Ingredients

The following ingredients have 20 Servings
  • 2 cups strawberry cake mix
  • ½ cup pistachios (unsalted, finely ground)
  • ½ cup apple sauce
  • 3 Tbsp vegetable oil
  • 1/4 cup water (+ 2 Tbsp more)
  • 1 tsp maple syrup
  • 1 cup confectioners sugar (I used vegan sugar)
  • 1 cup vegetable shortening
  • 2 drops vanilla essence
  • 1 Tbsp almond milk
  • 2 tsp pumpkin spice
  • 2 strawberries (finely chopped)

Instruction

  • Preheat oven to 400 degrees.
  • Place cake mix in a bowl and add the pistachios
  • Add the apple sauce (or aquafaba), vegetable oil and water. If it feels too dry, add 2 Tbsp of water
  • Add maple syrup and mix everything
  • Line cupcake tray with cupcake liners. This will make about 20 cupcakes
  • Fill up the cupcakes liners with the strawberry mixture. I filled up about half way
  • Place in the oven and bake for about 15 minutes or until they past the knife test
  • Remove from the oven and let them cool
  • While the cupcakes are in the oven, prepare the frosting.
  • I used my vegan buttercream frosting recipe. Instead of the food coloring, I put 2 tsp of pumpkin spice
  • Only frost these strawberry cupcakes when you are ready to serve