Vegan Strawberry Cupcakes
Vegan strawberry cupcakes made with fresh strawberry purée and dairy-free milk, topped with vegan frosting. A moist, fruity dessert for plant-based diets.
Ingredients
Vegan Strawberry Cupcakes
- 2 1/2 cups all-purpose flour 310g, spooned and leveled
- 1 cup granulated sugar 200g
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt optional
- 3 cups ripe strawberries 360g, fresh or frozen then defrosted, weighed after stems removed
- 1/3 cup dairy-free milk 85g
- 1/3 cup neutral flavored oil 85g
- 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
Frosting and Topping
- 1 quantity Vegan Strawberry Cream Cheese Frosting OR 1 quantity Vegan Strawberry Frosting
- Fresh strawberries for topping
- Freeze-dried strawberries or raspberries for topping
Instructions
Vegan Strawberry Cupcakes
Preheat Oven and Prep Pans:
Set oven to 350°F (175°C). Prepare 1-2 cupcake pans with paper liners.Blend Strawberries to Purée:
Blend strawberries in a blender or food processor until smooth; reserve.Whisk Dry Ingredients Together:
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and beetroot powder (if using) with a whisk until uniform and free of large clumps.Fold Wet into Dry Mix:
Fold in strawberry purée, dairy-free milk, oil, vinegar or lemon juice, vanilla, and food coloring (if using) until just incorporated. Batter will be thick and slightly fizzy. A few lumps are acceptable; do not overmix to avoid dense cupcakes.Fill Cupcake Liners:
Using an ice cream scoop or spoon, distribute batter into liners, filling each about two-thirds full. Expect 12-16 cupcakes depending on pan size.Bake Until Toothpick Clean:
Bake for 18-20 minutes, or until a toothpick inserted in the center emerges clean. Baking duration may differ.Cool in Pan Then Rack:
Cool in the pan for 5 minutes, then move to a wire rack. Cupcakes may have browned bottoms (normal). If eaten warm, they may cling to liners and be very moist; after cooling, liners peel off easily and texture improves.
Frosting and Topping
Prepare Chosen Frosting:
Make your chosen frosting.Frost and Garnish Cupcakes:
Once cupcakes are fully cool, pipe or spread frosting. Garnish with fresh strawberries and freeze-dried strawberries/raspberries if desired. Serve right away.Store Properly:
Keep frosted cupcakes in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.