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) 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
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Hi! How do I make sure that the frosting last longer ? Will it work if I add vegetable shortening?
I live in Thailand. Quite hot here all year round. š
Hi Clark, I haven’t ever used shortening so I’m not sure, but of course you are welcome to experiment. If it’s super hot though it might be best to store them in the fridge.
Mine keep overflowing in the oven. Anyone know why this is happening?
Hi Elle, the only reason I can think of for that happening is if the liners are over-filled.
Hi I substituted All purpose flour for Gluten Free flour hoping they taste good
This was a great recipe! There is no way you would know these are vegan, or would be able to tell the difference with a regular cupcake. The cake crumb was very nice – not too dense and was very fluffy. I believe the baking soda and vinegar reacting is what allowed the cake to be light and fluffy. I was worried there would be a vinegar-y taste, but there was not at all. I subbed in about a 1/4 C of wheat flour in there to give it a bit more body, as most of the time cupcakes are so light you end up eating more than one. So the end result was more of a muffin than a cupcake, but it was so delicious. My kids really liked them. We made our own oreo cookie icing to go on top and I had to stop myself after eating two. Highly recommend and will be using this recipe for a birthday cake this week for my mom!
★★★★★
Wonderful! Thanks so much Regina!
Hi,
Can I made the icing a day ahead and keep it in the fridge before decorating?
Yes! š
Hi is it castor sugar that is used in the batter or granulated?
Granulated.
Can I freeze this recipe?
Yes, definitely. š
Hi, what brand of vegan butter do you use for the buttercream? I’ve used stork baking block and it doesn’t taste very nice?
Hi Paige, if you’re in the UK, Waitrose has some good dairy-free butter options that I’ve used before and worked really well.
Delicious š however I have a question.
I use organic pure cane sugar instead of white sugar and while very good I noticed seems to almost make them too sweet and caramelizes the tops.
So how many grams would you suggest I knock off the sugar without altering too much? I was thinking 50g but I don’t want it to mess with the rise or fluff. Thanks š
★★★★★
Hi Sierra, so glad you enjoyed them! I think taking off 50g would work out perfectly!
Hi Alison, can I flavour the frosting with strawberry coulis? Or does it need to be artificial flavouring? Thank you, Fernanda
Hi Fernanda, you can definitely flavor it as you like. Just go easy with it so that the frosting stays nice and thick.
Hi Alison,
For step 4, should I ensure all the lumps are gone and that is is a completely smooth batter or would that cause it to be overmixed?
Thanks,
Fiona
Hi Fiona, in most cases getting it to be entirely smooth would result in an over-mixed batter. Tiny lumps are fine!
Thanks Alison, I made the cupcakes but I reduced the sugar by 50g and whacked in some blueberries. Easy to make and is delicious! š
★★★★★
Can I substitute the white vinegar for apple cider vinegar?
Sure. š
Hi I tried this recipe and for some reason my batter was runny. Can you please help and suggest what might have gone wrong?
I’m not sure if anything went wrong, the batter is supposed to be quite runny, see the photos or the video for comparison.