Strawberry & White Chocolate Cupcakes with Pink Pitaya Frosting

Berry yummy cupcakes of strawberry, white chocolate and lush pink frosting!

Difficulty level: Easy
Time required: 1hour +

Ingredients: 

Cupcake:

  • 220 gm flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 120 gm brown sugar 
  • 1 tsp vanilla extract
  • 100 gm vegan butter (melted)
  • 150 ml plant based milk
  • 1 mashed banana
  • 100 gm vegan white chocolate (finely chopped)
  • 100 gm fresh strawberries (chopped)

Buttercream cheese frosting:

*The amount of pitaya powder depends on how strong color you want to get. We’ve added less than a teaspoon to our frosting.

 


Directions:

  1. Preheat the oven to 190°C and prepare the muffin pan.
  2. In a bowl, combine flour, sugar, baking powder and baking soda.
  3. Add melted butter, mashed banana, vanilla extract and milk. Mix until combined (do not over mix).
  4. Add chopped chocolate and strawberries, and mix.
  5. Fill the muffin pan with the batter. Bake for around 25 minutes or until done.
  6. Remove cupcakes from the oven and let them cool down.
  7. Prepare the frosting. In a bowl, place cream cheese, butter and vanilla. Mix until fully incorporated. Add the powdered sugar and mix on low speed until well combined. Then switch to high speed and mix. Add the pink pitaya powder and mix until fully incorporated.
  8. Decorate cupcakes with pretty pink frosting and enjoy!



    Recipe creator:   

    @anna_breakfastideas

    Anna is a talented photographer, originally from Poland and now living in Stockholm. She's part of our local Rawnice team, and her inspiring breakfast creations are sure to spark a joy in your taste buds!

    Products used in this recipe:

    "I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

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    Gali N.