Introducing the easiest vegan strawberry cupcakes. Super cute, and made with a light and fluffy sponge topped with a dreamy-pink vegan buttercream frosting, these are one of my new favorite spring/summer bakes. Finished, of course, with a whole strawberry for that all-important contrast and sweetness!
This recipe is easy to follow and the end result is well worth the effort. With the right ingredients and a bit of time, you’ll be able to whip up a batch of these delicious cupcakes in no time. So preheat your oven, gather your ingredients, and let’s get baking!
Why you’ll love this recipe
- Vegan and plant-based, suitable for those following a vegan or plant-based diet
- Made with simple and wholesome ingredients
- Fluffy, moist and bursting with sweet berry flavour
- The whole strawberry on top of each cupcake adds a pleasing visual element and an extra burst of flavour
- An easy-to-follow recipe that’s perfect for both seasoned bakers and beginners
Making your vegan strawberry cupcakes
First, preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners. In a small bowl, mix together the soy milk and apple cider vinegar, and set it aside to curdle.
In a large mixing bowl, beat together the vegan butter and sugar until light and fluffy. Add the vanilla extract and strawberry puree, and mix until well combined. If you want to add some food colouring, you can add it now to give your cakes that beautiful pink hue.
Next, add the flour, baking powder, and salt to the mixture, and mix until just combined. Slowly pour in the soy milk mixture and mix until smooth. Use an ice cream scoop or a spoon to evenly distribute the batter among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cooled, you can frost them with your preferred frosting and decorate them with a whole strawberry on top.
Vegan strawberry buttercream
I used the same buttercream that I used for my vegan strawberry cake in this recipe – it’s light, creamy, tastes delicious, and looks absolutely stunning offset with a whole strawberry resting on top.
These cupcakes look best when frosted with your buttercream using a piping bag to get that beautiful layered look. You could make your strawberry buttercream ahead of time, just make sure it’s room temperature before piping so you get a smooth finish.
The best way to store these vegan strawberry cupcakes is to keep them in an airtight container at room temperature. They can be stored for up to 3 days, after that, they will lose some of their moisture and freshness.
You can also freeze the cupcakes to enjoy them later. To do this, place them in an airtight container or wrap them in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply take them out of the freezer and let them thaw at room temperature or in the refrigerator before serving.
To store in the fridge, place them in an airtight container and they will stay fresh for up to 3 days. The cool temperature of the fridge will help to keep the cupcakes moist and prevent them from drying out. However, it’s important to note that storing in the fridge can cause the cupcakes to dry out a little bit faster than storing them at room temperature, so it’s best to consume them as soon as possible. Freezing is a good option to store them for a longer time.
Yes, you can use any type of non-dairy milk, such as almond milk or oat milk. Just keep in mind that the flavour of the cupcakes may be slightly different depending on the type of milk you use.
A: Yes, you can use frozen strawberries for the puree. Just make sure to thaw them and drain any excess liquid before using them.
es, you can use any type of granulated sugar, such as coconut sugar or brown sugar. Keep in mind that the colour and flavour of the cupcakes may be slightly different depending on the type of sugar you use.
Yes, you can make the cupcakes in advance and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Yes, you can freeze the cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then in foil before freezing.
Other recipes you’ll love:
- Vegan Strawberry Cake
- Vegan Rhubarb And Strawberry Crumble
- Vegan Lemon, Blueberry & Poppy Seed Loaf Cake
- Vegan Blueberry Cake
- 120ml unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 120 g softened vegan butter
- 150 g granulated sugar
- 1 teaspoon pure vanilla extract
- 80g strawberry puree (400g strawberries blended and simmered over medium-heat for 20 minutes)
- 1 tsp red or pink vegan-friendly food colouring
- 190g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 9 strawberries, for topping each cupcake
- 120g vegan butter
- 4 tbsp strawberry puree
- 1 tsp vanilla extract
- 450g icing sugar
- Preheat your oven to 350 degrees F (175 degrees C) and line a cupcake tin with 9 paper liners.
- Mix the soy milk and apple cider vinegar in a small bowl. Set aside for a few minutes - the mix will curdle and create a vegan "buttermilk".
- Cream the softened vegan butter and granulated sugar in a large mixing bowl until light and fluffy.
- Stir in the vanilla extract, reduced strawberry puree, and food colouring (if using).
- In a separate medium mixing bowl, whisk together the cake flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture, then pour in the soy milk mixture. Stir until just combined.
- Add the remaining dry ingredients and mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow the cupcakes to cool completely before topping them with your strawberry buttercream and one whole strawberry.
To make your strawberry buttercream:
- In a large mixing bowl, beat the vegan butter with an electric mixer on medium speed until creamy - this should take about 2-3 minutes.
- Slowly add the icing sugar to the butter, one cup at a time, while mixing on low speed.
- Once all the icing sugar has been added, increase the mixer speed to medium-high and beat the buttercream for 2-3 minutes until light and fluffy.
- Add the strawberry puree and vanilla extract to the buttercream and mix on low speed until well combined.
- Taste the buttercream and add more sugar or strawberry puree as needed to achieve your desired sweetness and strawberry flavour.
- Once the desired consistency and flavour are reached, use the buttercream immediately or store it in an airtight container in the refrigerator for up to 1 week. Remember to bring the buttercream to room temperature and re-whip it before using it.