Vegan Berry Swirl Cupcakes

The Vegan Berry Swirl Cupcakes are a dessert that you can prepare in only 37 minutes. This recipe uses a natural puree of berries. These cupcakes not only have deliciousness, but they are also visually appealing to look at with their marble finish. You can make this entirely out of vegan ingredients and still make it like a regular cupcake. You can have Vegan Berry Swirl Cupcakes for gatherings, teatime, birthdays, parties, or maybe just for the times when you crave a dessert. This recipe is not only a good option for vegans but is also delicious to eat. If you desire, you can change the ingredients, such as utilizing gluten-free flour, including frosting of choice, or even swapping berries.

STATS:

• Calories: 178 kcal
• Cook time: 22 minutes
• Cuisine: American
• Total time: 37 minutes
• Course: Dessert
• Prep time: Fifteen minutes
• Diet: Vegan
• Serving size: One cupcake
• Serving: 12 cupcakes

EQUIPMENT:

• Toothpick
• Blender
• Small saucepan
• Whisk
• Mixing bowls
• Cupcake liners
• 12-cup muffin tray

INGREDIENTS:

FOR BERRY SWIRL:

• 1 cup mixed berries
• 2 tbsp sugar
• 1 tsp lemon juice
• One tsp cornstarch

FOR CUPCAKE BATTER:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• One teaspoon baking soda
• 1 cup unsweetened plant milk
• ⅓ cup neutral oil
• ¼ teaspoon salt
• 1 tbsp apple cider vinegar
• One tsp baking powder
• 2 tsp vanilla essence

INGREDIENT NOTES:

MIXED BERRIES:

• These berries contain antioxidants and give their natural sweetness. For an alternative, you can choose one berry type, like blueberries, raspberries, or strawberries.

LEMON JUICE:

• It is useful in making the swirl thick. You can utilize lime juice as a substitute.

CORNSTARCH:

• Cornstarch is useful in making the berry puree thick. Use arrowroot powder as a substitute option.

ALL-PURPOSE FLOUR:

• It is normally helpful in giving a structure to the cupcakes. Utilize a gluten-free 1:1 baking blend for a substitute option.

OIL:

• Oil is a useful ingredient that keeps the cupcakes moist. You can also make use of melted vegan butter if you desire.

APPLE CIDER VINEGAR:

• It is useful in activating the baking soda and causes the cupcakes to rise when baking. Utilize white vinegar as a substitute option.

VANILLA ESSENCE:

• It includes its aroma inside the cupcakes.

INSTRUCTIONS:

MAKING THE BERRY SWIRL:

1. Cook lemon juice, sugar, and berries in a saucepan over medium flame.
2. Keep cooking till berries are soft and they release their juice, about three to four minutes.
3. Blend this mixture to create a smooth puree.
4. Make a mixture of water and one teaspoon of cornstarch.
5. Include it in the berries and cook till it thickens.
6. Cool the mixture completely.

MAKING THE CUPCAKES:

1. Heat your oven to 350 degrees centigrade.
2. Place the cupcake liners on the tray.
3. Mix the dry ingredients in a bowl.
4. Then combine the wet components in another bowl.
5. Mix both of the mixtures, but do not overmix.
6. Pour this mixture into each of the cupcake liners, about 2/3 full.
7. Now, spoon one or two teaspoons of the berry puree over each of the cupcakes.
8. Take a toothpick and swirl the berry puree into the cupcake batter.
9. Bake the cupcakes for twenty to twenty-two minutes.
10. Serve when you cool them properly.

SERVING SUGGESTIONS:

• You can consider dusting powdered sugar over the cupcakes.
• For another topping option, you can include vegan whipped cream.
• Lemon frosting is another good option.
• Pairing these cupcakes with coffee and tea is also considerable.

TIPS:

• What makes the cupcakes fluffy is not overmixing the cupcake batter.
• If you are making use of frozen berries, cook them directly; you do not need to thaw them.
• You can make the berry swirl in double the amount if you desire a stronger berry flavor.

STORAGE INFORMATION:

FRIDGE:

• You can store these cupcakes in a tight container for 4 days. Take ten to fifteen seconds to heat them inside a microwave.

FREEZER:

• Freeze these cupcakes without the frosting for about two months. For one to two hours, defrost them at room temperature.

FAQs:

Can I use something else rather than berries?

• You can try out passion fruit, cherry, or mango puree instead.

Why are my cupcakes sinking?

• This can happen due to underbaking, overmixing, or putting too much berry puree.

NUTRITIONAL INFORMATION:

Calories: 178 kcal

Net carbs: 26 grams

Iron: 0.8 milligrams

Total carbs: 28 grams

Vitamin A: 5 IU

Fiber: 2 grams

Calcium: 55 milligrams

Protein: 2 grams

Serving size: One cupcake

Sodium: 125 milligrams

Serving: 12 cupcakes

Potassium: 65 milligrams