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!
kathy thomas says February 06, 2013 at 7:18 am I just tried this recipe and after taking my first bite, noticed something missing. It's salt. I recommend adding 1/2 teaspoon of salt. Otherwise, the cupcake tastes flat. Reply
Heather says October 27, 2012 at 8:32 pm These cupcakes are easy to make and soooo yummy. My kids loved them. I will use less sugar next time too. I love your website! Reply
Sabrina says October 25, 2012 at 12:14 pm Wondering if anyone tried this recipe with a gluten free flour or almond flour? Reply
Krista says April 25, 2012 at 6:46 pm YAY! I'm so happy I found your website, and what a GREAT story about how YOU came to create your blog. I've just put in the Strawberry Eggless muffins to bake - fingers crossed. I've recently developed a health thingy, and I need to stop eating eggs, and other things, and realized hey! this is vegan... so I've been checking out resources and your blog is AMAZING! Thank you so much and I'll let you know how the muffins turn out! I chose to make them with chunks of Strawberries and I did not add more liquid but rather just mixed it, and I believe the batter will spread out around the fruit as it bakes due to the oil. I used parchment cups so that I didn't have to grease the tins and I'm cooking in a gas oven so will definitely let everyone know about the timing etc. Thanks again, Krista Reply
Madhuram says April 25, 2012 at 7:16 pm Wow! you sound very enthusiastic Krista. Thanks! Do let us know how the cupcakes turn out. Reply
veena says December 07, 2011 at 7:59 am hi i tried this and it came ou very well. very tasty too.I have blogged about it here http://veenasvegnation.blogspot.com/2011/12/eggless-strawberry-cupcakes.html Reply
Madhuram says December 07, 2011 at 1:24 pm Thanks Veena. You could also rate the recipe if you want to. Reply
Shankari says November 20, 2011 at 4:11 pm Madhuram, Can I use Apple cider insted of White vinegar? Thanks, Shankari. Reply
Madhuram says November 21, 2011 at 8:33 am Sure Shankari. Actually I prefer apple cider vinegar because the end product does not have that vinegar smell which sometimes does happen if you use white vinegar. Reply
srividhya says September 15, 2011 at 8:56 am madhu, Is the white distilled vinegar different from rice vinegar? Is it ok if I use rice vinegar in this recipe? The reason being, I bought rice vinegar for another of the recipes you had put up and now I don't want to buy this too (If I bake regularly, I would not worry. But being a novice, I don't want to buy so many different things. if I end up losing interest,it will go waste in my kitchen). Reply
Madhuram says September 15, 2011 at 11:57 am So far I have used only apple cider vinegar and white vinegar in my recipes and have used both of them interchangeably and it works. I guess the same should hold good for rice vinegar too. Reply
srividhya says September 15, 2011 at 1:18 pm Thank you Madhu! Will try and let you know how it turned out. Also, what does creaming the sugar mean? (referring to your notes). I googled it and found search results only for 'creaming butter and sugar'. Is it the same? Reply
Tina says March 17, 2011 at 4:18 pm Hi Madhuram, Love all your recipes...just a quick question. Do I need to vary the temperature and cooking time in your recipes if I am cooking in a fan assisted oven? Thanks. Reply
Madhuram says March 17, 2011 at 9:13 pm Thanks Tina. Are you referring to a convection oven! Check this link: http://www.ehow.com/way_5514022_convection-oven-baking-instructions.html Reply
Julie says February 28, 2011 at 5:32 am Thanks for this recipe - we're not vegan but had no eggs due to our chickens being chicken-sat by friends while we moved house. They've just arrived home, but aren't laying yet. The recipe worked perfectly. Instead of strawberries I used some stewed plums and peaches. The muffins were light with a good texture. Reply
meenakshi says February 17, 2011 at 4:25 pm hello..i made these..however the strawberries inside turned mushy although the batter had cooked the strawberries were like jelly..am not sure why. this happens everytime i use strawberries..any suggestions to remedy this..the cooking time is definitely as suggested (45 mts or so) but the toothpick never comes clean even at a time more than that.. Reply
patrizia says April 10, 2010 at 8:36 am My variations: Used Spelt flour and extra virgin olive oil. 500 gr. strawberry cut into pieces, covered them with some of the sugar, half lemon juice and a spoon of apple vinegar. Stirred and Let them sit for an hour until juice formed. Then pureed them and followed the recipe. One could keep some of the puree to eat with the cake. It was very good. Thanks. You're welcome Patrizia. It's great to know that spelt flour works well in this recipe. Thanks for sharing the info here. Reply
