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Vegan Strawberry Cupcakes

These Vegan Strawberry Cupcakes are a sweet, refreshing delight with juicy strawberries and a hint of cinnamon!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Cupcakes, Easy, Strawberry, Vegan
Servings: 12 servings

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.