Vegan Strawberry Cupcakes

Yield

12 standard cupcakes

Total Time

About 45–60 minutes

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Ingredients

For the Cupcakes

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup (150 g) granulated sugar

• ½ cup (120 ml) neutral oil (canola, sunflower, or melted coconut oil)

• 1 cup (240 ml) unsweetened plant milk (almond, soy, or oat)

• 1 teaspoon apple cider vinegar

• 1 teaspoon pure vanilla extract

• ¾ cup (150 g) fresh strawberries, finely chopped or puréed

• Optional: 1–2 drops natural red or pink food coloring

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For the Strawberry Frosting

• 1 cup (225 g) vegan butter, softened

• 3–4 cups (360–480 g) powdered sugar

• 2–3 tablespoons strawberry purée (thick, reduced if possible)

• 1 teaspoon vanilla extract

• Pinch of salt

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Instructions

Step 1: Prepare the Oven and Pan

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin pan with cupcake liners.

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Step 2: Make Vegan Buttermilk

1. In a small bowl, mix plant milk and apple cider vinegar.

2. Let sit for 5–10 minutes to curdle slightly.

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Step 3: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

Set aside.

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Step 4: Mix Wet Ingredients

In another bowl:

1. Whisk sugar and oil until combined.

2. Add vegan buttermilk and vanilla extract.

3. Stir in finely chopped or puréed strawberries.

Tip: If using purée, strain excess liquid for stronger flavor and better texture.

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Step 5: Combine

1. Gradually add dry ingredients into wet ingredients.

2. Mix gently until just combined.

3. Do not overmix; the batter should be slightly thick but smooth.

Optional: Add a drop or two of natural coloring if you want a pinker cupcake.

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Step 6: Bake

1. Fill liners about ¾ full.

2. Bake for 18–22 minutes.

3. A toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

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Strawberry Frosting Instructions

Step 1: Prepare Strawberry Purée

For stronger flavor:

• Simmer ½ cup strawberry purée in a small saucepan over low heat until reduced to about 2–3 tablespoons.

• Cool completely before using.

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Step 2: Make Frosting

1. Beat vegan butter for 2–3 minutes until fluffy.

2. Gradually add powdered sugar, 1 cup at a time.

3. Add reduced strawberry purée, vanilla, and salt.

4. Beat 3–5 minutes until light and creamy.

If frosting is:

• Too thin: add more powdered sugar.

• Too thick: add 1 teaspoon plant milk at a time.

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Assemble

1. Make sure cupcakes are fully cooled.

2. Pipe or spread frosting on top.

3. Garnish with fresh strawberry slices if desired.

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Storage

• Store at room temperature (covered) for 1 day.

• Refrigerate up to 4 days in an airtight container.

• Bring to room temperature before serving for best texture.