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Delicious Vegan Strawberry Cupcakes for Everyone

Make Vegan Strawberry Cupcakes with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fresh strawberries pureed (about 4–5 berries)
  • 1/2 cup unsweetened almond milk or other plant-based milk
  • 1 tsp apple cider vinegar
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup fresh strawberries finely chopped
  • 1/2 cup vegan butter for frosting
  • 1/4 cup strawberry puree for frosting
  • 2 cups powdered sugar for frosting
  • 1/2 tsp vanilla extract for frosting

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
  3. In another bowl, whisk together the pureed strawberries, almond milk, apple cider vinegar, vegetable oil, and vanilla extract until thoroughly combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the finely chopped strawberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes are cooling, prepare the frosting by beating the vegan butter in a bowl until creamy. Gradually add the powdered sugar and mix until smooth.
  10. Add the strawberry puree and vanilla extract to the frosting, mixing until well combined and fluffy.
  11. Once the cupcakes are completely cool, frost them generously with the strawberry frosting using a knife or piping bag.