Description
Deliciously light and fluffy vegan strawberry cupcakes made with fresh strawberries and topped with a creamy dairy-free frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup coconut oil (melted)
- 1 cup strawberry puree (from fresh or frozen strawberries)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup almond milk (or other plant-based milk)
- 1/2 cup chopped fresh strawberries
- 1/2 cup vegan butter (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1–2 tbsp strawberry puree (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, melted coconut oil, strawberry puree, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, alternating with the almond milk. Stir until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- To make the frosting, beat the vegan butter until creamy. Add powdered sugar gradually, then mix in strawberry puree and vanilla extract until smooth.
- Frost the cooled cupcakes and top with a slice of fresh strawberry if desired.
Notes
- Ensure the strawberry puree is smooth for better texture.
- You can substitute coconut oil with any neutral vegetable oil.
- Refrigerate cupcakes if not serving the same day, especially in warm weather.
- Use a piping bag for a prettier frosting presentation.