Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 20 minutes


For the Cupcakes:

2 cups All Purpose Flour (250g)

1 cup White Granulated Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

1 cup Strawberry Purée (232g)

2 tsp Strawberry Extract

1/2 cup Canola Oil (120ml) or Vegetable Oil

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1/8 tsp Red Gel Food Coloring

For the Strawberry Frosting:

4 cups Powdered Sugar (480g)

1/2 cup Vegan Butter (112g)

1 tsp Strawberry Extract

2-3 Tbsp Strawberry Purée


1Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.

2Add fresh strawberries to the food processor (see notes*) and purée. Set aside.

3Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.

4Add the strawberry purée, strawberry extract, canola oil, white vinegar and red gel food coloring and mix into a batter. Don't over-mix.

5Divide the batter evenly between the cupcake liners and bake for 20-25 minutes.

6Check for doneness by inserting a toothpick into the center of one of the cupcakes. It should come out clean.

7Let the cupcakes cool in the tray for a few minutes and then transfer the cupcakes to a wire cooling rack to cool before frosting.

8Prepare the frosting. Add powdered sugar, vegan butter, strawberry extract and 2 tablespoons of strawberry purée to a stand mixer. Starting at slow speed gradually increase the speed until the frosting is thick and smooth. If it's too thick, add more strawberry purée.

9When the cupcakes have cooled completely pipe on the frosting and serve.

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