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.
Thank you for this recipe. The cakes are baking right now.As I had no strawberries, I added water instead.I’ll tell you how it went.
You’re welcome Lola.
Hello! can apple cider vinegar replace the White Distilled Vinegar??
Yes you can use one for the other.
This is a wonderful, amazing recipe. The cake is a perfect texture for a strawberry cake – soft, light, not too sweet. I topped it with some vegan buttercream icing and a few fresh strawberries …a dream
Thanks Willow.
I baked strawberry cupcakes today! And am so excited it turned out great ! Thank you for the recipe and let me tell you your explanations and substitutes are of great help!
My mother-in-law was happy too 🙂
You’re welcome Pragna.
This recipe turned out fine for our family. I made a few adjustments.
1. 1/2 cup sugar – we don’t like very sweet food
2. 1/2 cup water – I used fresh Strawberries(think the lack of moisture because I did not use frozen Strawberries.
Baked them for 30 minutes (turned out perfectly)
I think I will try many of your other recipes. Thank you for sharing.
You’re welcome Darlene.
Hi, can you please guide me if I need to cook these cakes in microwave whats the procedure. Please tell me the points I should keep in mind.
Sorry, Tripta. I’m not familiar with baking in a microwave oven.
I just tried this recipe and after taking my first bite, noticed something missing. It’s salt. I recommend adding 1/2 teaspoon of salt. Otherwise, the cupcake tastes flat.
These cupcakes are easy to make and soooo yummy. My kids loved them. I will use less sugar next time too. I love your website!
Thanks Heather.
Wondering if anyone tried this recipe with a gluten free flour or almond flour?
You would have to use xanathan gum in that case.
[…] Vegan Friendly Strawberry Cupcakes […]
YAY! I’m so happy I found your website, and what a GREAT story about how YOU came to create your blog. I’ve just put in the Strawberry Eggless muffins to bake – fingers crossed. I’ve recently developed a health thingy, and I need to stop eating eggs, and other things, and realized hey! this is vegan… so I’ve been checking out resources and your blog is AMAZING! Thank you so much and I’ll let you know how the muffins turn out! I chose to make them with chunks of Strawberries and I did not add more liquid but rather just mixed it, and I believe the batter will spread out around the fruit as it bakes due to the oil. I used parchment cups so that I didn’t have to grease the tins and I’m cooking in a gas oven so will definitely let everyone know about the timing etc. Thanks again, Krista
Wow! you sound very enthusiastic Krista. Thanks! Do let us know how the cupcakes turn out.
hi
i tried this and it came ou very well. very tasty too.I have blogged about it here
http://veenasvegnation.blogspot.com/2011/12/eggless-strawberry-cupcakes.html
Thanks Veena. You could also rate the recipe if you want to.
Madhuram,
Can I use Apple cider insted of White vinegar?
Thanks,
Shankari.
Sure Shankari. Actually I prefer apple cider vinegar because the end product does not have that vinegar smell which sometimes does happen if you use white vinegar.
madhu,
Is the white distilled vinegar different from rice vinegar? Is it ok if I use rice vinegar in this recipe? The reason being, I bought rice vinegar for another of the recipes you had put up and now I don’t want to buy this too (If I bake regularly, I would not worry. But being a novice, I don’t want to buy so many different things. if I end up losing interest,it will go waste in my kitchen).
So far I have used only apple cider vinegar and white vinegar in my recipes and have used both of them interchangeably and it works. I guess the same should hold good for rice vinegar too.
Thank you Madhu! Will try and let you know how it turned out. Also, what does creaming the sugar mean? (referring to your notes). I googled it and found search results only for ‘creaming butter and sugar’. Is it the same?
[…] a vegan version of tasty strawberry-lime cupcakes, substitute lime juice for the vinegar in the vegan strawberry cupcake recipe at Eggless Cooking and slather on some vegan ‘buttercream’ frosting. Garnish with […]
[…] I made last night (we did cupcakes & wine with my future mamacita-in-law). It started with this recipe for the cupcakes and this recipe for the frosting� follow along in […]
Hi Madhuram,
Love all your recipes…just a quick question. Do I need to vary the temperature and cooking time in your recipes if I am cooking in a fan assisted oven?
Thanks.
Thanks Tina. Are you referring to a convection oven! Check this link: http://www.ehow.com/way_5514022_convection-oven-baking-instructions.html
Thanks for this recipe – we’re not vegan but had no eggs due to our chickens being chicken-sat by friends while we moved house. They’ve just arrived home, but aren’t laying yet. The recipe worked perfectly. Instead of strawberries I used some stewed plums and peaches. The muffins were light with a good texture.
You’re welcome Julie.
hello..i made these..however the strawberries inside turned mushy although the batter had cooked the strawberries were like jelly..am not sure why. this happens everytime i use strawberries..any suggestions to remedy this..the cooking time is definitely as suggested (45 mts or so) but the toothpick never comes clean even at a time more than that..
[…] Madhuram�s Eggless Cooking blog has a number of great cupcake ideas, some of which are also Vegan.� These are classic strawberry cupcakes.� The site does include the recipe, which uses vinegar, but there is no frosting recipe. […]
My variations:
Used Spelt flour and extra virgin olive oil.
500 gr. strawberry cut into pieces, covered them with some of the sugar, half lemon juice and a spoon of apple vinegar. Stirred and Let them sit for an hour until juice formed. Then pureed them and followed the recipe. One could keep some of the puree to eat with the cake.
It was very good. Thanks.
You’re welcome Patrizia. It’s great to know that spelt flour works well in this recipe. Thanks for sharing the info here.
Great recipe!!! I added some vanilla frosting on top. Delicious!! Thank you!
You’re welcome Sara.
I made these this weekend. used 14 frozen whole strawberries. I also had to add 1/4 cup of water as the batter did not have enough liquid to mix together. I got 12 muffins out of it. Next time I may decrease the oil some as the oil soaked the muffin tin liners. And I like my muffins a little sweeter so I will add a tad more sugar. Also, at 22 minutes I checked with a toothpick which came out clean, but they really needed to bake longer so my 2nd batch I baked about 24 minutes and they came out better. Great recipe though, thanks!
You’re welcome Kim.
Hi Madhuram,
This recipe is really good i tried this with boysenberies and the muffins were yummy!
You have some very nice recipes here and your tips are useful.
Thanks. 😉
You’re welcome Krsna. I have heard boysenberries somewhere but have not seen it or tasted it.
Greetings,
Can I use the self raising flour instead the Unbleached All Purpose Flour….. Hoping to try this recipe this weekend…Thank you
Hi Sankri. You cannot sub SRF for APF because SRF already has baking powder in it. So the baking powder in the recipe has to be adjusted accordingly. But this recipe does not have baking powder and I’m not sure how it will affect the end product if you are using SRF.
Hi Madhuram!
thanks a ton for this interesting recipe…
it was my third try for baking and it came out as a miracle!
first 2 cup cake were complete FLOP! (first was using milkmade and the other one using eggs).. 🙂
I made few alterations… I used half a quantity of given recipe… and used 1 ripe Banana puree instead of
strawberries … and added a little strawberry jam to give
just a tinge of strawberry flavor!
It’s so spongy and perfect moist! thanks again!
Prachi, those are some amazing changes you have made. Great going.