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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Vanilla Cupcakes with Strawberry Filling and Lemon Glaze (Best Cupcake!)

    Vegan Vanilla Cupcakes with Strawberry Filling and Lemon Glaze (Best Cupcake!)

    8
    By Alisa Fleming on May 30, 2014 Dairy Free Desserts, Dairy-Free Recipes, Sarah's Recipes

    This recipe for vegan vanilla cupcakes with strawberry filling is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Cupcake entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

    Vegan Vanilla Cupcakes with Strawberry Filling and Lemon Glaze (dairy-free, egg-free)

    Created and submitted by Tina Coopman, these vegan vanilla cupcakes came out perfectly light and tender, and shouted spring with the delicious fresh strawberry filling and lemony glaze. Our tasters couldn’t get enough of these gems! The only thing that kept them out of the top winner circle was the finicky filling. Our testers said they were a bit difficult to fill, but worth it!

    Special Diet Notes & Options: Vegan Vanilla Cupcakes

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. To keep these vegan vanilla cupcakes soy-free, be sure to select a dairy-free margarine that fits your dietary needs; Earth Balance offers a few soy-free options.

    Egg Option: Tina says, “These are vegan vanilla cupcakes, but if desired, the flax ‘eggs’ can be substituted for 2 large eggs.”

    I have included this recipe for vegan vanilla cupcakes in the “Sarah Recipes” category since she has personally tested it in her kitchen and recommends it as a keeper, but it was created by Tina, as noted.

    5.0 from 2 reviews
    Vanilla Cupcakes with Strawberry Filling and Lemon Glaze
     
    Print
    Prep time
    20 mins
    Cook time
    25 mins
    Total time
    45 mins
     
    If you prefer to use eggs, for dairy-free, but not vegan vanilla cupcakes, 2 eggs can be substituted for the flaxseed and water.
    Author: Tina Coopman
    Serves: 32 mini cupcakes or 12 regular
    Ingredients
    Vegan Vanilla Cupcakes:
    • 2 tablespoons ground flaxseed
    • 6 tablespoons water
    • ½ cup + 2 tablespoons dairy-free, non-hydrogenated margarine
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 1½ cups flour
    • 1 teaspoon baking powder
    • Large pinch of salt
    • ⅓ cup each of So Delicious Dairy Free Unsweetened Coconut Milk Yogurt and Unsweetened Coconut Milk Beverage, combined
    Strawberry Filling:
    • 2 cups diced strawberries
    • 2 tablespoon sugar
    Lemon Glaze:
    • 1 cup icing sugar
    • 1 teaspoon lemon zest
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoons So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    Instructions
    Vegan Vanilla Cupcakes:
    1. Preheat oven to 350°F.
    2. In a food processor mix ground flax seed and water until the mix becomes viscous and 'egg-like' to create flax 'eggs'.
    3. In a large mixing bowl cream together margarine and sugar. Add flax eggs and vanilla and mix well.
    4. In a separate bowl combine flour, baking powder and salt. Add flour mixture and milk/yogurt mixture in batches, starting and ending with flour.
    5. Spoon batter into mini or regular cupcake tins with liners. Bake for 12-15 minutes for minis or 18-22 minutes for regular or until a toothpick inserted into center comes out clean.
    Strawberry Filling:
    1. Heat strawberries and sugar over medium heat, whisking while cooking to further break up the strawberries. Cook for approximately 10 minutes. Set aside to cool.
    Lemon Glaze:
    1. Mix all ingredients for the glaze in a bowl and set aside.
    Assembly:
    1. Once cupcakes and filling have cooled, spoon the filling into a piping bag with a round piping tip. Insert the tip into center of cupcake and squeeze some filling into the middle. Repeat until all cupcakes are filled.
    2. Dip the top of cupcakes into the glaze or spoon the glaze over them. Enjoy!
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    8 Comments

    1. Brenda on May 31, 2021 8:32 am

      Can I use strawberry preserves for the filling? Want to make these for our daughters reveal party.

      Reply
      • Alisa Fleming on May 31, 2021 9:37 am

        We haven’t tried it, but I assume that would work fine.

        Reply
    2. Maureen on August 12, 2018 9:46 pm

      I made this w/o the strawberries because was short on time and the cupcakes were amazing! Can’t wait to make again.

      Reply
      • Alisa Fleming on August 13, 2018 10:33 am

        Fabulous! Thanks for sharing your feedback Maureen.

        Reply
    3. Pingback: 50 Vegan Cupcakes You'll Wish You Had Right Now - Vegan Food Lover

    4. Arman @ thebigmansworld on June 28, 2015 1:46 pm

      ahaha Alisa did you rig this because you are team vanilla? Regardless, it looks delicious!

      Reply
      • Alisa Fleming on June 28, 2015 6:41 pm

        While one would think that possible, I’m not really a big cake fan, so I didn’t do the testing on this category!

        Reply
    5. michelle on May 29, 2014 7:38 am

      I made these for my son and subbed a gluten free flour mix and he absolutely loved them!

      Reply

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