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–+ servings
Vegan strawberry cupcake with strawberry icing and a fresh strawberry on top.

Vegan Strawberry Cupcakes

The very best strawberry cupcakes, made with real strawberries, and no dairy or eggs.
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour
Servings 1 dozen cupcakes
Calories 375kcal

Ingredients

For The Cupcakes

  • 4 cups chopped strawberries fresh or thawed
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅓ cup coconut oil
  • 1 tsp apple cider vinegar
  • 4 Tbsp aquafaba
  • 3-4 drops pink vegan food coloring (optional)

For The Frosting

  • 4 Tbsp strawberry purée
  • 3 cups powdered sugar
  • ¼ cup coconut oil
  • 1 Tbsp vegan buttery spread
  • 1 Tbsp non dairy milk I used almond milk

Instructions

  • Heat oven to 350 degrees. Put the strawberries in a blender and blend until you get a smooth purée.
  • Mix dry ingredients for the cupcakes: 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt.
  • Mix wet ingredients: 1 cup of the strawberry purée, 1/3 cup coconut oil, 1 tsp apple cider vinegar, and one aquafaba egg. Combine them with the dry ingredients and stir until fully blended. Batter will be thick.
  • Scoop batter into cupcake molds and bake at 350 degrees for 30 minutes.

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 66g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Sodium: 163mg | Fiber: 2g | Sugar: 48g