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Vegan Strawberry Cupcakes

Light and fluffy cupcakes made with freeze-dried strawberry powder.

Course Dessert
Cuisine vegan
Keyword vegan strawberry cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 192 kcal

Ingredients

  • 230 g Self-raising flour (1+¾ cups)
  • ½ Teaspoon Baking soda
  • 180 g Caster sugar (¾ cup + 2 tablespoons)
  • 280 ml Soy milk (1 cup + 2 tablespoons)
  • 6 Tablespoons Oil (sub for melted vegan block butter)
  • 1 Teaspoon Apple cider vinegar (or lemon juice)
  • 1 Teaspoon Vanilla extract
  • 40 g Freeze-dried strawberry powder

For the frosting:

To top (optional):

  • 6 Small strawberries, cut in half
  • 2-3 Tablespoons Strawberry jam

Instructions

  1. 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.

  2. In a large bowl, mix together the flour, baking soda and sugar.

  3. Add in the soy milk, melted margarine, 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.

  4. Add in the strawberry powder and mix well.

  5. 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.

  6. Transfer the cupcakes to a wire rack and let them cool completely.

  7. Top with strawberry buttercream, half a fresh strawberry and some jam.

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Vegan Strawberry Cupcakes
Amount Per Serving (1 cupcake (no frosting))
Calories 192 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 37mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.