Why You’ll Love This Recipe

Vegan Strawberry Cupcakes are soft, fluffy, and bursting with fresh strawberry flavor in every bite. Made without eggs or dairy, these cupcakes are perfect for spring celebrations, birthdays, or any time you want a fruity, sweet treat. Topped with a luscious strawberry frosting, they’re as pretty as they are delicious—perfect for impressing guests or enjoying solo.

ingredients

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

all-purpose flourbaking powderbaking soda saltplant-based milk (like almond or soy)apple cider vinegar or lemon juicecane sugarneutral oil (such as canola or sunflower)vanilla extractfresh strawberries (blended into puree)

For the frosting:

vegan butterpowdered sugarfresh strawberry pureevanilla extractpinch of salt

directions

Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

Make vegan buttermilk by mixing plant-based milk and apple cider vinegar. Let sit for 5 minutes.

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

In another bowl, combine oil, vanilla extract, strawberry puree, and vegan buttermilk.

Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Scoop batter evenly into cupcake liners, filling about 2/3 full.

Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely.

For the frosting, beat vegan butter until creamy. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until fluffy and smooth.

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

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 20 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add chopped strawberries to the batter for extra texture.

Use freeze-dried strawberries in the frosting for a more concentrated flavor.

Make a strawberry jam filling for a surprise center.

Top with shredded coconut or vegan white chocolate shavings.

Swap strawberries for raspberries or blueberries for a different berry twist.

storage/reheating

Store Vegan Strawberry Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

FAQs

Can I use frozen strawberries?

Yes, just thaw and puree them before using.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend for best results.

Is there a substitute for cane sugar?

You can use coconut sugar, but it may darken the color slightly.

Can I skip the frosting?

Yes, they’re delicious on their own or with a dusting of powdered sugar.

Why did my cupcakes turn out dense?

Be sure not to overmix the batter and measure ingredients accurately.

Can I make mini cupcakes?

Yes, reduce the baking time to 10–12 minutes.

What oil works best?

Neutral oils like canola or sunflower give the best texture and flavor.

Can I use strawberry extract?

Yes, to boost the flavor, especially if strawberries are out of season.

Can I make the frosting ahead of time?

Yes, store in the fridge and bring to room temp before using.

What pairs well with these cupcakes?

A glass of plant milk, strawberry lemonade, or vegan vanilla ice cream.

Conclusion

Vegan Strawberry Cupcakes are a fruity, fluffy delight that bring color and flavor to any table. Whether for a picnic, party, or a quiet treat at home, these cupcakes are a fresh and fun way to enjoy strawberries—completely plant-based and totally irresistible.