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Vegan Strawberry Cupcake Recipe Infused With A Sweet Delight 

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A Vegan Strawberry Cupcake Recipe boasting a tender, moist base infused with sweet, ripe strawberries offers a delightful treat for the palate. Topped with a creamy, dairy-free frosting that’s rich yet light, this dessert marries the freshness of fruit with the indulgence of a classic cupcake. Ideal for anyone seeking a plant-based option, it’s a testament to flavor and sustainability.

Why Does It Work?

  • Utilizes ripe, fresh strawberries for a natural, vibrant flavor.
  • Employs almond milk and apple cider vinegar for a fluffy, moist texture.
  • Features a homemade, dairy-free frosting that’s smooth and luscious.
  • Perfect for those following a vegan lifestyle or with dairy allergies.
  • Easy to make with simple, wholesome ingredients.
  • A great way to enjoy a guilt-free, plant-based dessert.

Don’t have time to read the full blog post? JUMP TO THE RECIPE HERE!

Finding the perfect vegan strawberry cupcake recipe can feel like a daunting task. Many recipes promise flavor but fail to deliver on texture or vice versa, leaving you in a cycle of trial and error. 

From personal experience, I’ve faced this challenge head-on, wading through countless variations that either needed more vibrant strawberry essence or fell short of the moist, fluffy texture we all crave in a cupcake.

 Vegan Strawberry Cupcake

However, the quest led me to develop a recipe that stands out. This recipe captures the delightful essence of fresh strawberries and ensures each bite is as satisfying as its non-vegan counterparts.

The journey to this culinary discovery was filled with lessons on the importance of choosing the right ingredients and techniques to celebrate the beauty of vegan baking.

What Is Vegan Strawberry Cupcake? 

A vegan strawberry cupcake is a delightful dessert that eschews all animal products, offering a plant-based alternative to traditional cupcakes. It typically features flour, sugar, non-dairy milk (like almond or soy), and oil combined with fresh or frozen strawberries to infuse the batter with fruity flavor. 

The cupcakes are often topped with vegan frosting, made from ingredients like vegan butter and plant-based milk, and flavored with strawberries for a cohesive taste. This treat is perfect for those adhering to a vegan diet or anyone looking for a dairy-free, egg-free option in their dessert selection.

Fact– Strawberries are packed with vitamin C and antioxidants, making vegan strawberry cups a delicious treat and a healthier dessert than traditional ones.

Vegan Strawberry Cupcake

Recipe Directions 

  • Preheat the oven to 180°C (350°F). Line 1-2 cupcake trays with liners.

Making the Vegan Strawberry Cupcakes

  • Add all your strawberries to a blender or food processor. Puree until smooth. Set aside.
  • Add all the dry ingredients to a large mixing bowl and mix until combined, ensuring no large lumps. If using food dye, add it to the wet ingredients.
  • Pour the strawberry puree and the rest of the wet ingredients into the mixing bowl. Fold the mixture until just combined. The batter should be thick and slightly bubbly. Small lumps are fine, but avoid lumps of flour. Overmixing will result in dense cupcakes.
  • Evenly divide the batter among the cupcake liners.

Baking the Cupcakes

  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking time may vary based on the tray and cupcake size.
  • Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a cooling rack. Note that these cupcakes may brown underneath, which is normal. If consumed immediately, they may stick to the liners and be very moist due to the high fruit content. After cooling, they will peel away more easily, improving the texture.

Decorating and Serving the Vegan Strawberry Cupcakes

  • Once your cupcakes are cool, frost them with a piping bag with a star-shaped nozzle or spread the frosting with a knife.
  • Decorate with fresh strawberries and freeze-dried strawberries or raspberries, if desired. Serve immediately.
  • Frosted cupcakes can be stored in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for 1 day or frozen for up to 1 month.

Recipe Directions 

Variations, Add-Ons, And Toppings 

Variations

  • Chocolate Strawberry Cupcakes: Add cocoa powder to the batter for a rich, chocolatey base.
  • Lemon Strawberry Cupcakes: For a refreshing twist, incorporate lemon zest and lemon juice into the batter.
  • Strawberry Vanilla Marble Cupcakes: Make a marble effect by mixing vanilla and strawberry batters before baking.

