These vegan strawberry cupcakes are a great treat for people who like sweets. You can use fresh or frozen strawberries to give the cake a burst of fruity flavor, and the vegan buttercream frosting is rich and creamy. Great for both vegans and non-vegans!
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 1 cup fresh or frozen strawberries, pureed. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1 tsp apple cider vinegar. 1 cup unsweetened almond milk or any non-dairy milk. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract. A pinch of salt. Vegan food coloring optional.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the strawberry puree, vegetable oil, vanilla extract, apple cider vinegar, and almond milk. Pour the wet mixture into the dry mixture and stir until well combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the oven and allow them to cool completely on a wire rack. In a separate mixing bowl, cream the softened vegan butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt while continuing to mix until you achieve a creamy buttercream frosting consistency. If desired, add vegan food coloring to achieve the desired color for the frosting. Once the cupcakes are completely cool, frost them with the vegan buttercream frosting using a piping bag or a knife. Decorate the cupcakes with fresh strawberries or other toppings of your choice. Enjoy your delicious strawberry vegan cupcakes with vegan buttercream frosting!
