Easy Vegan Strawberry Cupcakes
Bright, tender cupcakes made with pureed fresh strawberries, featuring a soft, springy crumb and easy preparation.
Ingredients
Cupcake Ingredients
- 3 cups fresh strawberries, pureed Use ripe strawberries for best flavor.
- 1 1/2 cups all-purpose flour Measure correctly to avoid a dry crumb.
- 1 cup sugar Adjust depending on sweetness preference.
- 1/2 cup vegetable oil Keeps the crumb moist.
- 1 cup non-dairy milk Almond, soy, or oat milk work well.
- 1 tablespoon baking powder Leavening agent for light cupcakes.
- 1/2 teaspoon salt Balances the sweetness.
- 1 teaspoon vanilla extract
Instructions
Preparation and Mixing
- Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
- Puree 3 cups of hulled strawberries until smooth.
- In a large bowl, whisk the pureed strawberries with sugar and vegetable oil until smooth and glossy.
- Stir in non-dairy milk and vanilla extract until uniform.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet, stirring until just combined.
Baking
- Divide the batter into the liners, filling each about 2/3 full.
- Bake for 20–25 minutes, checking at 18 minutes.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For best results, use ripe strawberries and avoid overmixing. Cupcakes can be stored at room temperature for 1-2 days or refrigerated for up to 4 days.