Description
Light, fluffy, and bursting with strawberry flavor, these vegan strawberry cupcakes are perfect for any occasion. Made without dairy or eggs, they’re a delightful treat everyone can enjoy.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 1/3 cup vegetable oil
- 1/2 cup almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup diced strawberries
- 1 1/2 cups powdered sugar (for frosting)
- 1/4 cup vegan butter (for frosting)
- 2 tbsp strawberry puree (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together sugar, strawberry puree, oil, almond milk, apple cider vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced strawberries.
- Divide the batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- To make the frosting, beat vegan butter until smooth, then gradually add powdered sugar and strawberry puree until creamy.
- Frost the cooled cupcakes and garnish with sliced strawberries if desired.
Notes
- Use fresh ripe strawberries for best flavor.
- Adjust strawberry puree amount in frosting for desired color and flavor.
- Store cupcakes in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 21g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg