Ah, cupcakes! Who doesn’t love a soft and moist bite of heaven? I adore cupcakes, but when they come in the form of strawberry, well, that’s a match made in culinary bliss! These Vegan Strawberry Cupcakes are not just delightful to the taste buds; they are also a work of art. With their vibrant pink hue and creamy strawberry frosting, they can steal the spotlight at any gathering or simply brighten up your afternoon snack time!
Every time I make these, I’m transported back to warm summer days when strawberries were in abundance at the local farmers’ market. I remember bringing home baskets of ripe, juicy strawberries and the sheer excitement that came with baking. It was a family affair – my kids helping to mash the strawberries while we all waited (impatiently!) for the aroma to fill the kitchen. These cupcakes have since become a family favorite, and I just know they will be for you too!
What’s in Vegan Strawberry Cupcakes?
Let’s dive into the delicious details of what makes these cupcakes so special:
Fresh Strawberries: The star of the show! Fresh strawberries not only add flavor but also give the cupcakes that beautiful pink color. If strawberries are out of season, don’t worry; you can use frozen ones. Just make sure they are thawed and well-drained before use.
All-Purpose Flour: The base of our cupcakes. If you need a gluten-free option, you can switch this out for a gluten-free all-purpose flour blend.
Almond Milk: This dairy-free milk keeps our cupcakes moist and fluffy. If you prefer, oat milk or soy milk works just as wonderfully!
Vegetable Oil: A bit of oil helps to keep the cupcakes tender. I usually opt for a neutral oil, but you could use coconut oil for a hint of tropical flavor.
Apple Cider Vinegar: This is the magic ingredient that works with the baking soda to give the cupcakes their fluffy texture.
Maple Syrup: A natural sweetener that makes these cupcakes even more delicious. You could also use agave syrup or your favorite sweetener.
Baking Soda: Helps our cupcakes rise beautifully.
Strawberry Frosting: Made with blended strawberries and dairy-free butter, it’s what dreams are made of! Who could resist a creamy topping bursting with berry goodness?
Is Vegan Strawberry Cupcakes Good for You?
Now, let’s talk about the health benefits of these delightful treats.
Fresh Strawberries: These berries are packed with antioxidants and vitamins, particularly vitamin C, which is amazing for your immune system. Plus, they’re low in calories, making them a guilt-free addition to your dessert!
Gluten-Free Options: If you go with gluten-free flour, you can enjoy these cupcakes without worrying about gluten sensitivities and still savor all the delicious flavors.
However, keep in mind that while they are vegan and can be made gluten-free, moderation is key when it comes to sweets. But hey, life is short; treat yourself!
Ingredients List
– 1 cup fresh strawberries, pureed
– 1 ½ cups all-purpose flour (or gluten-free blend)
– 1 cup almond milk (or any non-dairy milk)
– ⅓ cup vegetable oil (or melted coconut oil)
– 1/4 cup maple syrup (or preferred sweetener)
– 1 tsp apple cider vinegar
– 1 tsp baking soda
– A pinch of salt
For the Strawberry Frosting:
– 1/2 cup dairy-free butter, softened
– 2 cups powdered sugar
– 1/4 cup fresh strawberries, pureed
This recipe makes about 12 cupcakes – perfect for sharing!
How to Make Vegan Strawberry Cupcakes?
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the pureed strawberries, almond milk, vegetable oil, maple syrup, and apple cider vinegar. Mix until well combined.
3. In another bowl, mix together the flour, baking soda, and a pinch of salt.
4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined – be careful not to overmix!
5. Pour the batter evenly into the cupcake liners, filling them about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
7. While cooling, prepare the strawberry frosting by beating the dairy-free butter until creamy. Gradually add the powdered sugar and mix until fluffy. Then, fold in the pureed strawberries.
8. Once the cupcakes are cool, pipe or spread the frosting on top.
9. Decorate with fresh strawberry slices on top for an extra pop!
Sweet Suggestions for Serving
These lovely vegan strawberry cupcakes shine at parties and gatherings. If you want to take them up a notch, consider pairing them with a side of coconut whipped cream or serving them with a dollop of vegan ice cream. You can also change it up by adding chocolate chips to the batter, or sprinkling some crushed nuts on top for added texture.
So, what do you think? Are you excited to dive into a batch of these scrumptious Vegan Strawberry Cupcakes? Trust me, they are worth every bit of effort. I can’t wait for you to give them a try – and please, let me know how they turn out! Happy baking, my friends!
