Vegan Strawberry Vanilla Cupcakes! Made with fresh ripe strawberries and pure vanilla extract. Light, fluffy, and delicious!
I hate breaking promises. I apologize. This recipe was supposed to be shared with you yesterday, and my intentions were good, but there just aren’t enough hours in a day, and I ran out of them two days in a row.
We’re in the middle of photographing the recipes for our cookbook with the amazingly talented food photographer, Kelly Allison. As much fun as it is, it’s SO MUCH WORK. We spent a full day organizing the order of the recipes, a full day pulling props and deciding on the backgrounds, writing the grocery lists and shopping, and finally, two days of photographing (you can see the fun on our Instagram account). For three days in a row, I left my house at 6:00 am and didn’t get home until 8:30 pm. When I got home I said hello to my hubby and furbabies, ate dinner, took out my computer and answered email and as many comments on the blog as I could, and by that time my brain was so foggy that I didn’t trust myself to write a blog post that required sharing ingredients. We have three more days of this to go, and it’s worth every exhausting second, except for the fact that in my sleep deprived state I broke a promise to you and I’m a day late in delivering this delicious strawberry vanilla cupcake recipe. Forgive me?
Now, on to the best cupcakes this side of Strawberry Hill.
June is on its way, and that means strawberries will be in season. That makes me so happy. If you love these ruby red, sweet, and delicious berries as much as I do, then you’re going to want to make these cupcakes for your next celebration. The fluffy vanilla batter, mixed with perfectly ripe strawberries and then topped with strawberry buttercream frosting (click here for the recipe), are truly worth celebrating.
Vegan strawberry vanilla cupcakes are perfect for Mother’s Day, Father’s Day, graduation parties, bridal and/or baby showers, birthdays, a neighborhood BBQ, or just because you really need a cupcake filled with fresh strawberries. Don’t tell your friends that they’re vegan until after they’ve oohed and aahed over them, then tell them that they don’t have any dairy butter or milk in them. Minds blown!
I’ll be making another batch of these for myself and my mom for Mother’s Day. If you make them soon please let me know how you liked them. In the meantime, I’m off to pull props for the next two days of photo shoots. Have a great weekend!
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Vegan Strawberry Vanilla Cupcakes
Ingredients
- 2 ½ cups 318 g all-purpose flour
- 3 teaspoon 11 g aluminum-free baking powder
- ½ teaspoon finely ground sea salt
- 1 cup 170 g finely chopped strawberries
- 12 tablespoon 175 g vegan butter, room temperature
- 1 ½ cups 292 g vegan granulated sugar
- 1 tablespoon 15 ml pure vanilla extract
- ¼ cup 60 ml aquafaba (juice from a can of chickpeas)
- 1 cup 240 ml almond milk
Instructions
- Preheat the oven to 375° f (190° c) and line a muffin pan with baking cups.
- In a medium bowl, whisk the flour, baking powder, and salt together until fully combined.
- In a large mixing bowl, beat the butter and sugar on a high speed until light and fluffy. Add the vanilla and aquafaba and beat on high until even lighter and fluffier. Turn the speed down to low and add half of the flour and half of the milk and blend until almost combined, add the rest of the flour and milk and blend until almost combined. Fold the strawberries into the batter.
- Use an ice-cream scoop to fill the baking cups ¾ of the way full and bake for 5 minutes. Reduce the heat to 350° f (177° c) and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack. Frost when completely cool.
- Click the link for the frosting
- Enjoy!
Ellen says
Hav you ever made this recipe as a cake? I want to make a two layer, 6" cake. I have made the cupcakes and they are delicious!
Linda Meyer says
Hi Ellen! Sorry for the late answer. Alex graduated with her Master's in Counseling Psychology on Friday and I took the weekend off to celebrate with her. To answer your question, yes, you can make this as a cake. The baking time will change, I'm thinking 30 to 40 minutes at 350 degrees, depending on the calibration of your oven. As you know, when the cake springs back after touching it and a wooden toothpick comes out clean when inserted in the center of the cake, it's ready. I'm so happy you enjoyed the cupcakes!
Kaya Senn says
Hello, I just tried this recipe and they tasted great, but they collapsed a lot. Do you know if this was from overmixing? Or is it to be expected for them to rise and then fall?
Linda Meyer says
Hi Kaya, I haven't had that problem. Over mixing the batter can do this, as can opening the oven frequently during the baking process. Let me know if those two things may have been the problem.
Carol says
can I possibly use frozen for the cupcakes and the icing too? Our local strawbs arent out yet.
Linda Meyer says
Hi Carol, frozen would work for the icing, but I think they might be too wet for the cupcakes. If you try it let me know how it turned out. 🙂
Carol says
ok...I think I'll wait till our Ontario strawberries are out...month or so.
Carol says
do you have a vanilla cupcake and I could do that with the strawberry icing.
Linda Meyer says
Hi Carol, the cupcake base is a vanilla cupcake, just leave the strawberries out and you'll be good. Enjoy! 🙂
Christine @ Run Plant Based says
These are adorable and so festive for Mother's Day, thanks!
Linda Meyer says
Thank you! 🙂