sign-up to receive a recipe calendar along with baking tips, giveaways, discounts, special offers, and more.
RECOMMENDED FOR YOU
Get Regenerative Organic Certified® Sweetness
Our ROC™ sugars are available at a retailer near you, and at a price that feels right!
BAKING TIPS FOR YOU
How To Choose The Right Type Of Sugar
Every sugar has its purpose in baking. Learn which sugar you should use to achieve your perfect baked good.
BAKING TIPS FOR YOU
How to Avoid Common Baking Mistakes
Whether you're a seasoned pro or just dipping your whisk into the world of baking, trust us, we've all been there! These tips will help conquer those common slip-ups and make sure your treats are a hit every time.
BAKING TIPS FOR YOU
Organic Baking Guide
Bake with purpose, bake organically. Let your kitchen be a place where conscientious choices and delectable flavors harmonize. Find the best recipes to start your organic baking journey.
BAKING TIPS FOR YOU
Tweak your recipes to fit special-diets
Allergies and personal preferences don’t have to limit the options on your table! Try these tips and convert your favorite recipes to gluten-free, dairy-free and vegan.