Easy Vegan Recipe

Vegan Strawberry Cupcakes

Dish Info

Servings

12

Calories

187

Minutes

20

INGREDIENTS

Strawberry Milk ▢ ⅔ cup Soy Milk ▢ 4.5 oz Strawberries Strawberry Cupcake batter ▢ 1 tsp Apple Cider Vinegar ▢ 1 ¾ cup All-purpose Flour ▢ 1 cup White Sugar ▢ 1 ½ tsp Baking Powder ▢ 2 tsp Vanilla Extract ▢ ⅓ cup Melted Vegan Butter ▢ ½ cup Chopped Strawberries Vegan Strawberry Buttercream ▢ 1 batch Vanilla Cupcake Frosting ▢ 2 tbsp Freeze-Dried Strawberry Powder ▢ 3-4 drops Natural Pink Food Coloring ▢ ½ tsp Natural Strawberry Extract

Prepare the Vegan Strawberry Milk by blending 6 strawberries with soy milk on the high-speed setting of your food processor.

1

In another bowl, combine all the dry Vegan Strawberry Cupcake batter ingredients. Stir with a wooden spoon until well combined.

2

Melt the vegan butter and pour it on the dry ingredients. Then, add stir the apple cider vinegar into the strawberry milk to curdle.

3

Pour the curdled plant-based strawberry milk and the vanilla extract onto the dry strawberry cupcake ingredients.

4

Chop the fresh strawberries into small cubes and stir them into the vegan strawberry cupcake batter.

5

When it's well combined, transfer the strawberry cupcake batter into a 12-hole muffin pan lined with cupcake cups.

6

Take the cupcake pan into an oven preheated to 350°F (180°C) and bake them for 20-23 minutes until golden on the top.

7

Decorate the Vegan Strawberry Cupcakes with pink vegan icing, a fresh strawberry slice, and plant-based sprinkles.

8

Vegan Strawberry Cupcakes

Prep Time: 20 minutes Cook Time: 20 minutes Makes: 12 Servings Calories: 187 kcal per Serving

Vegan Chocolate Cupcake

Vegan Carrot Cake Cupcakes

Vegan Vanilla Cupcakes

Similar Recipes