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Vegan Vanilla and Strawberry Cupcakes | Bakes & Blunders
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Vegan Vanilla Cupcakes with Vegan Strawberry Frosting

These cupcakes are so moist and soft! Top them with a tasty strawberry frosting for a delicious treat.
Course Dessert
Cuisine American
Keyword Berries, Cake, Cupcakes, Dairy Free, Frosting, strawberry, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 342kcal
Author Colleen

Ingredients

Vegan Vanilla Cupcakes

  • 4.5 oz all- purpose flour
  • 2.25 oz cake flour
  • 5.5 oz sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 fl oz non- dairy milk (I used almond milk)
  • 1 Tbsp white vinegar
  • 2 fl oz canola oil
  • 1 tsp vanilla

Vegan Strawberry Frosting

  • 1 oz freeze dried strawberries
  • 8 oz plant based butter softened
  • 15 oz powdered sugar sifted
  • 1/4 tsp strawberry emulsion
  • 1- 2 Tbsps non- dairy milk (I used almond milk)

Instructions

Vegan Vanilla Cupcakes

  • Preheat the oven to 350°F. Line a cupcake tin with paper cases, set aside.
  • Sift the flours, sugar, baking powder, baking soda, and salt into a medium bowl. Whisk to combine, then set aside.
  • In a small bowl, combine non-dairy milk, vinegar, oil, and vanilla. Whisk until thoroughly combined.
  • Pour the wet mixture into the dry ingredients and whisk until the batter is well combined and smooth, but do not over mix.
  • Use a large cookie scoop to evenly divide the batter among the 12 paper cases. Bake for 18- 20 minutes. They are done when the tops spring back when poked and a skewer comes out clean. Cool for 10 minutes in the pan, then remove to a cooling rack to finish cooling.

Vegan Strawberry Frosting

  • Place the freeze dried strawberries in a small food processor and pulse until fine. If you will be piping the frosting, sift out the larger chunks. You can use these as sprinkles on the finished cupcakes.
  • Beat the butter until smooth and creamy, about 3- 5 minutes. Add the strawberry powder and a third of the powdered sugar. Beat to combine, then scrape down the bowl. Repeat with two more additions of powdered sugar, scraping the bowl down after each.
  • Add the strawberry emulsion and beat to combine. Add the non- dairy milk a bit at a time until you reach the desired consistency. Taste and adjust flavors as necessary.

Notes

  • To make mini cupcakes, use 1 tablespoon of batter in each mini cupcakes cavity.  Bake for 12- 15 minutes.
  • Recipe makes enough frosting for about 18 cupcakes.