Vegan Strawberry Cupcakes
These vegan strawberry cupcakes are light, fluffy and made with real fruit! They’re super easy to make and can be paired with strawberry, chocolate or vanilla frosting for a delicious treat!
Following on from my strawberry buttercream post, I present you with these cute little strawberry cupcakes!
What’s not to love?!
These cupcakes are great for any occasion, but their pink colour makes them perfect for Valentine’s day.
If you wanted to go all out, you could top them with chocolate buttercream and small chocolate-covered strawberries.
Or add some love heart sprinkle decorations…
The choice is yours!
For this recipe, I used strawberry puree for a somewhat natural touch.
Making strawberry puree
When I first tried to make these cupcakes, I had a bit of trouble getting a strong enough strawberry flavour.
For some strange reason, I thought it was necessary to strain the pulp out of the strawberries first.
Little did I know I was essentially just adding pink water to the cake mix…
Turns out the process was way more simple than I had first anticipated. All you need to do is whack the strawberries into a blender, blend them up and add the mixture to your cake batter just like that.
I used 240g of strawberries (about 15 medium strawberries). I weighed them after cutting the tops off and before washing.
This made 280ml of puree (1 cup + 2 tablespoons), which was just the right amount.
Obviously, the amount of puree you end up with will depend on the size of your strawberries so I recommend weighing with a scale where possible.
If you have any puree leftover, you can keep it in the fridge and add it to your morning smoothie for some extra sweetness, vitamins and minerals.
Likewise, if you need more puree, you can just blend up some more strawberries.
How to make vegan strawberry cupcakes
Preheat your oven to 180°C/350°F. If you’re using a fan or convection oven, set it to 160°C/325°F instead.
Line a cupcake tray with 12 liners. I used some pink ones that came in a pack I purchased from Tesco.
In a large bowl, mix together 230g of self-raising flour (1+3/4 cups), 1/2 teaspoon of baking powder and 180g of caster sugar (3/4 cup + 2 tablespoons).
Caster sugar is also known as superfine sugar. Regular (granulated) sugar can be substituted but the cupcakes may taste slightly grainy or crunchy.
Add 280ml of strawberry puree (or 1 cup + 2 tablespoons) to the bowl, along with 6 tablespoons of vegetable oil, 1/2 teaspoon of apple cider vinegar and 1 teaspoon of vanilla extract.
I personally recommend using a neutral tasting oil such as rapeseed or sunflower oil. Oils like coconut and olive have a stronger flavour that may overpower the subtleness of the strawberry.
Mix everything together thoroughly until you have a nice smooth cake batter. Make sure you get any dry ingredients that may be stuck at the bottom or sides of the bowl.
At this point, you could also add a drop of pink food colouring if you wish. As you may be able to see from my photos, the cupcakes turned a slightly purple colour after baking.
They looked fine after I had put some frosting on top but I think next time I’d add some food colouring to the batter for a stronger colour.
For reference, I always use PME food gels for colour. You only need a tiny amount for quite a vibrant colour.
Divide the mixture equally between your 12 cupcake cases and bake for 18-20 minutes.
You can check if they’re ready by inserting a toothpick through the centre of one. If the toothpick comes out clean, without any cake mix stuck to it, that means they’re done.
Transfer the cupcakes to a wire rack and leave them there to cool completely.
For the frosting
I chose to pair the cupcakes with my strawberry buttercream for the purposes of this post but you can add whichever type of frosting you desire.
- Dark chocolate ganache
- Chocolate buttercream
- Vanilla buttercream
- White chocolate ganache
- Cream cheese frosting
Add 240g (1 cup) of vegan butter into a large bowl with 1 teaspoon of strawberry extract. Mix it with an electric whisk or stand mixer to soften it.
Measure out 600g of icing sugar (5 cups). Add it to the bowl a little at a time, stirring with a wooden spoon.
Give it another mix with your electric whisk or stand mixer until it becomes soft, fluffy and pale.
Add a drop of pink food colouring and mix it in. I recommend starting with a very small amount and increasing it slowly until you get your desired amount.
It’s much easier to add colour than it is to take it away!
Add the frosting to a piping bag with your favourite nozzle attachment and pipe a swirl onto each cupcake.
Decorate with half a small strawberry and enjoy!
These are best stored at room temperature in an airtight container. The buttercream holds up pretty well outside of the fridge, as long as the room isn’t super warm.
If you’re using fresh strawberries to decorate the cupcakes, add them immediately before serving. The strawberries will spoil the frosting if left for too long.
Around 2-3 days if stored appropriately.
If you can’t/don’t want to use fresh strawberries, you can add 1 teaspoon of strawberry extract to the cake batter and substitute the strawberry puree for plant-based milk.
Anything your heart desires! I’ve linked to a few of my other frosting recipes above but some flavours I think would go great are chocolate, vanilla, cream cheese, raspberry, lemon and white chocolate.
The world truly is your oyster!
That’s all for now. I really hope you love these cupcakes! Let me know if you try them at home and leave your thoughts in the comments below. I love hearing from you!
Happy baking! xo
Vegan Strawberry Cupcakes
Light and fluffy cupcakes made with real, fresh strawberries.
- 230 g Self-raising flour (1+¾ cups)
- ½ Teaspoon Baking soda
- 180 g Caster sugar (¾ cup + 2 tablespoons)
- 280 ml Strawberry puree* (1 cup + 2 tablespoons)
- 6 Tablespoons Oil (I recommend a neutral oil such as vegetable or sunflower)
- ½ Teaspoon Apple cider vinegar (or lemon juice)
- 1 Teaspoon Vanilla extract
- Drop of Pink food colouring (optional)
For the frosting:
To top (optional):
- 6 Small strawberries, cut in half
Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tin with 12 cupcake liners.
In a large bowl, mix together the flour, baking soda and sugar.
Add in the strawberry puree, the oil, apple cider vinegar and vanilla extract. Mix everything together thoroughly, making sure there is no dry mixture stuck to the sides or bottom of the bowl.
Add in the food colouring if you're using it and mix well. I recommend that you start with a small amount then increase if you want a stronger colour.
Divide the cake batter between your cupcake cases and bake for 18-20 minutes. You can test if they're ready by inserting a toothpick through the centre of one. It will come out clean when they're done.
Transfer the cupcakes to a wire rack and let them cool completely.
Top with strawberry frosting and half a fresh strawberry.
- *I used 240g of fresh strawberries to get 280ml of strawberry puree. I weighed them after cutting the green tops off then blended them to make a puree. 240g is around 15 medium-large strawberries.
- If using fresh strawberries on top for decoration, I recommend only adding them when you’re ready to serve the cupcakes. They won’t last as long otherwise.