Vegan Strawberry Cupcakes
These vegan strawberry cupcakes are soft, fluffy, and naturally sweet with real strawberry flavor. This easy dairy-free cupcake recipe is perfect for a light dessert, featuring moist texture and a delicious vegan strawberry frosting.
Ingredients
- For the cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup finely chopped or pureed strawberries
- For the frosting:
- 1 cup vegan butter softened
- 2 –3 cups powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and sugar.
- In another bowl, mix plant-based milk, oil, vanilla extract, and strawberry puree.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill cupcake liners about ¾ full and bake for 18–22 minutes.
- Let cupcakes cool completely before frosting.
- To make the frosting, beat vegan butter until smooth, then add powdered sugar, strawberry puree, and vanilla. Whip until light and fluffy.
- Frost the cooled cupcakes and serve.
Notes
- Use fresh strawberries for the best flavor and color.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are fully cooled before frosting.
- Adjust sugar in frosting based on sweetness preference.