Name: Vegan Strawberry Cupcakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 1/2 cups (310g) all-purpose plain flour (spooned and leveled); 1 cup (200g) granulated sugar; 3 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch of salt (optional); 3 cups (360g) ripe strawberries (fresh or frozen, stems removed); 1/3 cup (85g) dairy-free milk; 1/3 cup (85g) neutral flavored oil; 1 tablespoon apple cider vinegar (or lemon juice, optional); 1 teaspoon vanilla extract (optional); Few drops pink or red food coloring (or 3 teaspoons beetroot powder); 1 quantity Vegan Strawberry Cream Cheese Frosting (or Vegan Strawberry Frosting); Fresh strawberries for topping; Freeze-dried strawberries or raspberries for garnish

Jump to Recipe· 4.4 from 12 reviews

If you are on the hunt for a delightful treat that bursts with fresh flavor and wholesome goodness, look no further than this Vegan Strawberry Cupcakes Recipe. These cupcakes are a perfect balance of moist, fruity cake and luscious vegan frosting, making them a showstopper for any occasion. They capture the essence of ripe strawberries in every bite, combining simple, plant-based ingredients to create a dessert that’s as vibrant in color as it is in taste. Whether you’re a longtime vegan or just looking to try something new and fresh, these cupcakes will quickly become a loved favorite.

Ingredients You'll Need

Inside a clear round food processor bowl, a single layer of bright red strawberries fills the space, showing different sizes and shapes with some lightly mashed and others whole, all with a wet, juicy texture. The white plastic center blade holder is visible in the middle, surrounded by the vibrant fruit. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Vegan Strawberry Cupcakes Recipe relies on straightforward, essential ingredients that come together to deliver tender, flavorful cupcakes with a lovely pink hue. Each component plays a crucial role, whether it’s adding moisture, sweetness, or that irresistible strawberry flair.

All-purpose plain flour (2 ½ cups / 310g): Provides the structure and softness to the cupcakes.
Granulated sugar (1 cup / 200g): Sweetens naturally and helps create a tender crumb.
Baking powder (3 teaspoons): Gives the cupcakes their rise and lightness.
Baking soda (½ teaspoon): Works alongside the acid for a perfect fluffy texture.
Pinch of salt (optional): Enhances the flavor depth without overpowering.
Ripe strawberries (3 cups / 360g): The star of the show, providing fresh natural sweetness and moisture.
Dairy-free milk (⅓ cup / 85g): Keeps the recipe fully plant-based while adding creaminess.
Neutral flavored oil (⅓ cup / 85g): Ensures moistness and tenderness without altering the taste.
Apple cider vinegar (1 tablespoon, optional): Reacts with baking soda for a nice rise and slight tang.
Vanilla extract (1 teaspoon, optional): Adds warmth and complexity to the flavor.
Food coloring or beetroot powder (few drops or 3 teaspoons): Boosts the lovely pink color to visually enhance the strawberry theme.
Vegan Strawberry Cream Cheese Frosting or Vegan Strawberry Frosting: To give the cupcakes a decadent, creamy finish.
Fresh strawberries & freeze-dried strawberries or raspberries: For garnish and an extra burst of vibrant flavor.

How to Make Vegan Strawberry Cupcakes Recipe

Step 1: Prepare Your Oven and Cupcake Liners

Begin by preheating your oven to 180°C (350°F). While it’s heating, line one or two cupcake trays with paper liners to make sure your cupcakes come out easily later. This simple step sets the foundation for perfectly baked treats.

Step 2: Puree Your Strawberries

Take your fresh or defrosted strawberries and toss them into a blender or food processor. Puree them until silky smooth—this puree will infuse your cupcakes with intense strawberry flavor and natural moisture. Set this aside as it will soon merge beautifully with the dry and wet ingredients.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and optionally, a pinch of salt and beetroot powder for that stunning natural pink color. Whisk these dry ingredients until evenly distributed and lump-free, which ensures a consistent and tender cupcake crumb.

Step 4: Combine Wet Ingredients with the Dry

Pour the strawberry puree, dairy-free milk, neutral oil, apple cider vinegar, vanilla extract, and if desired, food coloring, into the dry mix. Fold gently just until combined. The batter should look thick and bubbly—remember, a few lumps are perfectly fine here, but avoid overmixing because that can make your cupcakes dense instead of light and airy.

