Vegan Strawberry Cupcakes Modified: Oct 15, 2024 by Madhuram · 96 Comments. 5 from 27 votes231shares This strawberry cupcake recipe is from The Joy of Vegan Baking. This was the first recipe I ever tried from this book and my first experience with vinegar too. I was surprised that it didn't taste anything like vinegar. Jump to:RecipeComments It was very sweet for me, so I would reduce the sugar quantity of sugar when I bake it the next time. Earlier I had this doubt if reducing or increasing the quantity of sugar in a recipe would affect the end product, but recently I got it clarified. Day before yesterday I baked some blueberry muffins (using vinegar) from the same book and the sugar mentioned in the recipe was ¾ to 1 cup and I chose to add ¾ cup because of the experience with the strawberry cupcakes. The muffins came out very good and we were okay with sweetness. For some, it may be very less but we were fine with it. I wanted to bake these muffins once again (I'll mention the reason when I post that recipe) and added some more sugar, little more than ¾ cup but less than 1 cup. Again the muffins turned out good. So I'm sure you can play with the sugar measurement in this strawberry cupcake recipe too because it's pretty similar to the blueberry muffins recipe. Recipe Vegan Strawberry Cupcakes Madhuram Can a cupcake made with vinegar taste so good? Yes! Sure! Try these vegan strawberry cupcakes and you will know what I mean. 5 from 27 votes Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Course CupcakesCuisine American Servings 16 Cupcakes OR Two 9-Inch Layers CakeCalories 153 kcal Cook ModePrevent your screen from going dark Need To Convert Measurements?Check out the Baking Measurement Chart! Ingredients▢ 1 and ¾ cups Unbleached All Purpose Flour (I used Bleached)▢ ¾ to 1 cup Sugar▢ 1 teaspoon Baking Soda▢ 8 oz Strawberries (I used 14 fresh) OR Frozen/Fresh Pureed OR Crushed▢ 1 teaspoon Vanilla Extract▢ ½ cup Canola Oil▢ 1 tablespoon White Distilled Vinegar InstructionsPreheat the oven to 350F/180C for 15 minutes. Grease/line a muffin tin or grease a 9 inch loaf pan.In a large bowl combine together the flour, baking soda and sugar.In another bowl, mix the oil, vinegar and vanilla. I pureed the strawberries in a blender, because I was not sure if my son would like to bite of chunks of strawberry in the muffin. Add the pureed strawberry also to the oil mixture and stir to combine.Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not over stir.Pour the batter into the prepared muffin tins. I got exactly 12 muffins.Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. If baking a loaf bake it for 40-45 minutes and check for the doneness.Remove from the oven and place on a wire rack to cool for 10 minutes. When cool, frost the cupcakes and top each with a whole strawberry. My Notes The original recipe had 1 cup of sugar, but I felt that it was very sweet for us. So I have made it as ¾ to 1 cup. Also the time mentioned in the recipe for muffins was 30 minutes, but mine was done around 22 minutes itself. The time mentioned for the loaf was 1 hour, but I have reduced it to 40-45 minutes. I have tried a couple of recipes from this book, they all turn out good, but there is some difference in the time it bakes. Mine always bakes at least 8-10 minutes earlier than the time mentioned in the recipe. Maybe it's my oven! Anyway just watch out. The top of the cupcake was slightly crispy than soft. I think that's because of the sugar. Since we are not creaming the sugar in this recipe, I think the sugar tends to be in a semi-crystal state, forming a crust like a thing. But in the blueberry muffin recipe also I did not cream the sugar, but it did not have the crusty top. It was so good and light. I can't wait to post that recipe here. I used a food processor to puree the strawberries. It was a wide base 1 cup mini bowl. I didn't have to add water at all. If you use a blender I think adding little water would be necessary and I'm sure that it would not affect the result in any way. NutritionCalories: 153kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 69mgPotassium: 37mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 1mg Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!Total231 Facebook98 Twitter2 Pinterest70 Flipboard Yummly61 Reddit0 More Eggless Cakes/CupcakesEasy Eggless Red Velvet Cupcakes (One Bowl)Red Velvet Oreo Cake using AquafabaOreo Poke Cake with Vanilla PuddingI Can't Believe It's Eggless Chocolate Cake!
Swetha says September 13, 2020 at 10:50 pm Great recipe. The cupcakes came out really fluffy and airy. I had a left over strawberry puree and frosting - this recipe worked perfect for it. I added some almond milk to make the cake batter a little runny since I had very less puree. But the overall outcome was great! Reply
Chitra says August 13, 2020 at 5:48 pm Hi, wonderful recipe, just what I was looking for. Thanks. Can I substitute canola oil with sunflower oil ? Reply
Juliette M. says June 26, 2020 at 10:26 am This is fantastic! I added 1/2 of a small avocado for extra good fat and a creamier texture. Reply
mrs. Tita says December 07, 2016 at 9:02 pm This recipe is very similar to a chocolate cake no eggs that I found in Amelia Bedelia's book. Includes the same ingredients, plus cocoa, water and salt... Reply
Kerry-Ann Harriott says November 22, 2016 at 12:35 pm Can i use apple cider vinegar instead of white? I'm thinking of adding some applesauce to it and maybe take out some strawberries Reply
Madhuram says November 22, 2016 at 1:02 pm Yes you can use apple cider vinegar. These days I'm using only that while baking. Yes applesauce should be ok. Reply
