Why You’ll Love This Recipe

Vegan Strawberry Cupcakes are soft, fluffy, and bursting with fresh strawberry flavor—all without any dairy or eggs. These cupcakes are perfect for spring and summer gatherings, birthday parties, or whenever you’re craving a fruity, plant-based dessert. With a naturally sweet strawberry purée and a luscious vegan frosting, they’re a delightful treat that everyone will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powderbaking sodaplant-based milk (like almond or soy milk)apple cider vinegarneutral oil (like canola or vegetable oil)vanilla extractfresh strawberries (for purée and garnish)vegan butterpowdered sugar

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a small bowl, mix the plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle and create vegan buttermilk.

In a blender or food processor, purée the fresh strawberries until smooth. Set aside ½ cup of the purée for the batter.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the vegan buttermilk, oil, vanilla extract, and strawberry purée to the dry ingredients. Mix until just combined—do not overmix.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before frosting.

For the frosting, beat vegan butter until creamy, then gradually add powdered sugar and a few tablespoons of strawberry purée until you reach a smooth, spreadable consistency.

Frost the cooled cupcakes and garnish with fresh strawberry slices if desired.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 20 minutesCooling and frosting time: 30 minutesTotal time: 65 minutes

Variations

Add lemon zest to the batter for a strawberry lemonade flavor.

Use freeze-dried strawberries in the frosting for an intense fruity kick.

Swap vanilla extract with almond extract for a nutty undertone.

Make them into mini cupcakes for bite-sized party treats.

storage/reheating

Store frosted cupcakes in an airtight container in the fridge for up to 4 days.Bring to room temperature before serving.For longer storage, freeze unfrosted cupcakes for up to 2 months and frost after thawing.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them before blending into purée.

What can I use instead of apple cider vinegar?

Lemon juice or white vinegar are good substitutes.

Is there a gluten-free version?

You can use a 1:1 gluten-free flour blend for baking.

Can I make the batter ahead of time?

It’s best to bake the batter right away for the best rise, but you can refrigerate for up to 2 hours.

Why are my cupcakes dense?

Overmixing the batter or using too much purée can cause density.

Can I skip the frosting?

Yes, they’re still delicious with just a dusting of powdered sugar or plain.

Can I use coconut oil?

Yes, melted coconut oil works well but may add a subtle coconut flavor.

Are these cupcakes sweet?

They have a balanced sweetness that pairs perfectly with the fresh strawberry flavor.

Can I add chunks of strawberries?

Yes, just chop them finely and fold gently into the batter.

Can I make these into a cake?

Absolutely, just adjust the baking time for a single cake layer.

Conclusion

Vegan Strawberry Cupcakes are a fruity, moist, and irresistible dessert that’s easy to make and a joy to eat. Whether you’re vegan or simply looking for a lighter, dairy-free treat, these cupcakes bring all the flavor and fun without compromise. Give them a try and brighten your dessert table with this naturally sweet indulgence.