These Vegan Strawberry Cupcakes are a delightful way to celebrate the sweetness of strawberries. Imagine moist, fluffy cupcakes packed with fresh strawberry flavor, topped with creamy frosting and decorated with juicy strawberries. They’re perfect for sharing at parties or just indulging yourself on a sunny afternoon. Plus, making them is a breeze! You don’t need special skills in the kitchen; just grab some basic ingredients and get ready for a fun baking experience.
These cupcakes are not only delicious but also plant-based, meaning everyone can join in on the treat without feeling guilty. With an easy one-bowl method, you’ll spend less time cleaning and more time savoring these gems with friends and family. So, without further ado, let’s jump into why this recipe works so well, what you’ll love about it, and how to bring these scrumptious Vegan Strawberry Cupcakes to life!
Why This Recipe Works
For a delightful treat that bursts with the flavor of fresh strawberries, these Vegan Strawberry Cupcakes are a game changer. The use of real strawberries infuses every bite with natural sweetness, making them not only delicious but also healthier than typical cupcakes. The simple, one-bowl method ensures that you spend less time in the kitchen and more time enjoying your creation with loved ones.
Why You’ll Love This Vegan Strawberry Cupcakes
These Vegan Strawberry Cupcakes are the perfect fusion of taste and texture. With their soft and fluffy bodies, they are wonderfully moist, thanks to the abundance of strawberries. Plus, they’re entirely plant-based, which means everyone can enjoy them without any guilt! Easy to make and impressively beautiful, they’re the ideal choice for any occasion—from birthday parties to casual get-togethers.
Ingredients
- 2 ½ cups (310g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt (optional)
- 3 cups (360g) ripe strawberries, fresh or frozen (defrosted and stem removed)
- ⅓ cup (85g) dairy-free milk
- ⅓ cup (85g) neutral-flavored oil
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract (optional)
- Few drops of pink or red food coloring or 3 teaspoons beetroot powder
- Vegan Strawberry Cream Cheese Frosting or Vegan Strawberry Frosting
- Fresh strawberries for decoration
- Freeze-dried strawberries or raspberries for garnish
Making the Vegan Strawberry Cupcakes
Preheat the Oven
Start by preheating your oven to 350°F (180°C) and lining your cupcake trays with liners. This will ensure your cupcakes bake evenly and come out effortlessly.
Prepare the Strawberry Puree
In a blender or food processor, add all the strawberries and puree them until smooth. Set the puree aside; this will be the star of your cupcakes.
Combine Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and a pinch of salt (if using). Whisk well to break up any lumps.
Mix the Wet Ingredients
Add the strawberry puree and your choice of dairy-free milk, oil, apple cider vinegar (or lemon juice), and vanilla extract to the dry ingredients. If you’re using beetroot powder or food coloring, incorporate it now.
Fold the Mixture
Gently fold the mixture together until combined. The batter should be thick and slightly bubbly. A few lumps are perfectly fine—overmixing can make the cupcakes dense.
Fill the Cupcake Liners
Use an ice cream scoop or a large spoon to fill each cupcake liner about two-thirds full. Depending on the size of your pan, you should yield 12 to 16 cupcakes.
Baking the Cupcakes
Bake to Perfection
Bake the cupcakes for 18-20 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack.
Decorating and Serving the Vegan Strawberry Cupcakes
Prepare the Frosting
While the cupcakes cool, prepare your choice of frosting.
Frost and Garnish
Once the cupcakes are completely cool, use a piping bag or spatula to frost them. Top with fresh strawberries and a sprinkle of freeze-dried strawberries or raspberries for that perfect finishing touch.
Serving Suggestions
Enjoy these Vegan Strawberry Cupcakes fresh from the oven or store them for later. They make a great addition to parties, picnics, or even as a special treat after dinner.
Tips for Success
- Ensure your strawberries are ripe for the best flavor and sweetness.
- Avoid overmixing to maintain the lightness of the cupcakes.
- Always let the cupcakes cool completely before frosting. This prevents the frosting from melting.
Variations
Feel free to experiment with different types of fruit by swapping out strawberries for blueberries or raspberries. Additionally, adding a hint of almond extract can give a lovely twist to the flavor.
Storage Tips
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Pairing Ideas
Serve these cupcakes with a dollop of coconut whipped cream. They pair beautifully with a refreshing glass of iced tea or lemonade for a delightful summer treat.
FAQs
1. Can I use frozen strawberries?
Yes, just ensure they are defrosted and drained before using.
2. How long do these cupcakes last?
They will stay fresh for up to 3 days at room temperature, 5 days in the fridge, or 1 month in the freezer.
3. Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
4. Is the use of vinegar necessary?
The vinegar helps activate the baking soda for a fluffier texture but can be omitted if preferred.
5. Can I frost these cupcakes in advance?
Yes, you can frost them a day ahead; just make sure to store them in an airtight container.
These Vegan Strawberry Cupcakes are not just a recipe; they’re a sweet slice of joy you can share and enjoy with family and friends. Perfectly fluffy and bursting with vibrant strawberry flavor, they make for an inviting treat that no one can resist. Whether for a celebration or a simple dessert, these cupcakes deliver both deliciousness and a touch of love in every bite.
Print
Vegan Strawberry Cupcakes
These Vegan Strawberry Cupcakes are moist, fluffy, and bursting with fresh strawberry flavor. A delightful treat for any occasion, they’re easy to make and guilt-free!
- Total Time: 35 minutes
- Yield: 12-16 cupcakes 1x
Ingredients
- 2 ½ cups (310g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt (optional)
- 3 cups (360g) ripe strawberries, fresh or frozen (defrosted and stem removed)
- ⅓ cup (85g) dairy-free milk
- ⅓ cup (85g) neutral-flavored oil
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract (optional)
- Few drops of pink or red food coloring or 3 teaspoons beetroot powder
- Vegan Strawberry Cream Cheese Frosting or Vegan Strawberry Frosting
- Fresh strawberries for decoration
- Freeze-dried strawberries or raspberries for garnish
Instructions
- Preheat oven to 350°F (180°C) and line cupcake trays with liners.
- Puree strawberries in a blender and set aside.
- In a large bowl, whisk together dry ingredients.
- Add strawberry puree and wet ingredients to dry mix and combine gently.
- Fill cupcake liners about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes and prepare frosting.
- Frost cooled cupcakes and garnish with fresh and freeze-dried strawberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use ripe strawberries for the best flavor.
Do not overmix to preserve lightness.
Allow cupcakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
- Cholesterol: 0
