Description
Light, fluffy, and bursting with fresh strawberry flavor, these vegan strawberry cupcakes are a perfect treat for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strawberry puree (from fresh or frozen strawberries)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup almond milk (or other plant-based milk)
- 1/2 cup diced strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, combine strawberry puree, oil, vinegar, vanilla, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the diced strawberries.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe, fresh strawberries for best flavor.
- Make sure not to overmix the batter to keep cupcakes tender.
- These pair well with vegan strawberry or vanilla frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg