Ingredients
Scale
- 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