vegan strawberry cupcakes

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 beautiful Vegan Strawberry Cupcakes are made with plenty of fresh strawberries and the most luscious pink frosting. The perfect treat when strawberries are abundant at the farmer&#039;s market!

strawberries

+ 2 tablespoons unsweetened soy milk

vegan butter

vanilla extract

reduced strawberry puree

cake flour

baking powder

strawberries,

reduced strawberry puree, completely cooled

vegan butter, slightly softened

Rinse and hull the strawberries. Using a food processor or blender, puree them.

Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces somewhat. You will need 1/3 cup for the cupcake batter, and 3 tablespoons for the frosting. Allow it to cool for a few minutes before adding to cake batter and let it cool completely for the frosting. I like to stick it in the freezer to speed this up.

Make the strawberry puree

Preheat the oven to 350 degrees F and line a cupcake pan with liners. Spray the liners with oil.

Prepare the oven and pan

Combine the soy milk and apple cider vinegar. Stir a little, then set aside.

Using an electric hand mixer or a stand mixer, cream together the softened butter and sugar until creamy. Mix in the soy milk mixture, vanilla, reduced strawberry puree and food coloring, if using.

Stop the mixer, and add the cake flour, baking powder and salt to the wet ingredients. Mix on low speed until just combined, scraping the bowl as needed. Fold in the diced strawberries, gently.

Divide the batter evenly in the liners (3/4 full) and bake for 20-22 minutes until a toothpick inserted comes out clean. Allow them to cool in the muffin tray for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the cupcakes

Once the strawberry puree is cooled completely (you can do this by sticking it in the freezer), add the vegan butter to a bowl and mix until fluffy and creamy.

Add 1 cup of powdered sugar, then mix in the strawberry puree, vanilla and optional food coloring. Add the remaining powdered sugar and continue to mix until light and fluffy. If the frosting is too thin, add additional powdered sugar.

Make the frosting

Pipe frosting onto the cupcakes, and top each one with a whole strawberry. Serve and enjoy!

Store in an airtight container at room temperature for 2-3 days, or the refrigerator for 4-5 days. They can also be frozen.

Frost and decorate

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Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes

Top 2 vegan strawberry cupcakes recipes from across the web

The most viewed vegan strawberry cupcakes 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

Vegan Strawberry Cupcakes

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