Vegan Strawberry Cupcakes


(from 7 reviews)
88

Vegan Strawberry Cupcakes

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.

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Vegan Strawberry Cupcakes Recipe

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Prep TimeCook TimeMakes
15 Mins45 Mins12-16 Cupcakes OR Two 9 Inch Layers
AuthorCategoryMethod
CupcakesBaking
Vegan Strawberry Cupcakes
5.0 from 7 reviews
Can a cupcake made with vinegar taste so good? Yes! Sure! Try these vegan strawberry cupcakes and you will know what I mean.
Ingredients:
  • 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
Procedure:
  1. Preheat the oven to 350F/180C for 15 minutes. Grease/line a muffin tin or grease a 9 inch loaf pan.
  2. In a large bowl combine together the flour, baking soda and sugar.
  3. 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.
  4. Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not over stir.
  5. Pour the batter into the prepared muffin tins. I got exactly 12 muffins.
  6. 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.
  7. Remove from the oven and place on a wire rack to cool. When cool, frost the cupcakes and top each with a whole strawberry.
My Notes:
  1. 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.
  2. 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.
  3. 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 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.
  4. 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.
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These vegan strawberry cupcakes go to Egg Replacement Event – Vinegar hosted by me.


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88 COMMENTS

  1. This recipe is very similar to a chocolate cake no eggs that I found in Amelia Bedelia’s book. Includes the same ingredients, plus cocoa, water and salt…

  2. Can i use apple cider vinegar instead of white? I’m thinking of adding some applesauce to it and maybe take out some strawberries

    • It did work for me Sharon. If you felt the batter was too thick you could have added some water/milk to get the right consistency and then bake.

  3. This recipe looks great! Mine is in the oven now. I used Namaste flour (gluten free) and unfiltered apple cider vinegar. The batter was pretty dense, I hope it turns out well. I put the strawberries in the 1 cup processor and since I mixed the oil, vanilla and vinegar in a measuring cup, I just poured that into the processor to mix, so that might have something to do with it.

    • Hmm…not all recipes can be adapted with gluten-free flour without affecting the taste or texture. Mostly cookies turn out well without much changes. Cakes, cupcakes, muffins mostly need xanathan gum.

  4. i can’t believe how amazing these are. i always wanted to learn more about vegan baking and after graduating culinary school, i want to build my following with rich foods that tsate amazing sans dairy. i wanted a lower glycemic result so i used 3/4 cup agave nectar instead of sugar. i may try it again with splenda instead. i used fresh strawberries and did a cup of puree of that. i may try it with chunkier strawberries. i made them in cupcake form but they were so fluffy and light i call them the moistest muffins ever. can’t wait to try more of your recipes and glad i discovered your website. thanks again. btw i thought about using apple cider vinegar but since i had both, i stuck with white vinegar per recipe. overall, one of the best, most accurate recipes i’ve found in years. seriously. bravo!

  5. My cake was perfect… My first perfect cake. I used 1 cup white flour and 1/4 cup whole wheat flour & baked for appx 45 minutes. The taste was on point. However, next time I may use less than 3/4 cup of sugar due to sweetness

  6. Mine is in the oven now.. I will let you know how it turned out

    Please note.. I usually fail to bake cakes properly but this was pretty easy and seems to be going fine so far

    Thanks

  7. 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.

  8. 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

  9. 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 πŸ™‚

  10. 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.

  11. 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.

  12. 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!

  13. 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

    • 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.

  14. 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?

  15. […] 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 […]

  16. […] 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 […]

  17. 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.

  18. 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.

  19. 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..

  20. […] 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. […]

  21. 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.

  22. 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.

  23. 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. πŸ˜‰

    You’re welcome Krsna. I have heard boysenberries somewhere but have not seen it or tasted it.

  24. 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.

  25. 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).. πŸ™‚
    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.

  26. […] 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. […]

  27. 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.

  28. 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.

  29. Thanks a lot for this recipe, I was pretty amazed at how the cup cakes rose perfectly in the oven without eggs!

    >You’re welcome Sudha.

  30. 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!

  31. 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.

  32. 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.

  33. […] 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 […]

  34. 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.

  35. 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.

  36. use of vinegar in cakes is something i had never come across! well, my knowledge in baking is very limited πŸ˜‰ thanks to u, i am learning new techniques and ways of making cakes πŸ˜›

    Thank you Sia.

  37. 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.

  38. 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.

  39. 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.

  40. 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…

  41. 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!!! πŸ˜€

    Thanks as always.

    I love your enthusiasm abc.

  42. 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 πŸ˜› The straw cupcake looks very inviting!

  43. 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!

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