Add-Ons

  • Fresh Strawberry Pieces: Fold chopped strawberries into the batter for extra bursts of fruitiness.
  • Vegan White Chocolate Chips: Mix in vegan white chocolate chips for a sweet, creamy texture contrast.
  • Nuts or Seeds: Add chopped almonds, walnuts, or sunflower seeds for a crunchy texture.

Variations, Add-Ons, And Toppings 

Toppings

  • Vegan Cream Cheese Frosting: Top with a tangy vegan cream cheese frosting for a classic pairing.
  • Strawberry Glaze: Use a simple strawberry puree glaze for a glossy, sweet topping.
  • Coconut Whipped Cream: A dollop of coconut whipped cream adds a tropical flair.
  • Fresh Fruit: Garnish with slices of fresh strawberries or a mix of berries for added freshness and color.
  • Vegan Chocolate Ganache: Drizzle with a rich vegan chocolate ganache for a decadent finish.
  • Freeze-Dried Strawberry Powder: Sprinkle over the frosting for an intense strawberry flavor and a vibrant pop of color.
  • Edible Flowers: Decorate with edible flowers for a sophisticated, Instagram-worthy look.
Variations, Add-Ons, And Toppings 

Vegetable Substitutions

  • Mushrooms: Great for replacing meat due to their umami flavor and meaty texture. Portobello mushrooms work well as burger patties or steak substitutes.
  • Jackfruit: Its texture mimics shredded meat, making it perfect for vegan pulled pork or chicken recipes.
  • Cauliflower: Can be used as a substitute for chicken in buffalo wings or ground meat in tacos when minced.
  • Lentils: A hearty substitute for ground beef, ideal in Bolognese sauce or chili.
  • Eggplant: Because of its texture, eggplant can replace lasagna noodles or be used as a meat substitute when sliced and prepared properly.
  • Chickpeas: Can be mashed to make a filling for vegan “tuna” sandwiches or used as a base for veggie burgers.
  • Beans (black, pinto, kidney) are a great protein source, replacing meat in burgers, tacos, and soups.
  • Sweet Potatoes: Their versatility makes them a perfect base for vegan burgers or a filling, nutritious addition to salads and bowls.

Quick Tip – Blend soaked cashews into your recipe for a richer, creamier texture in vegan soups and sauces. This nut-based addition provides a dairy-free, silky smoothness.

Vegetable Substitutions

Best Side Dishes

  1. Fresh Fruit Salad A mix of berries, mangoes, and kiwi adds a refreshing and healthy touch.
  2. Vegan Lemon Sorbet Its tangy flavor contrasts beautifully with the sweetness of the cupcakes.
  3. Coconut Yogurt Parfait This parfait is layered with granola and fresh fruits. It offers a creamy texture and a balance of flavors.
  4. Vegan Chocolate Mousse Made with avocado or silken tofu, it provides a rich, indulgent option.
  5. Nutty Quinoa Salad A light, nutritious side that adds a savory note to complement the sweet cupcakes.
  6. Chilled Gazpacho A cool, savory soup can offer a refreshing contrast to the dessert’s sweetness.
  7. Cucumber Mint Water To cleanse the palate and refresh the taste buds between bites.
  8. Herbal Tea (such as chamomile or mint) This beverage offers a soothing, warm pairing with the cupcake’s cool, sweet flavors.

Best Side Dishes

How To Serve?

  • At Room Temperature: Allow cupcakes to reach room temperature before serving to enhance their flavors.
  • With Fresh Strawberries: Garnish each cupcake with a fresh strawberry for a burst of color and a hint of freshness.
  • Dust with Powdered Sugar: Lightly dusting of vegan powdered sugar can add a simple yet elegant finish.
  • Drizzle with Strawberry Sauce: Drizzle a homemade strawberry sauce over the cupcakes for extra moisture and flavor.
  • Serve with Vegan Whipped Cream: To add a creamy texture, offer guests a side of vegan whipped cream.
  • Pair with Coffee or Tea: A cup of herbal tea or coffee complements the sweetness of the cupcakes, making for a perfect afternoon snack.
  • On a Decorative Plate or Stand: Present them on a beautiful plate or cupcake stand to make the cupcakes look even more inviting.
  • With Edible Flowers: Decorate the serving tray with edible flowers for a touch of elegance and color.
  • Include a Variety of Toppings: Provide small bowls of additional toppings, like vegan chocolate chips, nuts, or coconut flakes, allowing guests to customize their cupcakes.

