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.
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 3/4 to 1 cup and I chose to add 3/4 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 3/4 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.
Vegan Strawberry Cupcakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 45 Mins | 12-16 Cupcakes OR Two 9 Inch Layers |
| Author | Category | Method |
| Madhuram | Cupcakes | Baking |
- 1 and 3/4 cups Unbleached All Purpose Flour (I used Bleached)
- 3/4 to 1 cup Sugar
- 1 teaspoon Baking Soda
- 8oz (I used 14 strawberries) Frozen/Fresh Pureed OR Crushed Strawberries
- 1 teaspoon Vanilla Extract
- 1/2 cup Canola Oil
- 1 tablespoon White Distilled Vinegar
- Preheat 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. When cool, frost the cupcakes and top each with a whole strawberry.
- The original recipe had 1 cup of sugar, but I felt that it was very sweet for us. So I have made it as 3/4 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.
hi,
I have a doubt….can i use vegetable oil instead of canola oil?
regards,
Harini
Yes you can, Harini.
[…] Madhuram’s Vegan Strawberry CupcakeThis is another simple and healthy recipe too with a cup of strawberry puree. These cupcakes have a mild strawberry flavor and can be devoured even without frosting. […]
Oh my, oh my! Amazingly delicious! Surprisingly delicious! I had to make something vegan for allergic kids and I would have never guessed these were vegan–they were so good and light and fluffy and yummy! I did 3/4 c sugar and that was even too sweet for me. I’d probably cut the sugar down farther if I was to make again — which I probably will! Thanks.
You’re welcome Elena. You should try the blueberry muffins too.
Thank you for a good recipe it is yummmy!… I put brown sugar in this dish …almost 1 cup..turned out vey sweet for us..next time will reduce sug and see…I even tried blueberry ones..they r great too….
You’re welcome Jyothi.
Thanks a lot for this recipe, I was pretty amazed at how the cup cakes rose perfectly in the oven without eggs!
Hi madhuram ,
Though I have the book “the joy of vegan baking “I never attempted to make this cupcake.Over the weekend I picked up strawbeeries from the farmers market and after reading your post I must say I was tempted to try this.The cupcakes came out well.Thanks.
You’re welcome Priya. It’s such a simple recipe yet tasty right!
OMG! I doubled this recipe and made a strawberry cake for my son’s birthday party. My dad said it was the best cake he’d ever eaten, and everyone else, all carnivores, went crazy over it. I pretty much followed the recipe, except using evaporated cane sugar, and adding a bit of water at the end before putting it in the oven to loosen up the batter. I am so tickled with this recipe. Will use it again and again. Thanks!!
Thanks again Nona. I would love to try this recipe as a layered cake.
I used this recipe this weekend and they were really delish. I used organic raw sugar and was out of Canola so I used EVOO. I mashed up the strawberries instead of pureeing. The texture was soft and moist with small chunks of strawberries and my omnivorous hubby and son destroyed them. I asked if I could take a few to my mother and they very selfishly begged me not to. Next time I will try it with some whole wheat pastry flour, and if that works, I’ll double the batch as this recipe only produced 12. I made the icing with just Earth Balance “butter”, confectioner’s sugar, vanilla and a couple drops of almond milk, and it came out delish too. No need for the vegan shortening, in my opinion. I just wish we could find an alternative to the refined confectioner’s sugar. Then it would be just perfect.
Thanks Nona for the detailed feedback. EVOO works too? I haven’t used EVOO while baking.
[…] Vanilla Vegan Cupcakes (remember what I said about not all sugar being vegan!) Red Velvet Cupcakes Strawberry Cupcakes Orange Cream Cupcakes RAW Cupcake RAW Chocolate […]
This looks really good! My brother is allergic to
dairy and eggs so this helped me out a lot, and he’s really
looking forward to making these muffins! By the way, does is
matter what kind of vinegar or oil I use? Would it make a difference? If you know, I will be very greatful.
Thanks again,
Anny
You’re welcome Anny. I have tried this recipe with white vinegar as well as apple cider vinegar and both tastes good. I used canola oil, but you could use vegetable oil also.
hi ms.Madhu,
I live in dubai,i tried the strawberry muffin.i dint puree or crush the strawberries so it was very thick.then i added some milk and make it thick pouring consistency which made it easier to put in the muffin tin.thanks it was good,my children and i decided to add sugar to the berries and leave it for a while before putting them in the mix.thanks again they taste much better than the one with eggs.
Maryam, thank you very much for trying the recipe and for the feedback as well. That’s a neat idea of adding sugar to the berries.
Wow cakes looks so yummy..Adding vineger is something new, which I have not tried still..Will give it a try..
use of vinegar in cakes is something i had never come across! well, my knowledge in baking is very limited 😉 thanks to u, i am learning new techniques and ways of making cakes 😛
Thank you Sia.
Anything with Strawberry ..am in for it.Looks very inviting:-)
also, madhu, use apple cider vinegar instead of just vinegar since i heard thats a better health alternative.
I didn’t know about apple cider vinegar’s nutrition info, but I used it for the blueberry muffins and it was so good. Didn’t notice the addition of vinegar at all.
Today i made the carrot muffins with the left over silken tofu from my pineapple cake.the muffins came out nice but it was slightly bitter (like i get when i add raisins even though today i just added walnuts) any ideas why? also mine also hard crisp top and spongy inside. now i know the reason from ur post thanks. love ur strawberry cupcake. will try soon.
Bitterness, I’m not sure Sai. I’ll try to find it for you.
Looks yummy and inviting.
Thanks for visiting and helping me to discover your place. Looking forward to exploring.
You’re welcome Cynthia, but you have already been here before twice or thrice quite sometime back.
Quite delicious cupcake Madhu, love strawberries in anything, but unfortunately its really kinda hard to get strawberries now here, i too started baking with vinegar, my 2nd entry will be reaching u soon dear…
Hmm..always seen vinegar in that crazy cake recipe, never w/o the chocolate. What a good vegan option.
this is very new to me.. must have been delicious. looks gorgeous as usual …..
Yehhhh
As you know I was desparaely waiting for it and now I am desparate to try it. Can’t wait to see blueberry muffins!!! 😀
Thanks as always.
I love your enthusiasm abc.
I usually cut the amount of sugar in the cake recipe, and just count the cup of flour and estimate! Because we don’t have sweet tooth, guess u re like me 😛 The straw cupcake looks very inviting!
Hi Madhu,
Congratulations on the great website! I have been a vivid reader of your blog for quite some time now. But, this is my first comment. I am a big fan of eggless baking too. I have not tried anything seriously yet with the job and kids at home. Anyway all your egg replacement events are awakening the dormant giant and I am sure to send you a recipe for the vinegar event.
Your strawberry muffins look very yummy and tempting.
Thank you very much Rama. Happy Baking!
Looks perfectly rised and yummy! 🙂