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.
Super love this recipe. My daughter is allergic to dairy and egg and just made these but with purple yum flavour instead of vanilla just to try and she loves it. Thank you so much!
So happy to hear you and your daughter enjoy the recipe Camille!
Hi there,
just wanted to say that my cupcakes turned out really well but somehow I got 20 out of the mixture 😅 I didn’t have white vinegar and used apple cider vinegar instead. I also only used 100g of marg and 300g of icing sugar, which was the perfect amount for my 20 cupcakes 😊
Anyway, very tasty, thank you x
Cupcake tins can differ in size, which probably why you got out more. 🙂 But happy to hear the recipe worked out for you! Thanks so much for your great review!
My grandson is allergic to dairy & egg, thought I would give the vanilla cupcakes a try. They rose & baked well in 23 mins but were a bit stodgy even though the toothpick came out clean & dry. They tasted good but too stodgy. I will try another batch as maybe leave in few mins longer.
These cupcakes were moist and delicious. Thanks for this fantastic easy recipe!
So happy to hear you enjoyed the recipe Karen! Thanks so much for your great review!
Tastes amazing. Quick and easy.
Thanks Jesse!
Could you replace the vinegar with lemon juice to make a lemon-strawberry flavour?
That should work! You can also add some lemon zest to add a little extra kick of lemon to your cupcakes!
Turned out perfectly! My 6 year old managed with supervision to make fluffy cupcakes with a lovely rise! Thankyou
Wow, that’s awesome Bex! Thanks so much for your great review! 🙂
Fabulous recipe!
These cupcakes were so easy to make!
I swapped the white vinegar for cider vinegar and it worked so well! I shall be making these again!
Thanks so much for sharing this recipe 🙂
Thanks for sharing Lizzie! So happy to hear you enjoyed the recipe!
hi can this recipe be used for making large cakes? like birthday cakes
Hi there! you can check out our recipe for vegan vanilla cake to make a large cake!
Can you double this recipe?
Yes, you can! Just be sure not to overmix your batter. 🙂
I made these for today to give to the father’s at my workplace and who ever else, and oh my goodness these were a HIT! One of my colleagues actually said I need to quit my day job and bake like Betty Crocker. They were very impressed on how tasty and similar in texture they were to traditional vanilla cupcakes.
So glad they liked them Rolanda! Thanks for your awesome review!
My grandson is allergic to milk and eggs. I have struggled with recipes that are safe for him but still taste good. This is the best cupcake recipe I have found!! They taste delicious and rise perfectly! Thank you!!
So glad we could help Jill! Thanks for your amazing review!
Could apple cider vinegar work? I don’t have white vinegar.
Hi Lisa! We haven’t tested substituting apple cider vinegar in this recipe, but you are welcome to try.
I have just tried this with Apple cider vinegar and it works! Cupcakes had a super rise and we’re delicious 🙂