I love sweets but not always in large portions. These Bite Sized Strawberry Cupcakes are perfect for that sweets craving. 

I start this recipe by pureeing the strawberries. I just added them to a blender until smooth. Then I created the "buttermilk" while mixing the sugar, olive oil, and vanilla. I used my Kitchenaid mixer. I added the remaining ingredients to finish up the batter. I tasted it to see if it was too tart or not. If it is too tart, you can add extra sugar. I baked mine in a mini muffin tin with cupcake liners. To be more sustainable you can buy silicone liners or oil the tin prior to using. 

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Bite Sized Strawberry Cupcakes

Yield: 24 cupcakes

Prep time: 10 minutes

Total time: 35 minutes

Ingredients

Almondmilk | 3/4 cup

Apple Cider Vinegar | 1 capful

Olive Oil | 1/4 cup

Sugar | 1/2 cup 

Vanilla | 1 tsp 

Baking Powder | 1.5 tsp

Baking Soda | .5 tsp 

Strawberry Puree | 1/2 cup

Salt | a pinch

Frosting | 1/2 batch

Directions

1. Create your "buttermilk" by adding the almond milk and apple cider vinegar to a bowl and let rest 

2. In a mixing bowl, beat olive oil, sugar, and vanilla.

3. Add remaining ingredients and beat until combined. Test mixture. If too tart, add 1/4 cup sugar. 

4. Preheat oven to 350. Place the mixture into lined cups. I made tiny cupcakes and used 1 tbsp as my scoop.

5. Bake for 20-25 minutes or until a toothpick/fork can easily go through. 

6. Top with your favorite frosting. I use half a batch of my vegan vanilla frosting. 

8. Enjoy!

Nutrition Facts

Per 1 cupcake with my buttercream frosting:

Calories: 107 | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 0 mg |

Sodium: 35 mg | Total Carbs: 15 g | Dietary Fiber: 0 g | Sugars: 11 g | Protein: .5 g