Vegan Strawberry Cupcakes
Light, fluffy, and bursting with real strawberry flavor, these vegan cupcakes use a fresh fruit puree for the ultimate summer treat. No egg replacers required!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 cupcakes
- Category: Dessert
- Cuisine: American
Ingredients
All-purpose flour – 2 ½ cups (310g)
Granulated sugar – 1 cup (200g)
Baking powder – 3 teaspoons
Baking soda – ½ teaspoon
Salt – 1 pinch
Ripe strawberries (pureed) – 3 cups (360g)
Dairy-free milk – ⅓ cup (85g)
Neutral flavored oil – ⅓ cup (85g)
Apple cider vinegar – 1 tablespoon
Vanilla extract – 1 teaspoon
Beetroot powder (optional for color) – 3 teaspoons
Instructions
Preheat oven to 180°C (350°F) and line cupcake trays with liners.
Puree the strawberries in a blender until completely smooth.
Whisk the flour, sugar, baking powder, baking soda, and beetroot powder in a large bowl.
Add the strawberry puree, milk, oil, vinegar, and vanilla to the dry ingredients.
Fold gently until just combined; do not overmix.
Divide the batter into liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
• Use a kitchen scale for the most accurate results, especially with the strawberry puree.
• If using frozen strawberries, defrost them completely before pureeing.
• Do not overmix the batter to avoid a gummy or dense texture.
• Use beetroot powder or a drop of vegan food gel for a vibrant pink color.
Find it online: https://pinchofwarmthbakes.com/vegan-strawberry-cupcakes/