Easy Vegan Strawberry Cupcakes
These vegan strawberry cupcakes are an easy way to upgrade a boxed cake mix into soft, fluffy, bakery style cupcakes. With a few simple additions, they bake up perfectly every time and work just as well in the oven or a cupcake maker.
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Calories: 310kcal
Servings: 12 cupcakes
Ingredients
- 1 box strawberry cake mix
- ⅓ cup vegetable oil
- 1 cup water
- ⅔ cup plant milk soy milk works great
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup granulated sugar
- Vegan buttercream frosting
Instructions
- In a large bowl, whisk together all of the dry ingredients until well combined.
- Add the vegetable oil, water, and plant milk to the dry ingredients.
- Mix until smooth and fully incorporated.
- Line a muffin tin or cupcake maker with liners and fill each about ¾ full.
- For the Oven:
- Bake at 350°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
- For the Cupcake Maker:
- Line the cupcake maker before plugging it in. Fill liners, close the lid, plug it in, and cook for about 10 minutes, or until set.
- Let cupcakes cool completely, then frost and decorate as desired.
Notes
Storage-
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for longer storage.
Nutrition
Serving: 1cupcake | Calories: 310kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g