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–+ servings
Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes

Delicious Vegan Strawberry Cupcakes that are light, fluffy, and perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Sweet Moments
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2.5 cups all-purpose flour provides the base for a soft texture.
  • 1 cup granulated sugar adds sweetness to balance the tangy strawberries.
  • 3 teaspoons baking powder helps the cupcakes rise beautifully.
  • 0.5 teaspoon baking soda gives an additional lift for a fluffy bite.
  • 1 pinch salt enhances the overall flavor (optional but recommended).
  • 3 cups ripe strawberries pureed, infuse these cupcakes with natural sweetness and fruity goodness.
  • 0.33 cup dairy-free milk keeps the batter moist and caters to a vegan lifestyle.
  • 0.33 cup neutral-flavored oil ensures tender cupcakes without overwhelming flavor.
  • 1 tablespoon apple cider vinegar or lemon juice adds a delightful tang (optional but enhances flavor).
  • 1 teaspoon vanilla extract provides a warm, comforting essence (optional).
  • 3 teaspoons food coloring or beetroot powder for a vibrant hue (optional).
For the Frosting
  • Vegan Strawberry Cream Cheese Frosting choose your favorite for a luscious topping that complements the cupcakes.
  • Vegan Strawberry Frosting choose your favorite for a luscious topping that complements the cupcakes.
For Decoration
  • fresh strawberries perfect slices for a beautiful garnish on top.
  • freeze-dried strawberries or raspberries add a crunchy, flavorful touch for added flair.

Equipment

  • Oven
  • Cupcake trays
  • Blender
  • mixing bowl
  • whisk
  • Spoon

Method
 

How to Make Vegan Strawberry Cupcakes
  1. Preheat your oven to 350°F (180°C). Line your cupcake trays with liners.
  2. In a blender, puree the ripe strawberries until smooth, and set aside.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and optional salt.
  4. Add the strawberry puree along with the dairy-free milk, neutral oil, and optional apple cider vinegar or lemon juice to the dry mix. Gently stir until just combined.
  5. Spoon the batter into the lined cupcake trays, filling each about two-thirds full.
  6. Place the trays in the preheated oven and bake for 18-20 minutes. They'll be done when a toothpick inserted into the center comes out clean.
  7. Once baked, remove the cupcakes from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack.
  8. Once completely cool, frost the cupcakes with either Vegan Strawberry Cream Cheese Frosting or Vegan Strawberry Frosting. Top with fresh strawberry slices and a sprinkle of freeze-dried strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 18gVitamin C: 20mgCalcium: 2mgIron: 5mg

Notes

For the best results, use ripe strawberries for maximum flavor and sweetness. Rotate your cupcake trays halfway through baking for even cooking.

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