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Vegan strawberry cupcake topped with fresh strawberries and creamy frosting

Vegan Strawberry Cupcake

These delightful vegan strawberry cupcakes are fluffy, moist, and bursting with fresh strawberry flavor. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup almond milk
  • 1/3 cup vegetable oil
  • 1 cup fresh strawberries pureed
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup vegan butter softened
  • 2 cups powdered sugar

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
  2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Step 3: In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
  4. Step 4: Pour the wet ingredients into the dry ingredients, stirring until just combined.
  5. Step 5: Gently fold in the strawberry puree until evenly distributed.
  6. Step 6: Fill the cupcake liners about 2/3 full with the batter.
  7. Step 7: Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Let the cupcakes cool completely on a wire rack.
  9. Step 9: For the frosting, beat the vegan butter until creamy, then gradually add powdered sugar until smooth.
  10. Step 10: Frost the cooled cupcakes and garnish with sliced strawberries if desired.

Notes

For the best flavor, use ripe strawberries. You can store these cupcakes in an airtight container for up to 3 days.