Step 5: Fill Cupcake Liners

Using an ice cream scoop or a large spoon, fill each cupcake liner about two-thirds full. This measure usually yields between 12 and 16 cupcakes depending on your pan size. Filling them evenly helps them bake uniformly and look picture perfect.

Step 6: Bake to Perfection

Pop your trays into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center of a cupcake comes out clean. Once baked, allow them to rest in the tray for 5 minutes before transferring to a wire rack, which helps them cool evenly and peel away from the liners without sticking.

Step 7: Frost and Finish

Once the cupcakes are completely cooled, it’s time for the crowning glory. Use your favorite vegan strawberry frosting—cream cheese style or classic strawberry—to spread or pipe atop each cupcake. Garnish with fresh and freeze-dried strawberries or raspberries for texture and a fresh burst of color.

How to Serve Vegan Strawberry Cupcakes Recipe

A close-up view of a red cupcake with three layers: the bottom layer is a red soft cake in a white paper wrapper, the middle layer is light pink cream swirled in a tall spiral with a smooth texture, and the top layer is a half fresh strawberry with green leaves placed on the side of the cream. Small red crumbs are sprinkled over the cream and scattered on a white plate underneath, which rests on a white marbled surface. In the background, there are more red cupcakes with similar pink cream swirls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh slices of strawberries or sprinkle freeze-dried berries over the frosting to create a striking contrast in both texture and color. It elevates the cupcakes from simple to elegant, making each bite a festive and luscious experience.

Side Dishes

Pair these cupcakes with a light and refreshing beverage, like iced hibiscus tea or a mild almond latte. For a brunch setup, a bowl of mixed fresh fruit or a green salad with citrus vinaigrette complements the sweetness without overwhelming your palate.

Creative Ways to Present

Display your cupcakes on tiered stands for a charming look at parties or wrap them individually in clear cellophane with ribbon for thoughtful gifts. You can also alternate frosting flavors or add edible flowers for a whimsical, colorful presentation that will enchant your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cupcakes, store them in an airtight container at room temperature for up to 3 days to keep their moist texture fresh. Alternatively, the fridge extends freshness up to 5 days, just be sure to bring them back to room temp before serving for the best flavor.

Freezing

These vegan strawberry cupcakes freeze wonderfully. Place them unfrosted on a tray to freeze individually, then transfer them to a freezer-safe container or bag where they will keep for up to 1 month. Defrost overnight in the fridge or at room temperature before frosting and serving.

Reheating

For that fresh-from-the-oven warmth, pop individual cupcakes in the microwave for 10 to 15 seconds. This gentle heat revives the soft texture and aroma without drying them out—perfect if you want to recreate that just-baked feeling anytime.

FAQs

Can I use frozen strawberries for this Vegan Strawberry Cupcakes Recipe?

Absolutely! Just make sure to thaw and drain any excess liquid before pureeing to maintain the batter’s ideal consistency and avoid soggy cupcakes.

Is it necessary to use apple cider vinegar in the recipe?

While optional, apple cider vinegar reacts with the baking soda to help the cupcakes rise and become fluffy. You can substitute with lemon juice if preferred, or omit it if you’re out, though texture might be slightly different.

What if I don’t have beetroot powder or food coloring?

No worries! The natural strawberry puree gives these cupcakes a lovely pink tint on its own. Beetroot powder and coloring just boost the vibrancy, so feel free to skip them if you want a more subtle tone.

Can I make this recipe gluten-free?

You can try swapping the all-purpose flour with a gluten-free blend that you trust—but results may vary in texture. Look for blends that already contain xanthan gum to achieve a cupcake with a nice rise and softness.

What frosting options work best with these cupcakes?

The Vegan Strawberry Cream Cheese Frosting adds a tangy richness that complements the sweet cupcakes perfectly, while the classic Vegan Strawberry Frosting provides a pure fruity kick. Both are fantastic—choose based on your mood or occasion!

Final Thoughts

This Vegan Strawberry Cupcakes Recipe is a true celebration of strawberries in sweet, tender form. It’s a recipe that invites you to enjoy vibrant colors, plant-based ingredients, and a flavor that feels both fresh and indulgent. I encourage you to dive in and share these with loved ones — they’re bursting with joy in every bite and perfect for making any day a little brighter.

Vegan Strawberry Cupcakes Recipe

Ingredients You'll Need

How to Make Vegan Strawberry Cupcakes Recipe