Catch the aroma of fluffy Vegan Strawberry Cupcakes wafting through your kitchen, making you question why you ever ate anything else. These delightful treats burst with strawberry sweetness, their soft, spongy texture perfect for any celebration or a cozy afternoon snack.
Jump to:
- Ingredients for Vegan Strawberry Cupcakes
- How to Make Vegan Strawberry Cupcakes
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs :
- What are Vegan Strawberry Cupcakes made of?
- How do I store Vegan Strawberry Cupcakes?
- Can I use frozen strawberries for the cupcakes?
- Are there substitutes for common ingredients in the cupcake recipe?
- Conclusion for Vegan Strawberry Cupcakes :
- 📖 Recipe Card
Picture this: a sunny Sunday afternoon, your kitchen brimming with laughter and the sweet scent of fresh strawberries, as you whip up a batch of these cupcakes. They’re not just dessert; they’re a memory waiting to happen, ideal for birthdays, picnics, or even that lonely Tuesday when you need a pick-me-up.
Why You'll Love This Recipe
- Each cupcake is a burst of strawberry goodness that’s easy to bake and deliciously light.
- The vibrant pink hue makes them visually stunning and perfect for any occasion.
- You can customize the frosting and toppings based on your mood or what you have in your pantry.
- They’re so versatile that they can be enjoyed as breakfast or dessert!
Ingredients for Vegan Strawberry Cupcakes
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is the base of our cupcakes; it gives them a soft texture. Sift it well for best results.
- Baking Powder: Essential for making the cupcakes rise and become fluffy. Look for fresh powder for maximum effectiveness.
- Coconut Sugar: A natural sweetener that adds a hint of caramel flavor while keeping things plant-based.
- Unsweetened Applesauce: Acts as an egg replacer while adding moisture and sweetness; plus, it’s guilt-free!
- Dairy-Free Milk: Almond or oat milk works wonderfully to keep these cupcakes vegan without sacrificing flavor.
- Fresh Strawberries: Choose ripe strawberries for maximum flavor. They’ll be pureed to infuse the cupcakes with their juicy goodness.
- Vanilla Extract: Adds an aromatic sweetness that complements the strawberries beautifully—make sure it’s pure!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Vegan Strawberry Cupcakes
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly. You want every cupcake to release easily after baking.
Step 2: Prepare the Strawberry Puree
In a blender, add about one cup of fresh strawberries. Blend until smooth, creating a luscious puree that will be the star of our cupcakes.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, and coconut sugar until well combined. This helps distribute the baking powder evenly so every bite rises perfectly.
Step 4: Combine Wet Ingredients
In another bowl, mix unsweetened applesauce, dairy-free milk, vanilla extract, and the strawberry puree until smooth. The color should remind you of summer!
Step 5: Bring It All Together
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid over-mixing; we want those airy bubbles intact for fluffy cupcakes.
Step 6: Bake!
Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. Bake in preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.
Transfer to plates and serve with additional strawberry slices on top or whipped coconut cream for an extra special touch! Enjoy these little bites of heaven as they bring joy and sweetness into your day!
You Must Know
- These delightful Vegan Strawberry Cupcakes are not just for the vegan crowd; they are a hit at parties and gatherings!
- Light, fluffy, and bursting with strawberry flavor, these cupcakes will make you the star of any event.
- Plus, they’re secretly healthy—shh, don’t tell anyone!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). While it warms up, mix your dry ingredients first—flour, baking powder, and sugar. In another bowl, combine wet ingredients like plant-based milk and applesauce. Blend them together for a smooth batter before gently folding in fresh strawberries.
Add Your Touch
Feel free to swap out strawberries for other fruits like blueberries or raspberries. For an extra kick, add a teaspoon of vanilla extract or almond extract to enhance the flavor. Top with dairy-free frosting or enjoy them plain—whatever floats your cupcake boat!
Storing & Reheating
These Vegan Strawberry Cupcakes can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for up to a week. Enjoy them cold or briefly warm them in the microwave for that fresh-out-of-the-oven feel!
Chef's Helpful Tips
- Always use fresh strawberries for maximum flavor; frozen ones might make your batter soggy.
- Let your cupcakes cool completely before frosting to prevent melting.
- Experiment with different flours like almond or oat for unique textures and flavors.
I once brought these Vegan Strawberry Cupcakes to a gathering, and my non-vegan friends couldn’t believe they were dairy-free! Their faces lit up with joy after one bite—it was a sweet victory that made my day!
FAQs :
What are Vegan Strawberry Cupcakes made of?
Vegan Strawberry Cupcakes are delightful treats made without any animal products. The main ingredients typically include all-purpose flour, sugar, baking powder, and plant-based milk. Fresh strawberries add a burst of flavor and moisture. For the frosting, you can use coconut cream or vegan butter blended with powdered sugar for a creamy texture. This recipe ensures that everyone can enjoy delicious cupcakes while adhering to a vegan lifestyle.
How do I store Vegan Strawberry Cupcakes?
To keep your Vegan Strawberry Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them longer, consider refrigerating them for up to a week. For extended storage, you can freeze the cupcakes for about three months. Just remember to wrap them tightly to avoid freezer burn, and allow them to thaw at room temperature before serving.
Can I use frozen strawberries for the cupcakes?
Yes, you can use frozen strawberries instead of fresh ones for your Vegan Strawberry Cupcakes. However, it’s best to thaw them first and drain any excess liquid before incorporating them into your batter. This helps maintain the right texture in your cupcakes. Keep in mind that frozen strawberries may not hold their shape as well as fresh ones, but they will still provide delicious flavor.
Are there substitutes for common ingredients in the cupcake recipe?
Absolutely! If you want to make your Vegan Strawberry Cupcakes even more unique or if you’re out of certain ingredients, there are several substitutes available. You can replace all-purpose flour with almond or oat flour for a gluten-free version. For sweeteners, maple syrup or agave nectar works well instead of granulated sugar. Always ensure that these substitutes align with your dietary preferences while keeping the overall flavor intact.
Conclusion for Vegan Strawberry Cupcakes :
In summary, Vegan Strawberry Cupcakes are a delicious and versatile dessert option that everyone can enjoy. By using simple plant-based ingredients like fresh strawberries and coconut cream frosting, these cupcakes become a delightful treat suitable for various occasions. They are easy to prepare and can be customized with different flavors or toppings as desired. Whether you’re serving them at a party or enjoying them at home, these cupcakes are sure to impress!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Vegan Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
Description
Vegan Strawberry Cupcakes are a delightful, plant-based treat that elevate any occasion. Bursting with fresh strawberry flavor, these light and fluffy cupcakes are perfect for celebrations or a sweet afternoon snack. Easy to make and customizable, they bring joy to both vegans and non-vegans alike. Let the aroma of these cupcakes fill your kitchen, creating sweet memories with every bite.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup dairy-free milk (such as almond or oat)
- 1 cup fresh strawberries (pureed)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Blend fresh strawberries in a blender until smooth to create a puree.
- In a large bowl, whisk together flour, baking powder, and coconut sugar.
- In another bowl, mix applesauce, dairy-free milk, vanilla extract, and strawberry puree until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid over-mixing.
- Fill each muffin cup two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
