Description
These Vegan Strawberry Cupcakes are soft, fluffy, and bursting with real strawberry flavor. Topped with a luscious strawberry frosting, they’re perfect for spring celebrations, birthdays, or anytime you want a fruity treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strawberry purée (fresh or frozen and thawed)
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup diced fresh strawberries
- Vegan strawberry frosting (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the strawberry purée, almond milk, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the diced strawberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting with vegan strawberry frosting.
Notes
- Use freeze-dried strawberries in the frosting for an extra burst of flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg