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Strawberry and Chocolate Chip Cupcakes


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  • 1/2 cup Earth Balance (or 1 stick unsalted butter)
  • 1 cup Sugar in the Raw
  • 1/2 cup applesauce (or 2 large eggs)
  • 1-1/2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup Silk (or regular milk)
  • 1 teaspoon vanilla extract
  • 1-1/2 fresh or frozen strawberries, sliced
  • Dark chocolate chips


Adapted from


Step 1

Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.

In a large bowl, cream together the Earth Balance (butter) and sugar with an electric mixer on medium speed until fluffy, about 4 minutes.
Add the applesauce 1/4 cup at a time (or eggs one at a time). Beat well after each addition. In a separate bowl, combine the flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture, alternating with the soy milk (milk). Mix for 3 minutes. With a rubber spatula, fold in the vanilla, strawberries, and chocolate chips. Fill the cupcake liners one-half to three-quarters full.

Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Cool cupcakes in the pan.


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