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Home » Recipes » Cupcakes

Vegan Strawberry Cupcakes

Carine By Carine Claudepierre
Published on 12/09/2021 - Last updated on 02/06/2023

5 from 151 votes
Jump to Recipe Pin Facebook Save Saved!
💬 7 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This easy Vegan Strawberry Cupcake recipe with a moist strawberry crumb filled with juicy strawberries pieces and topped with vegan strawberry buttercream. 

A lovely pink cupcake recipe for any occasion, birthday, or Christmas season.

Vegan Strawberry Cupcakes egg free dairy free plant based cupcakes the conscious plant kitchen

It’s the strawberry season here, so strawberry cupcakes it is!

With two kids at home, I have a passion for vegan cupcakes, and I already shared quite a few with you: vegan vanilla cupcakes, vegan chocolate cupcakes, and now these pink cupcakes!

Table of contents
  1. What Are Strawberry Cupcakes?
  2. How To Make Vegan Strawberry Cupcakes
  3. Storage Instructions
  4. Allergy Swaps
  5. More Vegan Desserts
  6. Vegan Strawberry Cupcakes

What Are Strawberry Cupcakes?

Strawberry cupcakes differ from other cupcakes batter as they incorporate strawberry puree.

I shared my strawberry puree recipe on my kid blog, it is basically blended raw strawberries, and it adds a lovely strawberry flavor and moist crumb to cupcakes.

Are Strawberry Cupcakes Vegan?

No authentic Strawberry Cupcakes contain eggs and butter, so they are not vegan friendly.

Vegan Strawberry Cupcakes egg free dairy free plant based cupcakes the conscious plant kitchen

How To Make Vegan Strawberry Cupcakes

It’s pretty simple to make vegan strawberry cupcakes. All you need to start this recipe are:

Ingredients

  • Fresh Strawberries are the best, but actually fresh or frozen strawberries work well. If you use frozen strawberries, thaw them overnight or for at least 3 hours, discard the juice they release, and use the thawed berries only. For fresh strawberries, the riper they are, the sweeter the cupcakes will be!
  • Apple Cider Vinegar or lemon juice.
  • Soy Milk or any plant-based milk you love like almond milk or oat milk or coconut milk. The combination of apple cider vinegar and dairy-free milk creates natural vegan buttermilk that makes the cupcakes crumb moist.
  • White Sugar – I use unrefined cane sugar, you can use coconut sugar, but it alters the lovely pink color of the cupcake crumb. So for a lovely pink and white cupcake color, use any white granulated sweetener. Even erythritol works as a sugar-free alternative.
  • Baking Powder
  • Salt
  • Melted Vegan Butter or light vegetable oil like canola oil.
  • Chopped Strawberries

Vegan Strawberry Buttercream

For the buttercream, I started from my vegan vanilla frosting recipe, and I added the ingredients below to make a pink cupcake frosting with natural strawberry flavor:

  • Pink food coloring drops
  • Strawberry powder – you can also use drops of natural strawberry flavor.

Making The Strawberry Milk

First, you will make strawberry milk. Weigh the strawberries – I used about six large strawberries or about 4.5 oz.

Place the hulled strawberries and soy milk in a blender and blend on the medium-speed setting until it forms pink milk.

Set aside in a bowl and stir in the apple cider vinegar to curdle the mixture.

Meanwhile, in a large mixing bowl, combine the dry ingredients. Add flour, sugar, salt, and baking powder and stir to combine evenly.

Finally, make a wheel in the center of the dry ingredients and pour the melted vegan butter and strawberry milk above.

Stir to combine until all ingredients are evenly coming together and no lumps of flour can be seen.

Fold in chopped strawberries and stir a few times to incorporate

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liner cups and slightly oil with oil spray.

The oil prevents the cupcakes from sticking to the baking paper when they cool down.

Fill each muffin paper case up to 3/4 their level.

How to make Vegan Strawberry Cupcakes

Baking

Bake the cupcakes in the center rack of the oven until they are golden on top, set in the middle, and a pick inserted in the center of one of the cupcakes comes out clean.

If the toothpick comes out wet, keep baking for an extra 5-minute burst until the cupcakes are set in the middle.

