Description
Delight in these moist and fluffy Vegan Strawberry Cupcakes, bursting with natural strawberry flavor and topped with creamy vegan frosting. Perfect for a dairy-free, egg-free treat that's colorful, fruity, and full of plant-based goodness.
Ingredients
Cake Ingredients
- 2 1/2 cups (310g) all-purpose plain flour (spooned and leveled)
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (optional)
- 3 cups (360g) ripe strawberries (fresh or frozen, stems removed)
- 1/3 cup (85g) dairy-free milk
- 1/3 cup (85g) neutral flavored oil
- 1 tablespoon apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract (optional)
- Few drops pink or red food coloring (or 3 teaspoons beetroot powder)
Frosting and Decoration
- 1 quantity Vegan Strawberry Cream Cheese Frosting (or Vegan Strawberry Frosting)
- Fresh strawberries for topping
- Freeze-dried strawberries or raspberries for garnish
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Line one or two cupcake trays with cupcake liners to prevent sticking.
- Puree Strawberries: Place all strawberries into a blender or food processor and blend until smooth, creating a vibrant strawberry puree. Set aside for use in batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and if using beetroot powder, mix it in now. Stir thoroughly until well blended and free of large lumps.
- Combine Wet Ingredients and Strawberry Puree: Add the strawberry puree, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract, and food coloring (if using) into the dry ingredients bowl. Fold the mixture gently until just combined. The batter should be thick with small bubbles; avoid overmixing to keep cupcakes light and airy.
- Fill Cupcake Liners: Using an ice cream scoop or large spoon, portion the batter evenly into cupcake liners, filling each about two-thirds full. This recipe yields between 12 to 16 cupcakes depending on liner size.
- Bake the Cupcakes: Place the trays in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center cupcake; if it comes out clean, the cupcakes are ready.
- Cool Down: Allow cupcakes to cool in the trays for 5 minutes before transferring to a wire rack. Note that they might brown slightly on the bottom, which is normal due to the strawberry content.
- Prepare Frosting: While cupcakes cool completely, prepare your chosen vegan strawberry frosting.
- Decorate and Serve: Once fully cooled, frost the cupcakes using a piping bag or spatula. Top with fresh strawberries and scatter freeze-dried strawberries or raspberries for extra texture and appeal. Serve immediately for the best experience.
- Store: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month.
Notes
- Use fresh or frozen strawberries; if frozen, thaw and drain them before measuring.
- Be careful not to overmix the batter to avoid dense cupcakes.
- Adding beetroot powder provides natural coloring as an alternative to artificial food dye.
- Avoid eating cupcakes straight out of the oven as they may stick to liners; let them cool fully for best texture and ease of removal.
- Storage times vary depending on refrigeration or freezing to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
