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.
Sharon says
This recipe is not doable. There is not enough liquid at all.
Madhuram says
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.
Nayana says
Oh ok .Thanks a lot .Will definitely try.
Nayana says
Hi madhuram,
Can we reduce the oil to 1/3 rd cup and then add some milk to compensate the moisture?
Madhuram says
You can try that or unsweetened applesauce too.
Diane says
Hi there,
Can you pls give me the recipe of plain eggless vanilla cake ?
Thank u.
Madhuram says
http://www.egglesscooking.com/eggless-vanilla-cake-recipe/
Carol B says
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.
Madhuram says
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.
rashmi says
Can baking soda replace with apple cider vinegar
Madhuram says
No Rashmi. You have to use both baking soda and vinegar.
Lisa says
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!
Madhuram says
Wow Lisa! Thank you so much for the feedback. You made my day. 🙂
Alecia says
It was very yummy and easy to bake. I baked it 3 or 4 times already.
Thank you
Madhuram says
You're welcome Alecia.
Alecia says
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
Madhuram says
That's great Alecia. Happy baking!
Alecia says
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
lola says
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.
Madhuram says
You're welcome Lola.
Vv says
Hello! can apple cider vinegar replace the White Distilled Vinegar??
Madhuram says
Yes you can use one for the other.
Willow Fort says
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
Madhuram says
Thanks Willow.
Pragna says
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 🙂
Madhuram says
You're welcome Pragna.
Darlene says
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.
Madhuram says
You're welcome Darlene.
tripta says
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.
Madhuram says
Sorry, Tripta. I'm not familiar with baking in a microwave oven.
kathy thomas says
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.
Heather says
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!
Madhuram says
Thanks Heather.
Sabrina says
Wondering if anyone tried this recipe with a gluten free flour or almond flour?
Madhuram says
You would have to use xanathan gum in that case.
Krista says
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
Madhuram says
Wow! you sound very enthusiastic Krista. Thanks! Do let us know how the cupcakes turn out.