Description
Delicious and fluffy vegan strawberry cupcakes made with real strawberries and no dairy or eggs, perfect for a fruity dessert or celebration treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 cup fresh strawberries, pureed
- 1/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup diced strawberries
- For frosting: 1/2 cup vegan butter
- 2 cups powdered sugar
- 1/4 cup strawberry puree
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a small bowl, combine almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the oil, strawberry puree, vanilla extract, and the almond milk mixture to the dry ingredients. Stir until just combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat vegan butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla. Beat until fluffy.
- Frost the cooled cupcakes and garnish with fresh strawberry slices if desired.
Notes
- Make sure to puree the strawberries smoothly for a better texture.
- Store cupcakes in the refrigerator if not serving immediately.
- You can use any plant-based milk as a substitute for almond milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg