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Vegan Cupcakes

Delicious dairy-free and vegan cupcakes.
Course Dessert
Cuisine American
Keyword Vegan Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 -16 cupcakes
Author Chelsea



  • 1 cup coarsely chopped strawberries
  • 1/2 cup melted Earth Balance butter measure when melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup white sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 and 3/4 cup white flour


  • 1/2 cup Earth Balance Butter
  • 1 & 1/2 to 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-2 teaspoons vanilla almond milk
  • Optional: extra strawberries for garnish


  • Preheat the oven to 350 degrees F.
  • Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners.
  • In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree.
  • Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature.
  • Add in the vanilla extract, almond extract, sugar, and apple cider vinegar.
  • In another bowl add the baking soda, cornstarch, salt and flour. Stir.
  • Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool.
  • Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency.
  • Frost the cupcakes and garnish with a sliced strawberry if desired.