Easy Vegan Strawberry Cupcakes That Burst With Fresh Flavor

If you adore fresh strawberries and crave a light, fluffy vegan treat, these strawberry cupcakes are for you. Made from scratch using real strawberries and a creamy pink vegan buttercream frosting, they deliver a natural and vibrant flavor that shines through every bite.

Whether you’re an experienced baker or just starting out, this recipe combines simple ingredients with expert tips to help you achieve the perfect cupcake texture and taste. Ready to bake the best vegan strawberry cupcakes you’ve ever had?

Let’s dive in!

Why This Recipe Works So Well

This recipe shines because it balances fresh strawberry flavor with a moist, tender crumb and a luscious vegan buttercream frosting. Key to success is reducing strawberry puree to intensify flavor without adding too much liquid, which keeps the cupcakes fluffy, not dense or soggy.

The use of a vegan buttermilk substitute—soy milk combined with apple cider vinegar—reacts with baking powder, creating a tender crumb and lift. Carefully mixing just until combined preserves air bubbles essential for fluffiness.

Finally, adding fresh diced strawberries throughout the batter adds bursts of juicy fruit in every bite.

Expert Tips for Success

• Use Fresh Strawberries When Possible: Fresh strawberries provide vibrant color and authentic flavor. If using frozen, make sure to fully thaw and drain to avoid excess moisture.
• Reduce Strawberry Puree: Cooking down your strawberry puree intensifies sweetness and prevents frosting and batter from becoming watery.
• Make Vegan Buttermilk: Mix soy or oat milk with apple cider vinegar and let sit for 5 minutes. This acidity activates the baking powder for a rise and tender crumb.
• Do Not Overmix: Stir batter just until ingredients are combined. Overmixing develops gluten, making cupcakes dense.
• Use Cake Flour or Gluten-Free All-Purpose Flour: Cake flour keeps cupcakes tender; for gluten-free, choose a blend with xanthan gum for structure.
• Room Temperature Vegan Butter for Frosting: This helps achieve smooth, creamy frosting that’s easy to pipe or spread.
• Optional Freeze-Dried Strawberry Powder: Adding a teaspoon boosts flavor without extra moisture and enhances the pink color naturally.

These techniques, similar to secrets shared by top vegan baking experts, will help you make cupcakes that taste and look professional.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes. Thaw completely and drain excess water to avoid soggy batter. You might skip using whole diced frozen berries in the batter as they can be mushy.

Can I substitute almond milk or oat milk for soy milk?
Absolutely. Choose unsweetened varieties and make your vegan buttermilk the same way.

What if I don’t have cake flour?
Use all-purpose flour but expect slightly denser cupcakes. Alternatively, make your own by substituting 2 tablespoons cornstarch for every cup of all-purpose flour.

Can I double the recipe?
Yes, doubling works well. Bake in batches and adjust baking time slightly if using larger pans.

How should I store these cupcakes?
Unfrosted cupcakes keep 1-2 days at room temperature; frosted ones last 3-5 days refrigerated. Freeze unfrosted tightly wrapped for up to a month.

Can I make these gluten-free?
Use a quality gluten-free flour blend formulated for baking and follow the same procedure for best results.

Is the strawberry buttercream easy to pipe?
Yes, when made with room temperature vegan butter and properly reduced strawberry puree, the frosting is stable and holds shape nicely.

How to Make Vegan Strawberry Cupcakes Step by Step

Step 1: Make the Strawberry Puree

Rinse and hull 10-12 medium strawberries. Puree in a blender or food processor until smooth. Pour puree into a saucepan and simmer over medium-low heat for 25-30 minutes, stirring occasionally until thickened and reduced to about 1/3 cup. Cool completely (speed up by refrigerating).

Step 2: Prepare the Vegan Buttermilk

Combine 1/2 cup + 2 tablespoons unsweetened soy milk with 1 teaspoon apple cider vinegar. Stir gently and let sit 5 minutes.

Step 3: Mix the Cupcake Batter

In a large bowl, cream 1/2 cup softened vegan butter and 3/4 cup granulated sugar until light and fluffy using an electric mixer. Add the vegan buttermilk, 1 teaspoon vanilla extract, 1/3 cup reduced strawberry puree, and optional 4-5 drops red or pink food coloring. Mix gently. In a separate bowl, sift together 1 1/2 cups cake flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mix at low speed until just combined. Fold in 3/4 cup diced fresh strawberries carefully.

Step 4: Bake the Cupcakes

Preheat oven to 350°F (180°C). Line a cupcake pan with liners and spray with oil. Divide batter evenly (about 3/4 full) among liners. Bake for 20-22 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack to cool completely.

Step 5: Make the Strawberry Buttercream Frosting

Beat 3/4 cup room-temperature vegan butter until creamy. Gradually add 3 cups powdered sugar, 3 tablespoons cooled reduced strawberry puree, 1/4 teaspoon vanilla extract, and 3-4 drops pink or red vegan food coloring, beating until light and fluffy. Adjust consistency adding more powdered sugar if needed.

Step 6: Frost and Decorate

Pipe or spread frosting onto cooled cupcakes. Top each with a fresh whole strawberry. Store frosted cupcakes in the fridge. Enjoy your fresh, vibrant vegan strawberry cupcakes!

How to Store and Freeze Your Cupcakes

Proper storage is key to keeping your vegan strawberry cupcakes tasting fresh and looking beautiful.

• Unfrosted cupcakes: Store in an airtight container at room temperature away from direct sunlight for up to 2 days. For longer, refrigerate to maintain freshness.
• Frosted cupcakes: Place in an airtight container and refrigerate. Bring to room temperature before serving to soften frosting. These keep well for 3-5 days.
• Freezing: For longer storage, freeze unfrosted cupcakes wrapped individually in plastic wrap and placed in a freezer-safe container or bag. They will keep for up to 1 month. Defrost overnight in the fridge before frosting and serving. Frosted cupcakes with fresh berries on top do not freeze well because the toppings get soggy.

Always cool cupcakes completely before frosting or storing to prevent condensation and sogginess.

More Vegan Strawberry Recipes You’ll Love

If you enjoyed baking and eating these vegan strawberry cupcakes, you might want to try these other delightful fruit-based desserts:

• Vegan Strawberry Cake: A rich, layered cake with fresh strawberry puree frosting.
• Vegan Strawberry Shortcake: Classic treat with vegan biscuits and strawberry compote.
• Vegan Strawberry Cheesecake: Creamy, no-bake cheesecake topped with strawberry sauce (with dairy-free cream cheese).
• Strawberry Vegan Pie: A fresh and fruity pie perfect for summer gatherings.
• Easy No-Bake Vegan Peanut Butter Pie: A decadent dessert with a crunchy Oreo crust that requires no oven time.

These recipes offer variety and showcase the versatility of fruit in vegan desserts!

Conclusion

These easy vegan strawberry cupcakes combine fresh, natural flavor with a tender crumb and luscious frosting. With expert tips on reducing puree, mixing technique, and storage, even beginner bakers can achieve stunning results. Perfect for spring celebrations, birthdays, or anytime you want a delightful plant-based dessert that highlights the best of strawberry season. Give this recipe a try and enjoy the sweet taste of fresh strawberries in every bite!