Vegan Strawberry Cupcakes
These vegan strawberry cupcakes are soft, fluffy, and naturally pink, made with real strawberries and simple pantry ingredients. Perfect for celebrations or everyday treats, they deliver fresh fruit flavor without any artificial extracts.
Equipment
- Oven
- cupcake tray
- paper liners
- blender
- Mixing bowls
- Whisk
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
- 3 cups ripe strawberries
- 0.33 cup dairy-free milk
- 0.33 cup neutral oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- pink or red food coloring or beetroot powder (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake tray with paper liners.
- Blend the strawberries until smooth to make a purée, then set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the strawberry purée, dairy-free milk, oil, vinegar, and vanilla extract to the bowl. Add food coloring if using.
- Gently fold the mixture until just combined. Do not overmix.
- Divide the batter evenly between liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost and decorate as desired once fully cooled.
Notes
Use ripe, sweet strawberries for the best flavor. Avoid overmixing the batter to keep cupcakes light and fluffy. Natural coloring may fade slightly during baking, so add a touch more if needed.