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Vegan Strawberry Cupcakes

Updated: Dec 10, 2020

For the Strawberry Cupcake:

• 4 cups Unbleached Purpose Flour

• 2 cup White Sugar

• 2 tsp Baking Soda

• 1 tsp Sea Salt

• 2 cup Strawberry Purée (fresh)

• 3-4 drops Strawberry flavoring (for candy making)

• 2/3 cup canola oil

• 2 Tbsp Apple Cider Vinegar

Flax egg:

• 2 tbsp Flaxmeal

• 6 tbsp water

• 1 Tsp Red Food Coloring (Optional)


1. Cut the stems off strawberries and blend until purée consistency.

2. In a small bowl stir flax egg ingredients and set aside for about 5-10 mins.

3. Put all the dry ingredients in a large bowl and whisk to combine.

4. To the flour mixture add the Purée, flavoring, oil, vinegar, flax eggs and food coloring. Batter will be thick so don't over mix ;make sure it's well incorporated.

5. Bake at 350 degrees for 23 mins. or until a knife stuck in the center comes out clean.

For the Strawberry Frosting:

• 1 cup  Vegan Butter (room temperature)

• 1 cup shortening (non hydrogenated) I use spectrum brand

• 1/2 tsp sea salt

• 6 cups Powdered Sugar

• 1 tsp vanilla extract

• 2 tbsp cup Strawberry Purée

• 2-3 drops Strawberry flavoring ( for candy making)


1. In a large bowl with an electric mixer beat butter and shortening until smooth and light in color. Scrap down the sides.

2. Add the salt; on low to medium speed and start adding the powdered sugar in 1 cup at a time. Scrap down the sides so everything is well combined.

3. Once your frosting is light and fluffy add the vanilla, purée and flavoring and beat for 2 more minutes.

4. Cupcakes should be completely cooked before you frost.


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