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A strawberry cupcake with white frosting with a fresh strawberry on top next to fresh strawberries on a marble counter

Vegan Strawberry Rose Cupcakes

These floral and fruity strawberry cupcakes have a hint of rose. These strawberry rose cupcakes are made with fresh blended strawberries, rose water, and a hint of vanilla. Being egg-free, these cupcakes get their structure from high protein silken tofu.
The result is soft, fluffy, fruity, and whimsy cupcakes perfect for the wild flower in your life
Print Recipe
CourseBaking, Dessert
CuisineAmerican
Prep Time5 minutes
Cook Time25 minutes
Resting Time10 minutes
Servings12
Calories238kcal

Ingredients

Dry Mix

Wet Mix

  • 1 1/4 Cup Strawberries Diced, see Notes
  • 1/2 cup Canola Oil or Safflower oil, Sunflower Oil, Avacodo Oil (any neautral oil)
  • 1 cup Sugar
  • 1 tbs Lemon Juice
  • 2 tsp Vanilla Extract
  • 1/2 cup Soy Milk Or plant based milk of choice
  • 1/3 cup Silken Tofu
  • 1/4 tsp Rose Water

Instructions

  • Preheat oven to 350
    Line a 12 cup muffin tin with cupcake liners
  • Sift in the flour into a large bowl, add in baking powder, baking soda, and salt and stir to combine
  • In a blender or food processor blend together everything in the wet mix list (strawberries, oil, milk, tofu, sugar, etc.)
  • Create a well in the dry ingredients and pour in all the wet ingredients from your blender/food processor
  • Fold them in to stir, being careful to stir just to combine, not over stirring
  • Spoon the batter into the cupcake tins
  • Let sit for 10 minutes, this helps them get a little more fluffy
  • Bake for 25 minutes, or until a toothpick comes from the center cleanly when poked
  • Put on cooling rack and frost after two hours
  • Top with your favorite vanilla buttercream frosting

Video

@jess.flowers Strawberry rose cupcakes are one of my favorite treats to share with my friends. My name is Jess Flowers and yes- I’m addicted to edible flowers! Strawberry and rose pairs together in such a romantic way 🥰 Make this treat for someone you want to give a little extra love to! #cupcakes #strawberryrecipe #bakingrecipe #bakingtiktok #vegan #veganrecipes #vegancupcakes #veganfood ♬ Solo Tú - eydrey

Notes

Strawberries   

The best results are with fresh strawberries!
However, they are still delightful with frozen strawberries. You will need to fully defrost the strawberries being using for this recipe. Ideally you would defrost them overnight in the fridge.
The cupcakes will not rise and fully cook if you add them in totally frozen- the temperature of the frozen strawberries ruins the recipe. Sure it tastes good, but your cupcakes will be inverted domed cups. Which could be saved by filling them but the texture will be stodgy- wet and heavy.
 
 

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 184mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg