4th of July Spice Cupcakes with Fresh Berries

Sweeten and spice up your 4th of July festivities with these scrumptious vegan cupcakes topped with red, white, and blue edible decor.
Sweeten and spice up your 4th of July festivities with these scrumptious vegan cupcakes topped with red, white, and blue edible decor.

4th of July Spice Cupcakes with Fresh Berries

Yields 12

For the cupcakes:

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• 1 cup plain soymilk

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• 1/4 cup canola oil

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• 1/2 cup vanilla soy- or coconut-based yogurt

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• 2/3 cup granulated sugar

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• 1 teaspoon pure vanilla extract

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• 1-1/3 cups white whole wheat flour

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• 1/4 teaspoon baking soda

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• 1/2 teaspoon baking powder

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• 1 teaspoon salt

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• 2 teaspoons ground cinnamon

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• 1/2 teaspoon ground cardamom

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• 1/2 teaspoon ground ginger

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• 1/4 teaspoon ground cloves

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• Pinch white pepper

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• 2 cups assorted fresh berries, such as blueberries, raspberries, blackberries, and strawberries

For the frosting:

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• 1 container Tofutti Better Than Cream Cheese

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• 1/2 cup vegan butter

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• 2 cups confectioners’ sugar

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• 1 teaspoon pure vanilla extract

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• 1-1/2 teaspoons lemon juice

Directions:

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1. Preheat oven to 375 degrees F and spray a 12-cup muffin pan with cooking spray.

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2. In a large bowl whisk together soymilk, oil, yogurt, sugar, and vanilla until smooth.

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3. Sift flour, baking powder, baking soda, salt and spices into a medium bowl.

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4. Add flour mixture to soymilk mixture and mix until moistened and combined.

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5. Evenly divide batter among muffin cups and bake for 20 minutes or until cupcakes bounce back when pressed lightly.

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6. Let cupcakes cool in the pan for 5 minutes then invert and transfer to a wire rack to cool completely before frosting.

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7. To make the frosting, use an electric hand mixer to beat cream cheese, butter, sugar, vanilla, and lemon juice until smooth.

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8. Spread frosting over cupcakes and top with fresh berries.

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