These pretty pink vegan strawberry cupcakes are deliciously spongey and moist and packed with strawberry flavor! Topped with a delicious strawberry frosting these are perfect for any special occasion.

~Ingredients:

-Strawberry Puree:

10.5 oz Strawberries.*

-Cupcake:

2 Cups + 3 Tablespoon All Purpose Flour.

1 Cup White Sugar.

1 Teaspoon Baking Soda.

1/2 Teaspoon Salt.

2 Teaspoon Strawberry Extract.

1/3 Cup Olive Oil.

1 Tablespoon Apple Cider Vinegar.

1 Tablespoon Ground Flaxseed meal.

3 Tablespoons Hot Water.

1 Tablespoon Pink or Red Food Coloring.**

-Strawberry Frosting:

3 Cups Powdered Sugar.

1/3 Cup Vegan Butter.

1 Teaspoon Strawberry Extract.

2 Tablespoon + 1 tsp Strawberry Puree.

~Directions:

Making the Strawberry Puree:

Step 1: Put 10.5 oz strawberries in a blender or a food processor and puree.

Making the Cupcakes:

Step 2: Preheat the oven to 350 Degrees Fahrenheit. Line the cupcake tray with liners.

Step 3: Sift the flour into a mixing bowl and add the sugar, baking soda and salt.

Step 4: Then add the strawberry puree, strawberry extract, oil and vinegar.

Step 5: Prepare the flax egg by mixing 1 Tablespoon ground flaxseed meal with 3 Tablespoon Hot Water and allowing to sit for a minute to let it thicken.

Step 6: Add in the flax egg and your choice of food coloring.

Step 7: The batter will be very thick, too thick for a whisk so just stir with a spoon until well mixed, being careful not to overmix the batter.

Step 7: Bake for 25 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean.

Step 8: Transfer to a wire cooling rack and allow to cool completely before frosting.

Making the Frosting:

Step 9: Add the powdered sugar, vegan butter, strawberry essence and 2 tablespoon of strawberry puree to the mixing bowl of an electric mixer.

Step 10: Starting at slow speed, gradually increase speed until the frosting is smooth.

Step 11: Only add in the extra strawberry puree if your frosting is too thick.

Step 12: If it's too thin, add in more powdered sugar.***

Step 12: Pipe the frosting onto the cupcakes and decorate it with slices of strawberry.

Step 13: Eat and Enjoy!

~Recipe Notes:

*Around 10.5 oz of strawberries pureed made enough for the cupcakes and frosting. But if you make a bit more, it's awesome to just eat the leftovers as well.

**If you choose not to use the food coloring it won't have an effect on the taste or texture, it just won't be pink.

***Keep in mind that the more powdered sugar you add, the more thicker and the more sweeter the frosting will get.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)