Vegan Strawberry Cupcakes

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!

If you want a big cake, try my vegan strawberry cake recipe. You might also like these super fluffy red velvet cupcake recipe!

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.

A birdseye view of a vegan strawberry cupcake topped with strawberry buttercream and a whole strawberry.

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.

Storage

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.

FAQs

Can I use a different type of milk instead of soy milk?

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.

Can I use frozen strawberries instead of fresh strawberries?

A: Yes, you can use frozen strawberries for the puree. Just make sure to thaw them and drain any excess liquid before using them.

Can I use a different type of sugar?

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.

Can I make these cupcakes in advance?

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.

Can I freeze the cupcakes?

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.