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!
Sharon says November 17, 2016 at 10:58 am This recipe is not doable. There is not enough liquid at all. Reply
Madhuram says November 19, 2016 at 12:42 pm It did work for me Sharon. If you felt the batter was too thick you could have added some water/milk to get the right consistency and then bake. Reply
Nayana says May 16, 2016 at 10:16 am Hi madhuram, Can we reduce the oil to 1/3 rd cup and then add some milk to compensate the moisture? Reply
Diane says April 09, 2016 at 9:56 pm Hi there, Can you pls give me the recipe of plain eggless vanilla cake ? Thank u. Reply
Madhuram says April 10, 2016 at 6:00 am http://www.egglesscooking.com/eggless-vanilla-cake-recipe/ Reply
Carol B says March 25, 2016 at 9:44 am This recipe looks great! Mine is in the oven now. I used Namaste flour (gluten free) and unfiltered apple cider vinegar. The batter was pretty dense, I hope it turns out well. I put the strawberries in the 1 cup processor and since I mixed the oil, vanilla and vinegar in a measuring cup, I just poured that into the processor to mix, so that might have something to do with it. Reply
Madhuram says March 25, 2016 at 4:19 pm Hmm...not all recipes can be adapted with gluten-free flour without affecting the taste or texture. Mostly cookies turn out well without much changes. Cakes, cupcakes, muffins mostly need xanathan gum. Reply
Madhuram says February 29, 2016 at 12:58 pm No Rashmi. You have to use both baking soda and vinegar. Reply
Lisa says February 16, 2016 at 12:49 am i can't believe how amazing these are. i always wanted to learn more about vegan baking and after graduating culinary school, i want to build my following with rich foods that tsate amazing sans dairy. i wanted a lower glycemic result so i used 3/4 cup agave nectar instead of sugar. i may try it again with splenda instead. i used fresh strawberries and did a cup of puree of that. i may try it with chunkier strawberries. i made them in cupcake form but they were so fluffy and light i call them the moistest muffins ever. can't wait to try more of your recipes and glad i discovered your website. thanks again. btw i thought about using apple cider vinegar but since i had both, i stuck with white vinegar per recipe. overall, one of the best, most accurate recipes i've found in years. seriously. bravo! Reply
Madhuram says February 16, 2016 at 12:45 pm Wow Lisa! Thank you so much for the feedback. You made my day. 🙂 Reply
Alecia says September 14, 2015 at 9:23 pm It was very yummy and easy to bake. I baked it 3 or 4 times already. Thank you Reply
Alecia says July 18, 2015 at 12:54 pm My cake was perfect... My first perfect cake. I used 1 cup white flour and 1/4 cup whole wheat flour & baked for appx 45 minutes. The taste was on point. However, next time I may use less than 3/4 cup of sugar due to sweetness Reply
Alecia says July 18, 2015 at 12:13 pm Mine is in the oven now.. I will let you know how it turned out Please note.. I usually fail to bake cakes properly but this was pretty easy and seems to be going fine so far Thanks Reply
lola says November 26, 2014 at 6:12 pm Thank you for this recipe. The cakes are baking right now.As I had no strawberries, I added water instead.I'll tell you how it went. Reply
Vv says June 15, 2014 at 9:59 pm Hello! can apple cider vinegar replace the White Distilled Vinegar?? Reply
Willow Fort says March 20, 2014 at 9:12 pm This is a wonderful, amazing recipe. The cake is a perfect texture for a strawberry cake - soft, light, not too sweet. I topped it with some vegan buttercream icing and a few fresh strawberries ...a dream Reply
Pragna says March 11, 2014 at 12:57 pm I baked strawberry cupcakes today! And am so excited it turned out great ! Thank you for the recipe and let me tell you your explanations and substitutes are of great help! My mother-in-law was happy too 🙂 Reply
Darlene says February 25, 2013 at 6:47 pm This recipe turned out fine for our family. I made a few adjustments. 1. 1/2 cup sugar - we don't like very sweet food 2. 1/2 cup water - I used fresh Strawberries(think the lack of moisture because I did not use frozen Strawberries. Baked them for 30 minutes (turned out perfectly) I think I will try many of your other recipes. Thank you for sharing. Reply
tripta says April 23, 2013 at 8:33 am Hi, can you please guide me if I need to cook these cakes in microwave whats the procedure. Please tell me the points I should keep in mind. Reply
Madhuram says April 24, 2013 at 11:58 am Sorry, Tripta. I'm not familiar with baking in a microwave oven. Reply
