Delight your taste buds with these Fluffy Vegan Vanilla Cupcakes with Strawberry Frosting. These cupcakes are light, airy, and bursting with the sweet, fragrant flavor of vanilla. Topped with a luscious strawberry frosting made from real strawberries, they’re perfect for birthdays, celebrations, or simply treating yourself to something sweet.
The combination of fluffy cake and creamy frosting makes these cupcakes a guaranteed hit, whether you’re baking for a crowd or just indulging your inner baker.
Why You’ll Love This Recipe
- Light and Airy: These cupcakes are perfectly fluffy, with a soft, tender crumb.
- Real Strawberry Frosting: Naturally sweet and fruity, made with fresh strawberries.
- Vegan and Easy: No eggs or dairy required, and the results are always delicious.
- Perfect for Any Occasion: Ideal for parties, special events, or as an everyday treat.
Ingredients
For the Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plant-based milk (almond, soy, or oat)
- 1/3 cup neutral oil (e.g., canola, sunflower, or melted coconut oil)
- 1/4 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons vanilla extract
For the Strawberry Frosting:
- 1/2 cup fresh strawberries, chopped (plus extra for garnish)
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Breakdown
Vanilla Extract
Infuses the cupcakes with classic vanilla flavor that pairs beautifully with the strawberry frosting.
Applesauce
A plant-based substitute for eggs, adding moisture and keeping the cupcakes light and fluffy.
Fresh Strawberries
Bring natural sweetness and a gorgeous pink hue to the frosting.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine the Wet Ingredients
- In a separate bowl, mix the plant-based milk, oil, applesauce, apple cider vinegar, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Bake
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Strawberry Frosting
- Puree the chopped strawberries in a blender or food processor until smooth.
- In a large bowl, beat the vegan butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, alternating with the strawberry puree, until the frosting is smooth and spreadable.
- Mix in the vanilla extract and a pinch of salt.
Step 7: Frost and Decorate
- Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
- Garnish with sliced strawberries or sprinkles, if desired.
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend to make these cupcakes gluten-free.
- Switch the Frosting: Try a chocolate or lemon frosting for a fun flavor twist.
- Add a Filling: Hollow out the center of each cupcake and fill with strawberry jam for a surprise burst of flavor.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
Nutritional Information (Per Cupcake with Frosting)
- Calories: 240
- Protein: 2g
- Carbohydrates: 36g
- Fat: 10g
- Fiber: 1g
- Sugar: 24g
- Iron: 8% of the daily value
These cupcakes are a light yet indulgent treat that’s perfect for any occasion.
Conclusion
These Fluffy Vegan Vanilla Cupcakes with Strawberry Frosting are the perfect combination of light, airy cake and rich, fruity frosting. Whether you’re baking for a special event or simply want to treat yourself, these cupcakes are sure to delight both the eyes and the taste buds.
Have you tried this recipe? Share your experience in the comments below! We’d love to see how you decorated your cupcakes—tag us on social media to show off your creations.
Frequently Asked Questions
1. Can I use frozen strawberries for the frosting?
Yes, but thaw them first and drain any excess liquid before pureeing.
2. What’s the best way to ensure fluffy cupcakes?
Don’t overmix the batter, and bake the cupcakes as soon as the batter is combined to ensure the vinegar and baking soda react properly.
3. Can I make the frosting ahead of time?
Yes, store the frosting in the fridge for up to 2 days. Bring it to room temperature and re-whip before using.
4. What’s the best way to pipe frosting?
Use a piping bag with your favorite tip for decorative swirls. If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
5. Can I add sprinkles to the batter?
Absolutely! Gently fold in sprinkles for a funfetti-style cupcake.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.