Cool the cupcakes down on a wire rack as soon as they are out of the oven.

Don’t cool down in the muffin pan, or the cupcakes get too moist and sometimes gummy because the strawberries release moisture in the crumb.

Vegan Strawberry Cupcakes

Frosting

The next and fun part is the cupcake frosting. To do so, make sure the cupcakes are fully cooled down. Then, prepare the vegan strawberry buttercream.

In the bowl of a stand mixer, beat the vegan butter and sugar until it forms a creamy white fluffy mixture using the paddle attachment.

Stop the mixer and add in liquid pink food coloring and strawberry flavor – I used strawberry powder by liquid strawberry extract works as well.

Beat again until the vegan frosting is pink and flavorsome. Adjust the color and flavor by adding more food coloring or strawberry flavor to the frosting.

Piping

Fill a piping bag with the pink frosting and start frosting the cupcakes. This buttercream frosting serves 14 cupcakes.

I had about 1/2 cup of frosting left that I stored in the fridge for other desserts, or you can freeze it for later.

Vegan Strawberry Cupcakes egg free dairy free plant based cupcakes the conscious plant kitchen

Decoration

Cupcakes are always much more attractive if decorated right! So to decorate these lovely dairy-free cupcakes the vegan way, I recommend adding:

  • Fresh Strawberries – you can add a whole strawberry or half strawberry. I like to wash the strawberries first, then pat them dry on absorbent paper to prevent liquid from being released into the frosting – this ruins the frosting, so better to avoid strawberry juice.
  • A pinch of Freeze-dried Strawberry Powder – I personally struggle to find this in store, so instead, I bought a strawberry-flavored superfood powder made of beetroot powder, pea protein, and plenty of other healthy nutrients.
  • Desiccated Coconut
  • Vegan Sprinkles. Not all sprinkles are vegan. Some use animal-based food coloring. So choose a conscious sprinkle brand to add to the top of these pink cupcakes.

Storage Instructions

These vegan cupcakes store very well in a cupcake airtight box in the fridge for about 3-4 days.

You can also freeze the strawberry cupcakes in a box and thaw them in the fridge the day before eating.

I recommend freezing cupcakes without the strawberry on top.

Vegan Strawberry Cupcakes egg free dairy free plant based cupcakes the conscious plant kitchen

Allergy Swaps

  • Flours – you can swap wheat flour for an all-purpose gluten-free flour blend containing gums. Other flours that work well are white wholewheat flour or spelt flour. This recipe won’t work with almond flour or coconut flour.
  • Refined sugar-free crystal sweeteners work well, but watch out! Coconut sugar turns the cupcakes brown. You won’t enjoy the same pink color.
  • Food Coloring can be added to the cupcake batter for a much more vibrant color if you are making these as vegan Valentine’s day cupcakes, for example.

More Vegan Desserts

I have a passion for dairy-free desserts, and I have so many other lovely vegan desserts recipes for you to try this season.

  • Vegan Blueberry Pie
  • Vegan Blueberry Cobbler
  • Strawberry Crumble
  • Vegan Chocolate Cupcakes
  • Eggless Cupcakes
  • Vegan Carrot Cake Cupcakes
  • Vegan Vanilla Cupcakes
  • Vegan Funfetti Cake
  • Vegan Carrot Cake

Have you made these vegan cupcakes with strawberries? Share a review or comment below to connect with me!

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes

An easy Vegan Strawberry Cupcake recipe with a moist strawberry crumb filled with juicy strawberries pieces and topped with vegan strawberry buttercream. A lovely pink cupcake recipe for any occasion, birthday, or Christmas table.
Pin Print Review Save Saved!
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 187.5 kcal
Author: Carine Claudepierre
5 from 151 votes

Ingredients

US Customary – Metric

Strawberry Milk

  • ⅔ cup Soy Milk - or non-dairy milk of your choice, at room temperature
  • 4.5 oz Strawberries - hulled, about 6 large strawberries

