Vegan Strawberry Cupcakes
This vegan strawberry cupcakes recipe is light, sweet, fluffy, and packed with fresh strawberries!
Servings: 12 cupcakes
Ingredients
- 1/2 cup water
- 1 tsp pure vanilla extract
- 2 tbsp oil or almond butter, or mashed banana for fat-free
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup sugar
- 1 1/2 cups diced strawberries
- optional vegan strawberry buttercream frosting recipe above
Instructions
- The recipe works with spelt, white, oat, or some brands of all purpose gluten free flour. A keto option with almond flour is included above.To make the vegan strawberry cupcakes, preheat your oven to 350 F. Grease or line a cupcake tin. Whisk the wet ingredients (excluding strawberries) in a large bowl. Stir all dry ingredients together, then pour wet into dry and stir until just evenly mixed. Gently stir in the strawberries. Portion the batter into the cupcake tins. Bake 20 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let cool fully before frosting and storing.View Nutrition Facts
Video
Notes
Readers also really love these Vegan Chocolate Chip Cookies.
Nutrition
Calories: 120kcal