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!
Sara says April 09, 2010 at 5:21 am Great recipe!!! I added some vanilla frosting on top. Delicious!! Thank you! You're welcome Sara. Reply
Kim says March 29, 2010 at 9:32 am I made these this weekend. used 14 frozen whole strawberries. I also had to add 1/4 cup of water as the batter did not have enough liquid to mix together. I got 12 muffins out of it. Next time I may decrease the oil some as the oil soaked the muffin tin liners. And I like my muffins a little sweeter so I will add a tad more sugar. Also, at 22 minutes I checked with a toothpick which came out clean, but they really needed to bake longer so my 2nd batch I baked about 24 minutes and they came out better. Great recipe though, thanks! You're welcome Kim. Reply
Krsna says March 07, 2010 at 7:53 pm Hi Madhuram, This recipe is really good i tried this with boysenberies and the muffins were yummy! You have some very nice recipes here and your tips are useful. Thanks. 😉 You're welcome Krsna. I have heard boysenberries somewhere but have not seen it or tasted it. Reply
Sankri says March 05, 2010 at 3:20 am Greetings, Can I use the self raising flour instead the Unbleached All Purpose Flour..... Hoping to try this recipe this weekend...Thank you Hi Sankri. You cannot sub SRF for APF because SRF already has baking powder in it. So the baking powder in the recipe has to be adjusted accordingly. But this recipe does not have baking powder and I'm not sure how it will affect the end product if you are using SRF. Reply
Prachi says February 08, 2010 at 8:06 am Hi Madhuram! thanks a ton for this interesting recipe... it was my third try for baking and it came out as a miracle! first 2 cup cake were complete FLOP! (first was using milkmade and the other one using eggs).. 🙂 I made few alterations... I used half a quantity of given recipe... and used 1 ripe Banana puree instead of strawberries ... and added a little strawberry jam to give just a tinge of strawberry flavor! It's so spongy and perfect moist! thanks again! Prachi, those are some amazing changes you have made. Great going. Reply
harini says February 05, 2010 at 10:43 am hi, I have a doubt....can i use vegetable oil instead of canola oil? regards, Harini Yes you can, Harini. Reply
Elena Aguilar says October 25, 2009 at 1:04 pm Oh my, oh my! Amazingly delicious! Surprisingly delicious! I had to make something vegan for allergic kids and I would have never guessed these were vegan--they were so good and light and fluffy and yummy! I did 3/4 c sugar and that was even too sweet for me. I'd probably cut the sugar down farther if I was to make again -- which I probably will! Thanks. You're welcome Elena. You should try the blueberry muffins too. Reply
jyothi says September 21, 2009 at 3:24 pm Thank you for a good recipe it is yummmy!... I put brown sugar in this dish ...almost 1 cup..turned out vey sweet for us..next time will reduce sug and see...I even tried blueberry ones..they r great too.... You're welcome Jyothi. Reply
Sudha says August 26, 2009 at 4:11 pm Thanks a lot for this recipe, I was pretty amazed at how the cup cakes rose perfectly in the oven without eggs! >You're welcome Sudha. Reply
priya says June 23, 2009 at 8:55 am Hi madhuram , Though I have the book "the joy of vegan baking "I never attempted to make this cupcake.Over the weekend I picked up strawbeeries from the farmers market and after reading your post I must say I was tempted to try this.The cupcakes came out well.Thanks. You're welcome Priya. It's such a simple recipe yet tasty right! Reply
Nona says May 17, 2009 at 7:30 pm OMG! I doubled this recipe and made a strawberry cake for my son's birthday party. My dad said it was the best cake he'd ever eaten, and everyone else, all carnivores, went crazy over it. I pretty much followed the recipe, except using evaporated cane sugar, and adding a bit of water at the end before putting it in the oven to loosen up the batter. I am so tickled with this recipe. Will use it again and again. Thanks!! Thanks again Nona. I would love to try this recipe as a layered cake. Reply
Nona says May 11, 2009 at 12:07 pm I used this recipe this weekend and they were really delish. I used organic raw sugar and was out of Canola so I used EVOO. I mashed up the strawberries instead of pureeing. The texture was soft and moist with small chunks of strawberries and my omnivorous hubby and son destroyed them. I asked if I could take a few to my mother and they very selfishly begged me not to. Next time I will try it with some whole wheat pastry flour, and if that works, I'll double the batch as this recipe only produced 12. I made the icing with just Earth Balance "butter", confectioner's sugar, vanilla and a couple drops of almond milk, and it came out delish too. No need for the vegan shortening, in my opinion. I just wish we could find an alternative to the refined confectioner's sugar. Then it would be just perfect. Thanks Nona for the detailed feedback. EVOO works too? I haven't used EVOO while baking. Reply
Anny says March 23, 2009 at 1:53 pm This looks really good! My brother is allergic to dairy and eggs so this helped me out a lot, and he's really looking forward to making these muffins! By the way, does is matter what kind of vinegar or oil I use? Would it make a difference? If you know, I will be very greatful. Thanks again, Anny You're welcome Anny. I have tried this recipe with white vinegar as well as apple cider vinegar and both tastes good. I used canola oil, but you could use vegetable oil also. Reply
