If you’re in the mood for something sweet, refreshing, and utterly delightful, look no further than these Vegan Strawberry Cupcakes. Bursting with juicy strawberries and a hint of cinnamon, they provide the perfect balance of flavor and texture. Whether you’re vegan, vegetarian, or just someone who loves a good dessert, these cupcakes are sure to satisfy your sweet tooth. Plus, they’re simple to make and perfect for any occasion, from birthday parties to a cozy afternoon snack.
Why This Vegan Strawberry Cupcake Stands Out
These Vegan Strawberry Cupcakes stand out not only for their delicious taste but also for their wholesome ingredients. With no eggs or dairy, they’re light and fluffy, yet incredibly moist thanks to the addition of fresh strawberries. The hint of cinnamon adds warmth, making these cupcakes a delightful treat any time of year. What’s more, you can easily customize them with a vegan strawberry buttercream frosting, making them ideal for celebrations or just a sweet treat at home.
What You’ll Need
To make these Vegan Strawberry Cupcakes, gather the following ingredients:
- 1/2 cup water
- 1 tsp pure vanilla extract
- 2 tbsp oil or almond butter (or mashed banana for a fat-free version)
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup sugar
- 1 1/2 cups diced strawberries
- Optional: Vegan strawberry buttercream frosting (recipe below)
Before You Start: Equipment
Before diving into the baking process, make sure you have the following equipment ready:
- Muffin tin: A standard muffin tin will work perfectly for this recipe.
- Parchment liners: These help ensure your cupcakes come out easily and cleanly.
- Mixing bowls: You’ll need at least two—one for wet ingredients and one for dry.
- Whisk: Essential for blending your ingredients smoothly.
- Spatula: Great for folding in the strawberries and ensuring everything is mixed well.
How to Prepare Vegan Strawberry Cupcakes
Follow these simple steps to create your delicious Vegan Strawberry Cupcakes:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Muffin Tin
Line your muffin tin with parchment liners to prevent sticking. This also makes for a beautiful presentation.
Step 3: Mix the Wet Ingredients
In a mixing bowl, combine the water, pure vanilla extract, and your choice of oil or almond butter (or mashed banana). Whisk until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, combine the flour, baking powder, cinnamon, salt, and sugar. Mix these dry ingredients thoroughly.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 6: Fold in the Strawberries
Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 8: Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Frost (Optional)
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If desired, frost with vegan strawberry buttercream frosting once cooled.
Quick Replacement Ideas
If you’re missing an ingredient or wish to customize your Vegan Strawberry Cupcakes, consider these quick replacements:
- For almond butter: Use peanut butter or any nut/seed butter.
- For oil: Substitute with unsweetened applesauce for a low-fat option.
- For flour: Use a gluten-free flour blend if you need a gluten-free option.
- For sugar: Coconut sugar or maple syrup work well as alternatives.
Watch Outs & How to Fix
While making Vegan Strawberry Cupcakes, keep an eye on the following to ensure success:
- Overmixing: This can lead to dense cupcakes. Mix until just combined.
- Underbaking: Ensure that you check with a toothpick. If it comes out wet, give them a few more minutes.
- Dry Cupcakes: If your batter is too thick, add a tablespoon of water to achieve the right consistency.
- Strawberry Distribution: For even flavor, be sure to fold the strawberries in gently and evenly.
Make Ahead Like a Pro
If you want to prepare in advance, here are some tips:
- You can prepare the batter a day ahead and store it in the refrigerator until you’re ready to bake.
- These cupcakes freeze well! After cooling, store them in an airtight container in the freezer. Just thaw and frost before serving.
- Consider making the vegan strawberry buttercream frosting ahead of time and storing it in the fridge for up to a week.
Helpful Q&A
Can I use frozen strawberries instead of fresh ones?
Yes! Frozen strawberries work great, but be sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I make these cupcakes gluten-free?
Simply substitute the regular flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement for best results.
What’s the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can freeze them for longer storage.
Can I add other fruits to the recipe?
Absolutely! You can easily substitute or add other berries like blueberries or raspberries for a different flavor twist.
Similar Recipes
If you enjoy these Vegan Strawberry Cupcakes, you might also like:
In Closing
These Vegan Strawberry Cupcakes are not just a treat for your taste buds; they’re a celebration of all things fruity and delicious. With their fluffy texture and sweet strawberry flavor, they’re sure to become a favorite in your household. Whether enjoyed plain or dressed up with a vegan buttercream frosting, they’re perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to indulge in these delightful cupcakes. Enjoy every delicious bite!
Vegan Strawberry Cupcakes
Ingredients
- 1/2 cup water
- 1 tsp pure vanilla extract
- 2 tbsp oil or almond butter (or mashed banana for a fat-free version)
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup sugar
- 1 1/2 cups diced strawberries
- Optional Vegan strawberry buttercream frosting (recipe below)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
- Line your muffin tin with parchment liners to prevent sticking. This also makes for a beautiful presentation.
- In a mixing bowl, combine the water, pure vanilla extract, and your choice of oil or almond butter (or mashed banana). Whisk until well combined.
- In another bowl, combine the flour, baking powder, cinnamon, salt, and sugar. Mix these dry ingredients thoroughly.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If desired, frost with vegan strawberry buttercream frosting once cooled.
Equipment
- Muffin Tin
- Parchment liners
- Mixing Bowls
- Whisk
- Spatula
Notes
- You can prepare the batter a day ahead and store it in the refrigerator until you're ready to bake.
- These cupcakes freeze well! After cooling, store them in an airtight container in the freezer. Just thaw and frost before serving.
- Consider making the vegan strawberry buttercream frosting ahead of time and storing it in the fridge for up to a week.
