Ingredients

• 1 ½ cups Unbleached White All-Purpose Flour (230 g)
• 1 tsp Baking Powder (4 g)
• ½ tsp Baking Soda (2 g)
• ¼ tsp Kosher Salt
• ¾ cup room temperature canned Coconut Milk (180 mL)
• 1 ½ tsp Vanilla Extract (9 g)
• 1 tsp Apple Cider Vinegar (5 mL)
• 2 Tbsp Gluten Free Egg Replacer (20 g)
• ¼ cup room temperature Water (60 mL)
• ½ cup (1 stick) room temperature Vegan Butter/Margarine (113 g)
• ¾ cup Sugar (144 g)
• ½ cup diced fresh Strawberries (75 g)

• 1 cup (2 sticks) room temperature Vegan Butter/Margarine (226 g)
• 3 ¾ cups Organic Powdered Sugar, sifted* (383 g)
• 3 Tbsp diced fresh Strawberries (35 g)
• 1 Tbsp finely minced fresh Mint
• 1 tsp Vanilla Extract (6 g)

• ½ cup diced fresh Strawberries (75 g)
• 12 small Mint Sprigs (or minced mint), optional

Instructions

1. Place oven rack in middle position and preheat to 350°F. Line a standard 12-cup muffin tin with paper liners and set aside.
2. In a medium mixing bowl, add the flour, baking powder, baking soda and salt and whisk to combine. Set aside.
3. In a liquid measuring cup, add coconut milk, vanilla and apple cider vinegar. Stir to combine and set aside.
4. Place the egg replacer powder in a small bowl and stream in the water, whisking to combine. Set aside and let rest/thicken for 1 minute.
5. In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter/margarine and granulated sugar. Turn to medium-high and beat until pale and fluffy, scraping down the sides of the bowl as needed, about 1–2 minutes. Turn off mixer and add egg replacer. Turn to medium-high speed and mix until combined, scraping the sides of the bowl as needed.
6. Turn mixer to low and add one third of the flour mixture. Add half of the wet mixture, mixing until just combined. Alternate adding dry and wet ingredients until fully incorporated.
7. Remove bowl from mixer and fold in diced strawberries. Divide batter among 12 paper-lined muffin cups, filling each a little over three quarters full. Bake cupcakes until golden and a toothpick inserted into the center comes out clean, about 22–25 minutes, rotating the pan halfway through baking.
8. Cool cupcakes on a baking rack in the muffin tin for 5 minutes, then remove from tin to cool completely on the rack.

1. In the bowl of a standing mixer fitted with the paddle attachment, add vegan margarine. Turn to medium-high speed and whip until pale and fluffy (about 1–2 minutes) scraping down sides of bowl with a spatula as needed. Add powdered sugar, diced strawberries, mint and vanilla extract. Turn to medium-high speed and continue to mix until frosting is light and creamy, another 2–3 minutes.
2. Frost cupcakes with buttercream, then top with a teaspoon of diced strawberries and a small sprinkle of minced mint (if desired).