Menu Enter a recipe name, ingredient, keyword...

Strawberry and Chocolate Chip Cupcakes


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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.


You'll also love

Review this recipe

Strawberry and Peach Tartlets with Fromage Blanc Strawberry balsamic soup