Ever since making our vegan chocolate cupcakes I’ve had cupcakes on my mind!
Big time!
I couldn’t wait to make more! So I decided to make these gorgeous vegan vanilla cupcakes with strawberry vanilla frosting!
And they came out so well!
I was especially thrilled with the frosting. I wasn’t sure how it would work out to use strawberry flavoring, but it did the job incredibly well and provided the most beautiful pale pink color, and the flavor was awesome. Reminded Jaye of a strawberry milkshake!
Cupcakes are so easy they’re my new favorite thing. So much easier than full cakes (though I love making cakes!), because they bake in less time and you don’t have to grease cake tins!
The only tricky part for me was in transferring the batter to the cupcake liners, my first batch of cupcakes was very messy, until I figured out that the best method was to transfer the batter to a jug with a pouring nozzle and pour it neatly into each cupcake liner.
Messiness problem solved.
The great thing about these cupcakes is that the flavors are so mild and blend so beautifully together. You’ve got the light flavors of vanilla blending with the sweet scented flavors of strawberries.
The texture of these vanilla cupcakes is also perfectly light and spongey.
You’ll love these cupcakes for their beautiful color, light and spongey texture and blend of flavors.
Decorate them with some fresh chopped strawberries if you’re serving them right away. If you want to keep them (they keep very well in a covered cake container in the fridge for up to a week), then don’t use fresh fruit for decoration as the strawberries will run and the cakes will become soggy.
Alternatively decorate with vegan sprinkles or dried coconut.
So let me know what you think of these gorgeous vegan vanilla cupcakes in the comments and please rate the recipe too!
For more fabulous vegan cupcake recipes, check out these great options:
- Vegan Lemon Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Peppermint Cupcakes
- Vegan Banana Cupcakes
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Vegan Vanilla Cupcakes with Strawberry Vanilla Frosting
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12
Description
Gorgeously light and spongey vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!
Ingredients
Vegan Vanilla Cupcakes:
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- 1/3 cup (80ml) Canola Oil*
- 1 Tbsp (15ml) White Vinegar
Strawberry Vanilla Frosting
- 1/2 cup (112g) Vegan Butter
- 3 cups (375g) Powdered (confectioners) Sugar
- 2 tsp Vanilla Extract
- 2 tsp Strawberry Extract
Decoration:
- Fresh Sliced Strawberries (optional)
Instructions
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius) and line a cupcake tray with 12 cupcake liners.
- Sift the flour into a bowl and add the sugar, baking soda and salt.
- Then add the soy milk, vanilla extract , oil and white vinegar.
- Mix in thoroughly, using a hand whisk to get rid of any lumps.
- Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
- Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
- Move to a cooling rack and allow to cool thoroughly before frosting.
- Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
- Decorate with fresh strawberry slices before serving (optional).
Notes
*You can switch for vegetable oil if you prefer. We have also made these with olive oil (as in the video) and they worked great! But for more consistent results across brands canola oil or vegetable oil is a better option.
*Recipe adapted from my Vegan Vanilla Cake.
- Category: Dessert, Cake, Cupcakes
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cupcake (of 12)
- Calories: 357
- Sugar: 47.9g
- Sodium: 274mg
- Fat: 10.8g
- Saturated Fat: 1.7g
- Carbohydrates: 62.6g
- Fiber: 0.6g
- Protein: 2.4g
Keywords: vegan vanilla cupcakes
Hi, is it ok to use unsweetened vanilla almond milk (Kirkland brand) and omit the vanilla extract, or will it change the consistency?
Also, how can I make the frosting less sweet without changing the consistency? Thank you in advance for your tips.
I would still use vanilla extract even if the almond milk is vanilla flavored. You can always omit the frosting or try something like a vegan cream cheese frosting.
O.M.G. New family favorite. New go to cupcake recipe. We added a few fresh strawberries and dehydrated strawberries to the frosting. These were so delicious! Best cupcakes I’ve ever made! Thank you!
★★★★★
Awesome! Thanks Cherl!
the recipe is good i like it so much its very helpful
★★★★★
Hi Alison, im looking online for strawberry flavouring as local shops not stocked, what one would you suggest please
Hi Edel, McCormick is a good brand and they have it. If you can’t get it though, then just replace it with a non dairy milk for a plain vanilla frosting.
The cupcakes turned out fabulous! I had leftover chocolate frosting so I used that instead. I coconut oil and 3/4 c of sugar, which turned out to be the perfect amount of sweetness for me. I tried making mini cupcakes too but it turned out a little dry. How long do you recommend when making minis? Thanks!
Hi Lena, so glad you enjoyed them! I haven’t tried making mini’s but if I was to guess I’d probably say 12-15 minutes bake time.
Can I use a whisk for the frosting or is it required? 😅❤️🧁
Hi Emily, I assume you mean a hand whisk instead of electric? I think you can. It would just need more arm power. Sift the powdered sugar and make sure your vegan butter is very soft to make it as easy as possible.
Tried this recipe for the first time and it was amazing! My slight changes:
– used olive oil instead of canola oil
– used ACV instead of white vinegar
It was my first time making cupcakes and I was so surprised at how easy it was. I’ve only ever made muffins before and was scared of cupcakes due to the more delicate batter and icing. Will definitely be using this recipe again
★★★★★
Awesome! Thanks for the wonderful review Anna!
Would this work with gf flour ?
We do have a gluten-free vanilla cupcake recipe, it’s a little different.
Hello! I’m wanting to make these for my daughters 2nd birthday. She’s not huge on Strawberries so I was wondering if I could add almond extract. Have you tried that? If you think it would work, would you use the same measurement of 2 tsp?
Hi Debbie, almond extract is super strong so I wouldn’t use it in that quantity. Usually a couple of drops is enough to get the flavor. You could also just use a different frosting altogether like our vegan buttercream frosting. 🙂