Name: Vegan Strawberry Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Yield: 1 dozen cupcakes
Ingredients: 4 cups chopped strawberries fresh or thawed; 2 cups flour; 1 cup sugar; 1 tsp baking soda; ¼ tsp salt; ⅓ cup coconut oil; 1 tsp apple cider vinegar; 4 Tbsp aquafaba; 3-4 drops pink vegan food coloring (optional); 4 Tbsp strawberry purée; 3 cups powdered sugar; ¼ cup coconut oil; 1 Tbsp vegan buttery spread; 1 Tbsp non dairy milk I used almond milk

Recipe

Vegan Strawberry Cupcakes

The very best strawberry cupcakes, made with real strawberries, and no dairy or eggs.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 0.5× original. Base yield: 1 dozen cupcakes.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Yield: 1/2 dozen cupcakes
Prep: 10 minutes
Cook: 30 minutes
Total: 60 minutes
Additional Time: 20 minutes

Ingredients

For The Cupcakes

2 cups chopped strawberries fresh or thawed
1 cups flour
1/2 cup sugar
1/2 tsp baking soda
1/8 tsp salt
1/6 cup coconut oil
1/2 tsp apple cider vinegar
2 Tbsp aquafaba
1 1/2–2 drops pink vegan food coloring (optional)

For The Frosting

2 Tbsp strawberry purée
1 1/2 cups powdered sugar
1/8 cup coconut oil
1/2 Tbsp vegan buttery spread
1/2 Tbsp non dairy milk I used almond milk

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 1 dozen cupcakes.

4 cups chopped strawberries fresh or thawed
2 cups flour
1 cup sugar
1 tsp baking soda
¼ tsp salt
⅓ cup coconut oil
1 tsp apple cider vinegar
4 Tbsp aquafaba
3-4 drops pink vegan food coloring (optional)
4 Tbsp strawberry purée
3 cups powdered sugar
¼ cup coconut oil
1 Tbsp vegan buttery spread
1 Tbsp non dairy milk I used almond milk

Instructions

Heat oven to 350 degrees. Put the strawberries in a blender and blend until you get a smooth purée.
Mix dry ingredients for the cupcakes: 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.
Mix wet ingredients: 1 cup of the strawberry purée, 1/3 cup coconut oil, 1 tsp apple cider vinegar, and one aquafaba egg. Combine them with the dry ingredients and stir until fully blended. Batter will be thick.
Scoop batter into cupcake molds and bake at 350 degrees for 30 minutes.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-strawberry-cupcakes/