Why You’ll Love This Recipe

Vegan Strawberry Cupcakes are a fruity, fluffy, and dairy-free delight perfect for spring and summer gatherings. Bursting with natural strawberry flavor and topped with a luscious vegan frosting, these cupcakes are tender, moist, and sure to impress—without any eggs or dairy. They’re ideal for vegans, those with allergies, or anyone who loves a fresh, sweet treat.

ingredients

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

all-purpose flourgranulated sugarsaltbaking powdersoy milk (or any plant-based milk)apple cider vinegarvegetable oilvanilla extractfresh strawberries (pureed)powdered sugarvegan butter (for frosting)freeze-dried strawberries (optional, for color and flavor in the frosting)

directions

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

In a small bowl, combine the soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle.

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

Add the oil, vanilla extract, strawberry puree, and the curdled milk mixture to the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the vegan butter until creamy. Gradually add powdered sugar, pureed strawberries (or crushed freeze-dried strawberries), and a splash of plant milk if needed for consistency.

Frost the cooled cupcakes using a piping bag or spatula.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour

Variations

Add lemon zest to the batter for a bright citrus note.

Use a chocolate ganache topping for a strawberry-chocolate combo.

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

Fold in small strawberry chunks into the batter for added texture.

storage/reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.For longer storage, freeze unfrosted cupcakes for up to 2 months and thaw before frosting.To freshen up refrigerated cupcakes, let them sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use frozen strawberries?

Yes, just thaw them completely and drain excess liquid before pureeing.

What makes these cupcakes rise without eggs?

The combination of baking powder and vinegar-activated plant milk acts as a leavening agent.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

How do I prevent soggy bottoms?

Avoid overmixing the batter and ensure strawberries are well-drained if using chunks.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well, but it may slightly alter the flavor.

Is it okay to skip the frosting?

Absolutely. These cupcakes are delicious on their own or with a dusting of powdered sugar.

Can I double the recipe?

Yes, this recipe scales easily to make 24 or more cupcakes.

What type of plant milk works best?

Soy milk or almond milk gives the best texture, but oat or coconut milk can be used as well.

Do they taste strongly of strawberries?

Yes, especially with fresh or freeze-dried strawberries in both the batter and frosting.

Can I add food coloring?

You can add a drop of natural food coloring for a more vibrant pink hue if desired.

Conclusion

Vegan Strawberry Cupcakes are a delicious and beautiful treat that everyone can enjoy, regardless of dietary needs. With their soft crumb, real strawberry flavor, and eye-catching color, these cupcakes are a must-bake for birthdays, baby showers, or any time you’re craving something sweet and plant-based.