Easy Vegan Strawberry Cupcakes

Preheat oven to 400°

Combine the almond milk and apple cider vinegar to create vegan buttermilk. Set aside.

Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.

Add the melted vegan butter, vegan buttermilk mixture, Private Selection Pure Vanilla Extract and Harris Teeter Unsweetened Applesauce to the same bowl. Whisk to combine until batter is mostly smooth.

Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter).

Transfer to the oven and bake for 18 minutes.

While the cupcakes are baking, use a food processor to grind the sliced freeze dried strawberries until you've reached a fine powdered consistency.

Place all of the frosting ingredients in a large bowl and use a hand mixer or standing mixer to combine. Set aside.

Once the cupcakes are finished baking, set them aside and allow to cool completely.

Once cooled, core the cupcakes using a star tip or butter knife to remove a portion of the center. Take out the excess cake and use a squeeze bottle or piping bag to replace with strawberry preserves (do not overflow).

Apply the frosting overtop of each cupcake and garnish with fresh strawberry slices (optional) enjoy!