How To Serve?

Quick Tip – To prevent cupcakes from drying out, store them in an airtight container. This keeps them moist and fresh for longer, enhancing your enjoyment.

Storage & Make Ahead

  • Airtight Containers: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
  • Refrigeration: Frosted cupcakes can be refrigerated in an airtight container for up to 5 days. For the best flavor, let them come to room temperature before serving.
  • Freezing: Wrap unfrosted cupcakes individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
  • Make Ahead: Prepare the batter or even bake the cupcakes a day before. Store the batter in the refrigerator overnight, or keep the baked cupcakes in an airtight container until ready to frost and serve.
  • Frosting: If possible, make your frosting ahead of time and refrigerate it. Simply whip it up again before use to restore its fluffy texture.

Fact -The first recorded recipe for cupcakes dates back to 1796, in “American Cookery” by Amelia Simmons, making cupcakes a centuries-old treat enjoyed by generations.

Storage & Make Ahead

Time-Saving Tips

  1. Prep Ingredients in Advance: Before starting, measure and lay out your dry and wet ingredients. This minimizes the time spent looking for items during the baking process.
  2. Use a Food Processor: Quickly puree strawberries using a food processor or blender to save time on manually chopping or mashing them.
  3. Batch Prepare: If making multiple batches, double or triple your recipe to save time rather than making individual batches.
  4. Use Silicone Cupcake Liners: They’re reusable, don’t stick, and you won’t need to grease them, saving time on prep and cleanup.
  5. Cooling Trick: To cool cupcakes quickly and avoid waiting to frost, place them on a wire rack in the refrigerator for a few minutes. Just ensure they’re not too warm to cause condensation.
  6. Pre-Made Frosting: In a pinch, use high-quality store-bought vegan frosting to save time when making frosting from scratch. Enhance it with pureed strawberries for a homemade touch.
  7. Decorate Simply: Opt for simple decoration methods like dusting powdered sugar or a single fresh strawberry on top, which look elegant but are quick to execute.
Storage & Make Ahead
Vegan Strawberry Cupcake Recipe Infused With A Sweet Delight 

Vegan Strawberry Cupcake Recipe Infused With A Sweet Delight 

Recipe by Julia

Vegan strawberry cupcakes are a delightful, plant-based treat infused with the fresh taste of strawberries. They feature a moist, fluffy texture and are topped with a creamy, vegan frosting. Perfect for those seeking a dairy-free and egg-free option, these cupcakes offer a guilt-free indulgence, ideal for celebrations, afternoon teas, or a sweet treat for any occasion.

Course: Desserts
0 from 0 votes
Servings

12

servings
Prep Time

20

minutes
Cooking Time

20

minutes
Calories

220

kcal
Rest Time

5

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Dry Ingredients
  • 2 ½ Cup 2 ½ All-purpose plain flour (310g)

  • 1 Cup 1 Granulated sugar (200g)

  • 3 Tsp 3 Baking powder

  • 3 Tsp 3 Beetroot powder or vegan-friendly red food dye

  • ½ Tsp ½ Baking soda

  • Pinch of salt (optional)

  • Wet Ingredients
  • 3 Cup 3 Ripe strawberries, fresh or frozen, then defrosted
     (360g)

  • Cup Dairy-free milk (85g)

  • Cup Neutral flavored oil (85g)

  • 1 Tbsp 1 Apple cider vinegar or lemon juice (optional)

  • 1 Tsp 1 Vanilla extract (optional)

  • To Decorate
  • 1 quantity 1 Vegan Strawberry Cream Cheese Frosting OR Vegan Strawberry Frosting

