These Vegan Strawberry Cupcakes are light, fluffy, and bursting with fresh strawberry flavor. Perfect for any occasion, they feature a delightful strawberry frosting that complements the cupcakes beautifully.
Ingredients
For the Cupcakes:
- 1 cup (240ml) unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (100g) diced strawberries (fresh or frozen)
For the Strawberry Frosting:
- 1/2 cup (113g) vegan butter, softened
- 3 cups (360g) powdered sugar
- 3 tablespoons reduced strawberry puree (see instructions below)
- 1 teaspoon vanilla extract
- Optional: Red or pink food coloring
Instructions
- Prepare the Strawberry Puree:
- Rinse and hull about 10-12 medium strawberries. Blend them in a food processor until smooth.
- Pour the puree into a small pot and simmer over medium heat for about 25-30 minutes, until it reduces and thickens slightly. Allow it to cool before using.
- Make Vegan Buttermilk:
- In a measuring cup, combine the soy milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle.
- Mix Wet Ingredients:
- In a large bowl, whisk together the vegetable oil, granulated sugar, vanilla extract, and cooled strawberry puree.
- Combine Dry Ingredients:
- In another bowl, sift together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
- Fold in Strawberries:
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Fill Cupcake Liners:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Fill each liner about two-thirds full with batter.
- Bake:
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting:
- In a mixing bowl, beat the softened vegan butter until creamy. Gradually add powdered sugar and mix until smooth.
- Add the reduced strawberry puree, vanilla extract, and optional food coloring; mix until fluffy and well combined.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them generously with the strawberry frosting using a spatula or piping bag.
- Serve and Enjoy:
- Optionally top each cupcake with a fresh strawberry for decoration. Enjoy your delicious Vegan Strawberry Cupcakes!
Tips
- Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Customization: Feel free to add chocolate chips or use other fruits like raspberries for variation.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for gluten-free cupcakes.
These Vegan Strawberry Cupcakes are not only delightful but also a great way to celebrate strawberry season! Enjoy your sweet creation!