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

1. 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.
2. 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.
3. Mix Wet Ingredients:
   • In a large bowl, whisk together the vegetable oil, granulated sugar, vanilla extract, and cooled strawberry puree.
4. Combine Dry Ingredients:
   • In another bowl, sift together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
5. Fold in Strawberries:
   • Gently fold in the diced strawberries until evenly distributed throughout the batter.
6. 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.
7. 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.
8. 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.
9. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them generously with the strawberry frosting using a spatula or piping bag.
10. 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!