  • Fresh strawberries

  • Freeze-dried strawberries or raspberries

Step-By-Step Directions

  • Preheat the Oven
  • Heat the oven to 180°C (350°F).
  • Line 1-2 cupcake trays with liners.
  • Making the Vegan Strawberry Cupcakes
  • Puree the strawberries in a blender or food processor until smooth. Set aside.
  • Combine all dry ingredients in a large mixing bowl until mixed well and free of large lumps. If using food dye, add it with the wet ingredients.
  • Add the strawberry puree and all other wet ingredients to the dry mix. Fold gently until just combined. The batter should be thick and slightly bubbly. Small lumps are okay, but ensure there are no lumps of flour. Avoid overmixing to prevent dense cupcakes.
  • Evenly distribute the batter among the cupcake liners.
  • Baking the Cupcakes
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking times may vary based on the cupcake tray and the size of the cupcakes.
  • Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a cooling rack. Note that the cupcakes might brown underneath, which is normal. Due to the high fruit content, they may stick to the liners and be very moist if eaten immediately. Once cooled, they will detach more easily, improving their texture.
  • Decorating and Serving the Vegan Strawberry Cupcakes
  • Prepare your chosen frosting.
  • When the cupcakes are completely cool, apply the frosting with a piping bag with a star-shaped nozzle. Alternatively, a knife can be used to spread it on the cupcakes.
  • Decorate with fresh strawberries and freeze-dried strawberries or raspberries, if desired. Serve immediately.
  • Storage
  • Store frosted cupcakes in the refrigerator for up to 3 days.
  • Unfrosted cupcakes can be kept at room temperature for 1 day or frozen for up to 1 month for longer preservation.
  • Equipment List
  • Oven
  • Cupcake Tray
  • Cupcake Liners
  • Blender or Food Processor
  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Whisk
  • Spatula
  • Toothpick
  • Cooling Rack
  • Piping Bag with Star-Shaped Nozzle (optional)
  • Knife (for leveling flour and spreading frosting)

Notes

  • Use grams for accuracy; spoon and level for flour to avoid dense cupcakes.

  • Pure strawberries smoothly for even flavor distribution.

  • Mix dry ingredients thoroughly before adding wet ones.

  • Incorporate wet ingredients gently to avoid overmixing.

  • Distribute batter evenly among liners for uniform cupcakes.

  • Baking times may vary; check with a toothpick.

  • Cool in tray briefly, then move to a rack.

  • Decorate with frosting and fresh fruit once cooled.

  • Store frosted cupcakes in the fridge, unfrosted at room temperature, or frozen.*
vegan strawberry cupcake recipe

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free?

Yes, you can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free blend. Look for a 1:1 baking blend designed to substitute directly for all-purpose flour.

Remember to check that your baking powder and other additives are also gluten-free. The texture might be slightly different, but they should still be delicious.

How Can I Ensure My Cupcakes Are Moist And Not Dry?

To ensure your cupcakes remain moist, follow these tips:

  • Do not overmix the batter. Mix until just combined to keep the structure light and airy.
  • Measure your flour accurately using the spoon and level method if not weighing it. Too much flour can make the cupcakes dry.
  • Don’t overbake. Check the cupcakes a few minutes before the minimum baking time, and remove them from the oven as soon as a toothpick comes out clean.

vegan strawberry cupcake recipe

Can I Use Frozen Strawberries Instead Of Fresh?

Absolutely. You can use frozen strawberries for the puree; just ensure they are thawed completely before blending. Due to their higher water content, frozen strawberries might yield a slightly different texture and flavor intensity. Adjust the amount of liquid in the recipe if the puree seems too watery.

What Are Some Vegan Frosting Options?

There are several vegan frosting options you can use:

  • Vegan Buttercream Frosting: Made with vegan butter and powdered sugar, flavored with vanilla extract or strawberry puree for a fruity twist.
  • Vegan Cream Cheese Frosting: Utilize vegan cream cheese mixed with vegan butter and powdered sugar for a tangy, rich topping.
  • Coconut Cream Frosting: Chill a can of full-fat coconut milk and whip the solidified cream with powdered sugar and vanilla extract for a light, dairy-free option.

How Can I Store These Cupcakes, And How Long Will They Last?

To store the cupcakes, place them in an airtight container. Unfrosted cupcakes can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Frosted cupcakes should be stored in the refrigerator and are best eaten within 3-4 days.

For longer storage, freeze the unfrosted cupcakes for up to a month. Thaw overnight in the refrigerator or at room temperature before frosting and serving.

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HELLO AND WELCOME TO
VIE DE LA VEGAN!

Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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