5 from 3 votes
Vegan Strawberry Cupcakes
Light and fluffy cupcakes made with freeze-dried strawberry powder.
Prep Time
20 mins
Cook Time
20 mins
Servings:
12
cupcakes
Calories:
192 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 230 g self-raising flour (1+¾ cups)
- ½ Teaspoon baking soda
- 180 g caster sugar (¾ cup + 2 tablespoons)
- 280 ml soy milk (1 cup + 2 tablespoons)
- 6 Tablespoons neutral cooking oil sub for melted vegan block butter, generic cooking oil
- 1 Teaspoon apple cider vinegar (or lemon juice)
- 1 Teaspoon vanilla extract
- 40 g strawberry powder freeze-dried
For the frosting:
- 1 Batch Vegan strawberry buttercream frosting
To top (optional):
- 6 strawberry small, cut in half
- 2-3 Tablespoons strawberry jam
Notes
- If using fresh strawberries on top for decoration, I recommend only adding them when you're ready to serve the cupcakes. They won't last as long otherwise.