Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).

Step 2

In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.

Step 3

In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.

Step 4

Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

Step 5

Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.

Step 6

In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.

Step 7

If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

Step 8

Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.

Step 9

Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about 3/4 down into the center of each cupcake.

Step 10

Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.

Step 11

Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!