I baked these vegan strawberry cupcakes for my neighbor’s summer barbecue last weekend. The strawberries made the cupcakes pink, and she said they were the prettiest dessert at the party.
This recipe is not only simple to follow, but it also highlights the joys of vegan desserts. Topped with a vibrant frosting made from fresh berries, these cupcakes will impress your guests and satisfy your sweet tooth.
Fluffy Vegan Strawberry Cupcakes
This recipe yields moist and fluffy strawberry cupcakes that are infused with fresh strawberry puree. It’s topped with a creamy berry frosting that enhances the fruity profile, making it an ideal dessert for birthdays or special celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 1/4 cup fresh berry puree for frosting (such as raspberry or blueberry)
- Fresh berries for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, cocoa powder (if using), baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, oil, apple cider vinegar, and vanilla extract. Stir in the fresh strawberry puree.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Prepare Frosting: In a bowl, mix the powdered sugar with the fresh berry puree until smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost them with the berry frosting. Garnish with fresh berries if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 150kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 24g
I store the cupcakes in the fridge for up to three days. The frosting sets firm, and I let cupcakes sit out for ten minutes before serving.
