These one-bowl, 30 minute, and easy Vegan Strawberry Cupcakes are the perfect treats to welcome the spring season! Moist and fluffy cupcakes that are loaded with fresh strawberries and laced with vanilla - a delicious flavor combo that never disappoints!
Preheat the oven to 350 degrees. Line two cupcake tins with silicone or paper baking cups.
In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
Add in the strawberries and gently mixed until combined.
Pour the batter into each baking cup until it’s three-quarters full.
Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done
Notes
If your strawberries are too juicy, remove some of the liquid before adding them to the batter to keep the cupcakes from becoming dense and soggy.
Do not overmix the batter. This is important when making baked goods. Overmixed batter will result in a dry and tough cupcake. Mix only until everything is just combined.
Do not fill the cupcake molds to the top. Just pour the batter ¾ of the way through to give it space to rise without spilling over.