Gorgeously light and fluffy vegan vanilla cupcakes topped with creamy strawberry vanilla frosting. Perfect little packages of yum!
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. It reminded Jaye of a strawberry milkshake.
You’ll love these cupcakes for their beautiful color, light and fluffy texture and lovely blend of flavors.
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 cut out parchment paper for the cake pans.
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.
Decorating
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.
Make Them Gluten-Free
For a gluten-free version of these cupcakes, check out our vegan gluten-free vanilla cupcakes.
Make A Layer Cake
This recipe can adapt to a three layer 6-inch cake. Bake time is 20 minutes.
Storing and Freezing
These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week.
They can also be frozen (frosted or unfrosted, but don’t add any fresh strawberry decoration if you’re freezing them) for up to 3 months.
More Delicious Vegan Cupcakes
- Vegan Lemon Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Chocolate Cupcakes
- Vegan Funfetti Cupcakes
- Vegan Carrot Cake Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Vanilla Cupcakes
Ingredients
Vegan Vanilla Cupcakes:
- 1 ¾ cups All Purpose Flour (220g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- ⅓ cup Canola Oil (80ml) or Vegetable Oil*
- 2 tsp Vanilla Extract
- 1 Tbsp Distilled White Vinegar
Strawberry Vanilla Frosting
- ½ cup Vegan Butter (112g)
- 3 cups Powdered Sugar (360g)
- 2 tsp Vanilla Extract
- 2 tsp Strawberry Extract
Decoration:
- Fresh Sliced Strawberries optional
Instructions
- Preheat the oven to 350°F (180°C) 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 until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
- 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).
Video
Notes
- We have also made these with a light 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.
- These cupcakes keep very well in a covered container at room temperature for 2-3 days or in the fridge for up to a week.
- They can also be frozen (frosted or unfrosted, but don’t add any fresh strawberry decoration if you’re freezing them) for up to 3 months.
Colin Carson says
Who would ever be bothered to cream butter, sugar and eggs ever again, simplicity itself!
The only negative is the amount of sugar, which also causes the cupcakes to over brown slightly during the bake, but these are minor points.
Virgínia Lijarcio says
Flawless recipe! Domes are perfect and the cupcakes are nice and fluffy! And not too sweet so the contrast with the frosting is very pleasant. Absolutely amazing recipe; I modified it a bit with lemon zest and lemon aroma instead of the vanilla and worked just fine. Will defo make them again!
Alison Andrews says
Wonderful! Thank you so much for the brilliant review.
Olga says
I make these for my grandson, as he is dairy, wheat, and egg intolerant. I just make the cupcake without strawberries, do my own dairy free butter icing…he loves them. I even freeze them, so when he comes I always have them ready for him. But sometimes they go a bit wet? Not sure why. But do dry out. I always have to look up baking soda…? As never sure wether to put Baking Powder, or Bicarbonate of Soda. So I have put Bicarbonate Soda. Hope that is right.. Thank you for a great easy recipe.
Alison Andrews says
Hi Olga, so glad your grandson enjoys them! Cupcakes can get a bit soggy after freezing and thawing if they weren’t completely cooled before freezing. Baking soda and bicarbonate of soda are the same thing so you have been making them correctly! 🙂
Jay says
am I able to convert the measurements for this recipe to make for a cake instead??
Alison Andrews says
Hi Jay, it will make a 3 layer 6-inch cake or a 2 layer 7-inch cake or a single layer 9-inch cake. Bake for 20 minutes for 6-inch and 25-30 minutes for 7-inch and 30 minutes for a single layer 9-inch.
Coral says
My granddaughter has serious anaphylactic allergies so to be safe I look for vegan recipes as her main allergies are egg and all dairy. I happened upon your website and now it’s my absolute go to place for recipes. Mia obviously can’t eat regular cakes so it’s marvellous that she is able to have something nice to eat especially on special occasions. So, thank you so much for your recipes. I would love to know if you have a recipe book?
Alison Andrews says
So happy the recipes have been helpful Coral! We don’t have a recipe book at the moment, but it could be something we do in the future! Thanks so much for the wonderful review.
Christina says
After baking the cupcakes came out lopsided. Why is that?
I am sure taste is not affected.
Alison Andrews says
Hi Christina, that can happen if your cupcake tray is a little bent so the batter is not even once it’s in the oven. Just check if your cupcake tray is totally flat on the counter. The other reason can be if you’re using a fan in your oven, it literally blows the batter and makes it come out lopsided.
Chris says
I’ve made these with both gluten free flour and standard all purpose flour and they come out great every time. I reduce the sugar in the batter by half to balance the sweetness from the frosting. They’re always a hit! Thank you for this recipe. It’s a keeper!
Alison Andrews says
Awesome! Thanks Chris!
Mona Gandhi says
This is most easiest and simplest recipe i have come across for vegan cupcakes. Thank you for sharing.
Can these be stored in freezer (covered)? How long will they last if kept in freezer?
Alison Andrews says
Hi Mona, yes they are freezer friendly for up to 3 months. 🙂
Emma Jenkinson says
Is there a substitute for white vinegar I can use? Thanks ????
Alison Andrews says
Apple cider vinegar is also great.
Tani says
Can I make this with gluten free flour?
Alison Andrews says
Yes you can provided it’s a gluten free all purpose blend.
Emzy says
We don’t have any strawberry extract at our home. But we do have Strawberry and Cream extract, or jam. Which one should I use?
Alison Andrews says
Strawberry & Cream extract should be great!
Lisa says
Hi, can I use brown sugar substitute of white sugar please ?
Alison Andrews says
Hi Lisa, yes you can though the cupcakes will come out darker in color.
Tish says
I made these today for a gathering tomorrow. I was well impressed how easy and light and fluffy these were. Will be my go to recipe for vegan cupcakes now.
Alison Andrews says
Wonderful! Thanks so much Tish!
Rayla says
OMG This was the most easiest most amazing cupcake I’ve ever made and I also wanted to know if I can leave it overnight in a Tupperware container or put it in the fridge? If so putting it in the fridge for how many days?
Alison Andrews says
So glad you enjoyed it! You can store them at room temperature for 3-4 days or in the fridge (covered) for up to a week.
Bree says
Is the storage up to a week in the fridge for the cupcakes and icing?
Trying to do birthday prep for a 3 year olds party and was wondering if I could put them in the fridge complete!
Thank you
Alison Andrews says
Yes it is. Though they are definitely at their best in the first few days. You can definitely make them and frost them them ahead, store in the fridge (covered) and then let them come to room temp before serving.
Rita says
Hi can this be baked in a tin too or will it go dry? Do these remain moist and fluffy?
Alison Andrews says
Hi Rita, yes you can make this as a cake, but I recommend you check out our vegan vanilla cake recipe. 🙂
Patricia says
Hi Alison, great recipes! This is the first time I have ever made a cupcake and it came out great. Question: Can I replace sugar with maple syrup, agave or stevia?
Alison Andrews says
Hi Patricia, so glad the cupcakes came out great! I don’t recommend substituting the sugar as it will throw out the balance of ingredients.