Vegan Strawberry Cupcakes

These pretty pink vegan strawberry cupcakes are deliciously moist and packed with strawberry flavor! Topped with strawberry frosting.

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Prep Time 20

Cook Time 20

Total Time 40

Course Baking, Cupcakes, Dessert

Cuisine Vegan

Servings cupcakes

Calories 360 kcal

Ingredients

For the Cupcakes:

2 cups all-purpose flour 250g
1 cup white granulated sugar 200g, or use allulose or other sweetener
1 tsp baking soda
½ tsp salt
1 cup strawberries 232g, puréed
2 tsp strawberry flavoring extract
½ cup applesauce or use 1/2 cup oil
1 tbsp apple cider vinegar or white vinegar
⅛ tsp red gel food coloring look for natural brands

For the Strawberry Frosting:

4 cups powdered sugar 480g
½ cup vegan butter 112g
1 tsp strawberry flavoring extract
2-3 tbsp strawberries puréed

Instructions

Preheat the oven to 350°F and line a cupcake tray. Set aside.
Add fresh strawberries to the food processor and purée. Set aside. (See note)
In a mixing bowl, add all-purpose flour, white granulated sugar, baking soda, and salt.
Add the strawberry purée, strawberry extract, canola oil, white vinegar, and red gel food coloring and mix into a batter. Don’t over-mix.
Divide the batter evenly between the cupcake liners and bake for 20-25 minutes.
Check for doneness by inserting a toothpick into the center of one of the cupcakes. It should come out clean.
Let the cupcakes cool in the tray for a few minutes and then transfer the cupcakes to a wire cooling rack to cool before frosting.
Prepare the frosting. To a stand mixer, add powdered sugar, vegan butter, strawberry extract, and 2 tablespoons of strawberry purée. From slow speed gradually increase the speed until the frosting is thick and smooth. If it's too thick, add more strawberry purée.
When the cupcakes have cooled completely pipe on the frosting and serve.

Notes

Measure the flour correctly. The best way to measure the flour if you’re using cups is to use the spoon and level method. If you have a food scale then weigh the flour on your food scale for the best accuracy.

Strawberry purée – to make strawberry purée add strawberries to the food processor (leaves cut off) and purée. Around 10.5oz (300g) of strawberries puréed makes enough for the cupcakes and frosting.

Strawberry extract – this is great for intensifying the strawberry flavor. The strawberry purées provide plenty of strawberry flavor.

Red gel food coloring – this just provides that lovely pink color. We only need to use a tiny bit in this recipe. Our favorite brand is Americolor.

Storing and Freezing – they will last for 2-3 days or be covered in the fridge where they will last for up to a week. They are also freezer-friendly if you want to freeze them.

Nutrition

Calories: 360kcalCarbohydrates: 75gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 251mgPotassium: 57mgFiber: 1gSugar: 57gVitamin A: 364IUVitamin C: 9mgCalcium: 7mgIron: 1mg

Keyword vegan strawberry

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