Strawberry Cupcake batter

  • 1 teaspoon Apple Cider Vinegar - or lemon juice or white vinegar
  • 1 ¾ cup All-Purpose Flour - or white spelt flour
  • 1 cup White Sugar - or unrefined cane sugar
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • ⅓ cup Melted Vegan Butter (Unsalted) - or canola oil
  • ½ cup Chopped Strawberries

Vegan Strawberry Buttercream

  • 1 batch Vegan Vanilla Cupcake Frosting
  • 2 tablespoons Freeze-Dried Strawberry Powder - optional
  • 3-4 drops Natural Pink Food Coloring
  • ½ teaspoon Natural Strawberry Extract

Instructions

  • Preheat oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Slightly oil paper with oil spray. Set aside.
  • First, prepare the strawberry milk: hull and weigh the strawberries, then place the 6 strawberries in a food processor or blender with soy milk. Blend/pulse into a smooth strawberry milk form.
  • In a bowl, stir strawberry milk made above and apple cider vinegar. Set aside for 5 minutes to curdle the milk.
  • In another large mixing bowl, whisk flour, sugar, salt, baking powder until evenly combined.
  • Stir in the milk mixture, melted vegan butter, vanilla extract.
  • Stir with a spoon until just combined, then fold in chopped strawberries.
  • Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!
  • Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  • Cool immediately on a wire rack before frosting with vegan strawberry buttercream frosting.

Strawberry Buttercream frosting

  • Prepare 1 batch of vegan vanilla frosting and stir in food coloring, strawberry powder, and flavor at the end.

Storage

  • Store the cupcakes in the fridge in an airtight box for up to 4 days or freeze and thaw in the fridge the day before.

Notes

The nutrition panel includes the frosting.

Equipment

Muffin Pan
12-Hole Muffin Pan
Muffin Cups
Muffin Cases
Measuring Cups
Measuring Cups and Spoons
Mixing Bowls
Mixing Bowl
Vitamix Blender
Vitamix Ascent A2500 Blender
Cooling Rack
Cooling Rack
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Nutrition

Serving: 1cupcake | Calories: 187.5kcal | Carbohydrates: 32.8g | Protein: 2.4g | Fat: 5.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.4g | Trans Fat: 0.9g | Sodium: 98.9mg | Potassium: 70.6mg | Fiber: 0.9g | Sugar: 18.1g | Vitamin A: 53.9IU | Vitamin B12: 0.1µg | Vitamin C: 12.4mg | Vitamin D: 0.2µg | Calcium: 54mg | Iron: 1.1mg | Magnesium: 6.8mg | Phosphorus: 35.7mg | Zinc: 0.2mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

CupcakesDessertsRecipes

Ingredients:

All-Purpose FlourApple Cider VinegarPlant-Based ButterPlant-Based MilkStrawberriesSugarVanilla

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeVeganVegetarian

Meal Types:

Dessert

Season:

Vegan Christmas Recipes

Level:

Intermediate

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    7 comments
  1. Carly F says:
    August 15, 2023 at 8:23 pm

    Can I swap all the strawberries for blueberries and blueberry powder? My son is obsessed with blueberries

    Reply
  2. Val says:
    April 26, 2023 at 8:48 pm

    5 stars
    These are amazing. I brought them to work and all my non vegan co-workers adored them. I would love to know if you tried baking a regular cake with this recipe? I have to bake a birthday cake and would love this if you have any tips. Thanks!

    Reply
  3. Zoe says:
    February 26, 2023 at 3:05 am

    5 stars
    I made these earlier today and they’re amazing

    Reply
  4. Nicki Benjamin says:
    November 6, 2022 at 10:03 am

    Have you tried using frozen strawberries? I’m wondering if thawed strawberries will hold up as well. thanks!

    Reply
    • Carine says:
      November 10, 2022 at 1:09 pm

      No I didn’t but I think you should thaw the strawberry first and discard the water released or it will make the batter too runny

      Reply
  5. Carissa says:
    September 15, 2022 at 12:37 pm

    Have you ever tried this recipe as a cake?

    Reply
    • Carine says:
      September 15, 2022 at 2:15 pm

      No but I guess it will work well as a 9 inches cake

      Reply

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Hi, We are Carine & Damien

Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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Vegan Strawberry Cupcakes
How to make Vegan Strawberry Cupcakes