strawberry cupcake recipe

The very best strawberry cupcakes, made with real strawberries, and no dairy or eggs.

Vegan Strawberry Cupcakes

strawberries (fresh

flour

sugar

tsp baking soda

salt

coconut oil

apple cider vinegar

Tbsp aquafaba

pink vegan food coloring ((optional))

Tbsp strawberry purée

Tbsp non dairy milk (I used almond milk)

Heat oven to 350 degrees. Put the strawberries in a blender and blend until you get a smooth purée.

Mix dry ingredients for the cupcakes: 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.

Mix wet ingredients: 1 cup of the strawberry purée, 1/3 cup coconut oil, 1 tsp apple cider vinegar, and one aquafaba egg. Combine them with the dry ingredients and stir until fully blended. Batter will be thick.

Scoop batter into cupcake molds and bake at 350 degrees for 30 minutes.

These melt-in-your-mouth Strawberry Cupcakes are the perfect spring or summer treat. Fill with fresh strawberries, they are so delightfully soft, moist, and fluffy.

Strawberry Cupcakes

all-purpose flour ((360 grams))

baking powder

baking soda

butter unsalted (room temperature (227 grams))

eggs

vanilla extract

sour cream (room temperature (120 grams))

milk (room temperature (120 milliliters))

strawberries (finely chopped (220 grams))

pink food coloring (optional)

unsalted butter (room temperature (340 grams))

sugar ((720 grams))

strawberries ((about 6 large berries/ 90 milliliters))

Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy, about 5 minutes.

Add the eggs, one at a time, beating until fully incorporated before adding the next. Stop and scrape down the bowl between each egg. Beat in the vanilla.

Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.

With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Scrape down the bowl. Beat in the chopped strawberries and food coloring, if using. Divide the batter among the cupcake liners. (About ¼ cup per liner.)

Bake one pan at a time for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.

For the Cupcakes:

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes.

With the mixer on low speed, gradually add in the powdered sugar and strawberry puree* until fluffy combined. Stope and scrape down the bowl as needed. Add the vanilla. Increase speed to medium and beat until fluffy and very spreadable, about 1 minute.

Transfer to a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Garnish with fresh strawberries, if desired. Cupcakes can be stored in an airtight container at room temperature without the garnish for up to 3 days or refrigerated for up to 1 week.

For the Strawberry Buttercream:

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Vegan Strawberry Cupcakes

Strawberry Cupcakes

Top 2 strawberry cupcake recipe recipes from across the web

The most viewed strawberry cupcake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Strawberry Cupcakes

Strawberry Cupcakes

The most viewed strawberry cupcake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine