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
Sign up to our email list while you’re here! You’ll get an awesome free recipe ebook with 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog!
Vegan Vanilla Cupcakes with Strawberry Vanilla Frosting
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12
Print Recipe
Pin RecipeDescription
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) Extra Virgin Olive 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 Flavoring
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 a different vegetable oil like canola if you prefer.
*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
You might also like
Gluten-Free Vegan Vanilla Cupcakes with Matcha Green Tea Frosting- Gluten-Free Carrot Cake Cupcakes with Cashew Cream Frosting
- Vegan Strawberry Cupcakes
- Vegan Peppermint Cupcakes with Pink Swirl Peppermint Frosting
- Vegan Carrot Cake Cupcakes (Orange and Walnut)
- Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting
Amanda S says
March 1, 2019 at 7:37 pmSo good! My nephew couldn’t even tell that they were vegan and he is picky! I substituted 2 tsp soy milk in the frosting since I couldn’t find the strawberry flavoring. But when I find it I’m definitely making these again!
★★★★★
Alison Andrews says
March 2, 2019 at 1:09 pmSo glad you (and your nephew) enjoyed the recipe! Thanks so much for the great review. 🙂
Dina says
March 8, 2019 at 3:12 amCan you explain why there is a need to add vinegar? Thanks !
Alison Andrews says
March 8, 2019 at 10:43 amThe vinegar reacts with the baking soda causing the cupcakes to rise.
Susie says
March 11, 2019 at 3:48 pmI love this recipe! I’ve made it several times and it’s now my go-to for vanilla cupcakes.
★★★★★
Alison Andrews says
March 12, 2019 at 10:02 amWonderful! Thanks so much for the awesome review Susie! 🙂
Emma Goligher says
March 13, 2019 at 9:11 pmHi Alison I’m really excited to try this recipe, just checking though is the oven temperature stated for fan ovens or regular ovens? Thanks in advance!
Alison Andrews says
March 14, 2019 at 10:10 amHi Emma, the temperature specified is for regular ovens. If you are doing it on the fan setting that would take it from 350°F down to 320°F.
Mary Randell says
March 15, 2019 at 9:56 amThank you so much. This is the best vegan cake I have made by far. Do you think I could make a chocolate version by replacing 2 tablespoons of flour with 2 tablespoons of drinking chocolate?
Alison Andrews says
March 15, 2019 at 10:22 amHi Mary, so glad you like it! Thank you! Sure, you could play around with different flavorings for this recipe, or you could check out our vegan chocolate cupcakes! 🙂
Bernadette McMahon says
March 20, 2019 at 10:03 amAmazing recipe, they were delicious. My son who is a chef even gave them the thumbs up, will be making them again….thank you for posting recipe:)
Alison Andrews says
March 20, 2019 at 5:28 pmWonderful! So glad they got the thumbs up! Thanks for sharing. 🙂
Michelle Ellis says
April 6, 2019 at 9:11 pmHello, when I made this I left out the salt (I didn’t have any in) and I used self raising flour instead of all purpose flour with baking soda (I couldn’t get any all purpose). The centre of the cupcakes were lovely but the outside was a little chewy. And especially the half batch I added food colouring too. Was it because the mixture was too wet? Do I need to add more flour to balance it out?
Alison Andrews says
April 8, 2019 at 2:42 pmHi Michelle, if you add in a significant amount of food coloring, I would add a little extra flour to balance it out. If it’s a small amount like 1 tsp then I wouldn’t worry, but if it’s a couple of tablespoons then I would usually add a little extra flour to compensate. Usually if the batter is too wet though, your cupcakes would be stodgy, I’m not sure if that’s what you mean by chewy. Glad the centers were good though! 🙂
Carolyn says
April 7, 2019 at 12:57 amI personally don’t like olive oil in baking – even evoo has a taste to me. Can I use coconut oil or grapeseed oil? That’s all I have at home right now
Alison Andrews says
April 8, 2019 at 2:38 pmAny oil should work fine, coconut oil should just be melted first before it goes into the batter. 🙂
Renee says
April 11, 2019 at 2:53 pmHi, my kids have egg, wheat, dairy, peanut and soy allergy. With your cake recipe can I use gluten free flour? Will the gluten flour make it heavy?
Alison Andrews says
April 11, 2019 at 3:52 pmHi Renee, if you check out our gluten-free vanilla cupcakes, that recipe can be adapted to a 2-layer 7-inch cake. All the best! 🙂
ALFR says
April 14, 2019 at 4:37 pmHi Alison – If I don’t have strawberry flavoring for the frosting, what would you think of substituting strawberry jam? If you think this would work, what amount would you suggest? Thanks!
Alison Andrews says
April 15, 2019 at 9:23 amI think that might work! I would use the same amount as the strawberry extract, so 2 tsp.
ALFR says
April 15, 2019 at 5:42 pmThank you!
Meghan says
April 17, 2019 at 6:04 pmHow did using jam turn out?
Kelley says
April 17, 2019 at 9:13 pmHi. I tried this recipe over the weekend and it was wonderful! My son is allergic to dairy and eggs, so I plan to make these for his class party tomorrow (so he can actually enjoy the main treat!). When I made these over the weekend, I was sick and ran out of energy before getting to the frosting. But I definitely plan to make the frosting from scratch for tomorrow’s party. Two questions:
1) Can I frost tonight and leave them out overnight, or do they need to be refrigerated?
2) One little girl in the class is, sadly, allergic to strawberries, so we have to leave those off. Do I need to substitute something for the strawberry flavor, or will it not make much difference in the texture?
★★★★★
Alison Andrews says
April 18, 2019 at 8:16 amHi Kelley, you can just add in a little non-dairy milk to replace the strawberry extract and it will be totally fine without it. All the best! 🙂
Kelley says
April 18, 2019 at 3:06 amI found an earlier answer for my question about leaving the cupcakes out overnight (after frosting), but I meant to comment originally that I actually made mini muffins with this recipe. Since I’m making them for my 1-year-old’s class, I used the recipe to make 36 mini muffins. I guessed at 15 minutes for baking and they turned out great!
★★★★★
Alison Andrews says
April 18, 2019 at 8:01 amOh awesome! Thanks for sharing. So happy they turned out great as mini muffins! xo
Mandy says
May 7, 2019 at 6:45 pmMade these today for the first time. They do come out light and fluffy but I think the olive oil overwhelms the whole cake and tastes very strange. I’ll try again with a different oil.
★★★
Claudia Hamilton says
May 15, 2019 at 5:58 pmThanks for the recipe, I need to try them. Can I also make a cake from this recipe? If it makes good cup cakes, why shouldn’t it work for a cake. Please answer. Thank you. Claudia
Alison Andrews says
May 15, 2019 at 6:21 pmHi Claudia, sure! Check out our vegan vanilla cake, which is these cupcakes in cake form. 🙂
Jo says
May 19, 2019 at 8:55 pmWhat liquid do you add to frosting besides vanilla and strawberry not looking like frosting according to recipe I found
Alison Andrews says
May 20, 2019 at 3:59 pmHi Jo, add in a small amount of soy milk (or other non-dairy milk) if needed. Just go really slow as a little can go a long way.
Katie says
May 20, 2019 at 2:58 pmThank you thank you! These cupcakes were delicious. My almost 5 year old son has never eaten a cupcake and he devoured this. He is allergic to dairy and egg. I have tried many recipes the past couple of years and this was finally it! Happy mom here.
★★★★★
Alison Andrews says
May 20, 2019 at 3:53 pmI’m sooo happy to hear that! Thanks so much for sharing and the wonderful review! xo