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 ¾ to 1 cup and I chose to add ¾ 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 ¾ 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.
If you tried this Vegan Strawberry Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Strawberry Cupcakes
Ingredients
- 1 and ¾ cups Unbleached All Purpose Flour (I used Bleached)
- ¾ to 1 cup Sugar
- 1 teaspoon Baking Soda
- 8 oz Strawberries (I used 14 fresh) OR Frozen/Fresh Pureed OR Crushed
- 1 teaspoon Vanilla Extract
- ½ cup Canola Oil
- 1 tablespoon White Distilled Vinegar
Instructions
- 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 for 10 minutes. When cool, frost the cupcakes and top each with a whole strawberry.
My Notes
- The original recipe had 1 cup of sugar, but I felt that it was very sweet for us. So I have made it as ¾ 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.
veena says
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
Madhuram says
Thanks Veena. You could also rate the recipe if you want to.
Shankari says
Madhuram,
Can I use Apple cider insted of White vinegar?
Thanks,
Shankari.
Madhuram says
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.
srividhya says
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).
Madhuram says
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.
srividhya says
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?
Tina says
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.
Madhuram says
Thanks Tina. Are you referring to a convection oven! Check this link: http://www.ehow.com/way_5514022_convection-oven-baking-instructions.html
Julie says
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.
Madhuram says
You're welcome Julie.
meenakshi says
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..
patrizia says
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.
Sara says
Great recipe!!! I added some vanilla frosting on top. Delicious!! Thank you!
You're welcome Sara.
Kim says
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.
Krsna says
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.
Sankri says
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.
Prachi says
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.
harini says
hi,
I have a doubt....can i use vegetable oil instead of canola oil?
regards,
Harini
Yes you can, Harini.
Elena Aguilar says
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.
jyothi says
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.
Sudha says
Thanks a lot for this recipe, I was pretty amazed at how the cup cakes rose perfectly in the oven without eggs!