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
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
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Hi there, I don’t seem to have any white vinegar, was wondering if this ingredient was compulsory? 🙂
★★★★★
Hi Tania, the ingredient is crucial as it reacts with the baking soda and causes the cupcakes to rise. However, you can switch it for apple cider vinegar if you have that instead?
These are so good!! And so easy!! I did actually weigh the flour and sugar per your suggestion. I used unsweetened almond milk instead of soy, avocado oil instead of olive, and apple cider vinegar instead of white. Topped with buttercream-following the recipe but using a stick of butter, little less than 3 c powdered sugar, couple splashes of almond milk and vanilla extract.
★★★★★
So happy to hear they were a success! Thanks for the great review Lauren!
I love these so much! i did a little edit for the recipe based on what was in my sister’s house. Instead of the soymilk, I used almond milk. I also made a batch of chocolate cupcakes by melting some chocolate in the microwave quickly and gradually adding some batter to it till it was mixed thoroughly then added that to the bigger bowl.
My family it tastes like a non buttery version of JOhnny cake and cornbread. lol
★★★★
So glad you enjoyed it! Thanks for sharing!
The recipe turned out great! My toddler son loved it so much (he has a dairy and egg allergy). And my husband also loved it! Quick question, can I freeze these cupcakes with the frosting on top? Thanks!
Sofia
Hi Sofia, so glad you like them! Yes, you can freeze these cupcakes with the frosting! All the best. 🙂
Hi, was wondering if Apple cider vinegar would work, instead of white vinegar.
Was planning to make this recipe today and just realized I’m out of white, and my car is unavailable to go get any until too late for baking for tonight’s gathering.
Apple cider vinegar will work fine. 🙂
Could I use Plant Butter instead of the Olive Oil? How much do you think I should use?
You probably could, melt it first and use the same quantity. 🙂
Hello, I have a question. I can’t find strawberry flavoring anywhere near me and I am planning on baking soon. Do you think substituting strawberry purée (the kind you mentioned in your vegan strawberry cupcake recipe) will be a plausible substitute? Will the frosting come out tasting like strawberry? Thank you.
Hi Anya, you can use strawberry purée in the same quantity (2 tsp) or you can just leave out the strawberry flavoring altogether and just use 2 tsp of soy milk or other non-dairy milk to replace the strawberry flavoring.
Has anyone tried this recipe as a full cake? I actually want to make it in a pyrex bowl for a half-sphere shape? Will it work?
Hi Molly, the cake version of these cupcakes is our vegan vanilla cake, and I think that could work! 🙂
I made mini cupcakes from your recipe with a few substitutions/modifications (I’ve been known to take such liberties 😏). I used Trader Joe’s non dairy oat beverage (instead of soy milk), apple cider vinegar (instead of white), almond extract (instead of vanilla), and dairy butter (instead of vegan) for the cupcakes; for the frosting, I used almond extract, and instead of strawberry flavor, I colored some pink and some blue with vegetable food coloring and topped them with shredded coconut, and to some, I added cocoa powder, melted Belgian dark chocolate, and pure maple syrup to the frosting and topped those with homemade caramel sauce, chopped peanuts, and grated Belgian dark chocolate. OMG, they were freaking phenomenal!!! 🤤😋 I brought 17 to a party, and they all disappeared! Your awesome recipe provided an excellent basis. 👍 And the vinegar and baking soda chemical reaction made them rise so perfectly. I’ll be making these again, probably different variations. 😉
★★★★★
Awesome! Thanks for sharing Angela! 🙂
The first time I made this recipe, they turned out amazing – nice and fluffy! But I made them again, and for some reason they didn’t cook properly on the inside. I cooked them for a little longer, but this didn’t help.
Why could this be? I substituted white wine vinegar for apple cider vinegar, and used less sugar than stated, but apart from that everything was the same.
These taste amazing would love to nail the recipe again! XO
Hi Gabriella, the vinegars to use are either apple cider vinegar or distilled white vinegar. I think that might fix the issue. 🙂
Great recipe! I really like that it works well with substitutions, saving me an unnecessary trip to the store. I only had spelt flour at home, and as a result I reduced the liquids by 1/4. I used apple cider vinegar instead of white, canola oil instead of olive, and mixed equal parts water and oat milk to have enough liquids. The result: fluffy, buttery, slightly nutty tasting cupcakes! I just put strawberry jam on them and served them warm, they were a hit!
★★★★★
Awesome Jovana! So glad they were a hit. Thanks for the great review. 🙂