Vegan Strawberry Cupcakes Recipe

Ingredients

Cupcakes:

  • 2 cup + 3 Tbsp all-purpose flour
  • 1 cup white sugar
  • 1 Tsp baking soda
  • ½ Tsp salt
  • 1 cup strawberry purée
  • 2 Tsp strawbery extract
  • ⅓ cup olive oil
  • 1 Tbsp Apple Cider Vinegar
  • 1 flax egg (1 Tbsp flax seed + 3 Tbsp hot water)
  • 1 Tbsp pink or red food coloring

Strawberry Frosting:

  • 3 cups powdered sugar
  • ⅓ cup vegan butter
  • 1 Tsp strawberry extract
  • 2 Tbsp + 1 Tsp strawberry purée
  • Optional: Fresh strawberries

Prep

Preheat the oven to 350°F.


Instructions

The Base:

Step 1

Sift the flour into a mixing bowl and add the sugar, baking soda and salt.

Step 2

Then add the strawberry purée, strawberry extract, oil and vinegar.

Step 3

Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute to become gloopy.

Step 4

Add in the flax egg and the pink or red food coloring

Step 5

Mix the batter very well with a spoon, as it'll be too thick to use a whisk. Be careful to not overmix the batter.

Step 6

Line a cupcake tray with cupcake liners and divide the batter evenly between them.

Step 7

Bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.

Step 8

Transfer to a wire cooling rack and allow to cool completely before frosting.



The Frosting:

Step 1

Add the powdered sugar, vegan butter, strawberry essence and 2 Tbsp of strawberry purée to a mixing bowl.

Step 2

Using an electric mixer, mix at slow speed, gradually increasing the speed until the frosting is smooth. Only add in the extra strawberry purée if your frosting is too thick. If it's too thin, add in more powdered sugar.

Step 3

Pipe the frosting onto the cupcakes and decorate with slices of strawberry.